Ingredients for Bbq Pork Sandwich
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 6 tablespoons Dark Brown Sugar
- 1 tablespoon Paprika
- Not found in recipe
- 3-4 pound Pork Shoulder Roast
- Not found in recipe
- 1/2 cup Apple Cider Vinegar
- Not found in recipe
- Not found in recipe
- 1 teaspoon Garlic Powder
- 1 tablespoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 1 cup BBQ Sauce (plus extra for serving)
- 1 cup Chicken Broth
- Buns
- Coleslaw
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How to Make Bbq Pork Sandwich
- In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously sprinkle the dry rub all over the 3-4 pound pork shoulder roast, pressing it firmly into the meat.
- Cover the pork shoulder with plastic wrap and refrigerate for at least 2 hours (or preferably overnight).
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven, combine 1 cup of your favorite BBQ sauce, 1 cup chicken broth, 1/2 cup apple cider vinegar, and 1/4 cup brown sugar.
- Add the seasoned pork shoulder to the Dutch oven.
- Cover the Dutch oven tightly with aluminum foil, then place the lid on top.
- Roast for 4-5 hours, or until the pork is fork-tender and shreds easily. Baste the pork with the cooking liquid every hour.
- Remove the pork from the oven and let it rest for at least 15 minutes before handling.
- Shred the pork using two forks or tongs.
- Serve the pulled pork on your favorite buns. Top with extra BBQ sauce and coleslaw.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
58g
Fat
26g
Carbs
6g
