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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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I grew up in Cleveland, OH where a popular, local BBQ place (Whitmore's) serves this as a sandwich or a dinner. I moved years ago and have since lived in the South, but nothing comes close to this sandwich. I suppose it's one part nostalgia and one part a doggone good meal . This is my rendition and I think it comes pretty close since I'm no where near getting any Whitmore's on a regular basis. Ingredients:
6 -8 lbs pork butt or 6 -8 lbs pork shoulder |
1/4 cup brown mustard or 1/4 cup spicy mustard |
8 -10 slices texas toast thick bread (or wonder, iron kids, etc..) |
barbecue sauce (your favorite) |
coleslaw (i use kfc coleslaw kfc coleslaw) (optional) |
french fries (i buy a large order from a local eatery because their fries are addictive) (optional) |
2 1/2 tablespoons sweet paprika |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper (add less to adjust heat) |
1 tablespoon oregano |
1 tablespoon thyme |
Directions:
1. Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
2. Place in a plastic bag and refrigerate overnight.
3. Remove from refrigerator and allow to sit at room temperature for 1 hour.
4. Preheat oven to 250 degrees.
5. Place uncovered shoulder directly on rack with a drip pan beneath.
6. Roast for 7-8 hours (or until falling apart).
7. Remove from oven to a cooling rack to rest for at least 1 hour.
8. Pull pork apart using fingers or two forks.
9. Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
10. It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.
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