Pulled Pork Sandwiches

Two days before you’d love to have your pulled pork sandwiches, rub the pork shoulder with a mixture of the kosher salt and cracked pepper. Place in a ziplock bag and keep in the fridge overnight. Before roasting the pork, remove it from the fridge and let sit at room temp for about an hour. Preheat oven to 300 degrees F.

Roast pork in a baking pan in the center of the oven about 2 hours or until well browned and very tender, or about 30 minutes per pound. Add the remainder of the ingredients to the roasting pan along with 1/2 c. water and roast for an additional 30 minutes.

At this point, this is a lovely piece of meat for dinner as long as you save some for the sandwiches! And if you do, then shred the pork then instead of waiting.

In a large bowl, combine the vegetables and capers and mix with the vinegar and salt. Let it sit to soften a bit for at least 30 minutes, tossing occasionally.

Prepare the rolls by slicing, opening, and placing down on a hot skillet or griddle to brown.

Reheat the pulled pork if necessary and load onto rolls. Add some of the cabbage mixture to each roll and drizzle with olive oil. Salt and pepper if wanted.

Dig. In.