Pulled Pork Sandwiches Recipe

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Pulled Pork Sandwiches
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Ingredients
41
Count
Nutrition
714
Calories
Total time
650
Minutes
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Ingredients:

Directions:

  1. Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
  2. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
  3. Apply mop sauce every hour throughout the cooking time.
  4. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
  5. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
  6. Hickory Chip directions:
  7. Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time.
  8. Mop Sauce:
  9. Combine all the ingredients in a medium bowl and reserve.
  10. Fo Slaw:
  11. Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.
  12. Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:
  13. In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
  14. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.93 Kcal (2989 kJ)
Calories from fat 326.64 Kcal
% Daily Value*
Total Fat 36.29g 56%
Cholesterol 193.22mg 64%
Sodium 3835.74mg 160%
Potassium 1801.77mg 38%
Total Carbs 26.05g 9%
Sugars 12.57g 50%
Dietary Fiber 6.36g 25%
Protein 63.79g 128%
Vitamin C 33.4mg 56%
Vitamin A 0.2mg 5%
Iron 6.2mg 35%
Calcium 150.6mg 15%
Amount Per 100 g
Calories 118.78 Kcal (497 kJ)
Calories from fat 54.34 Kcal
% Daily Value*
Total Fat 6.04g 56%
Cholesterol 32.15mg 64%
Sodium 638.15mg 160%
Potassium 299.76mg 38%
Total Carbs 4.33g 9%
Sugars 2.09g 50%
Dietary Fiber 1.06g 25%
Protein 10.61g 128%
Vitamin C 5.6mg 56%
Iron 1mg 35%
Calcium 25.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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