Little Porky Sandwiches
Caryn
My family loves this recipe! Perfect for pulled pork sandwiches, pork tacos or just pulled pork. I serve this with Fat Jack’s Barbecue sauce.
ingredients
- Dry Rub:
- 1 boneless pork shoulder (about 4 to 4 1/2 pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme, leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- 2 dozen small dinner rolls (potato)
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
directions
- 1
Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- 2
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
- 3
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before shredding.
- 4
Serve with your favorite barbecue sauce on sliced potato rolls.
notes
To make a super sauce remove drippings and place in saucepan. Add 1 bottle favorite barbecue sauce and simmer. Serve over sandwiches.
Source: Caryn
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