Wednesday, September 8, 2010

For a Crowd: Pulled Pork Sandwiches, again!

I did it again! Sunday night I roasted a pork shoulder (or boston butt depending on where you’re from) for a Labor Day BBQ. I used the same technique as I did a couple months ago, posted here, but I changed up the rub a little bit. I mean, who doesn’t love a pulled pork sandwich?
Sincerely Loving Food (and 3 day weekends),

Dry Rub:
1 C dark brown sugar
¼ C smoked paprika
¼ C dried minced onions
¼ C cumin
¼ C coriander
¼ C garlic powder
¼ C black pepper
2 tbl cayenne pepper
3 tbl Lowry’s seasoning salt

I rubbed all this on the pork, put it in a roasting pan (fat side up):

then added chicken stock and milk, covered the pan with foil, put it in a 200 degree oven and roasted for 8 hours. Then I pulled it apart with 2 forks, made the same sauce as I did here and we enjoyed sandwiches by the pool! Perfect!

1 comment:

  1. LOVE pulled pork! Yummmm. I've never heard of adding milk and stock to the pan, interesting! I crave it but hate making it because I have the oven on for 10-12 hours and the house gets so hot. But it's worth it!