Pulled Pork Sandwich AKA The Hot Mess. If you’re having a casual, little dinner party for about six people and want to go all out, let me introduce you. Have plenty of wet towels ready. And snobby beer. And bibs.
Other recipes you will need if you choose to build this fabulous sammich from scratch… or, you know, you can ignore the challenge and buy some of it at the store.
Pulled Pork Sandwich
Preheat to 300°F.
- One 5-pound Boston Pork Shoulder Butt (any size is fine)
- 1/2 cup olive oil or mustard
- 1 recipe Barbecue Spice Rub
- 1 recipe Barbecue Sauce (refrigerate or freeze leftover sauce)
- 1 recipe Hamburger Buns
- 1 recipe Coleslaw (combine dressing and salad right before using)
- 1 recipe Crispy Fried Onion Strips
Coat the entire pork butt with olive oil (or mustard) and Barbecue Spice Rub then place in the oven in a shallow roasting pan uncovered for about an hour. Cover with a lid or foil and cook 5-6 more hours or until pork falls off the bone and shreds easily with a fork. When tested with a meat thermometer, it should be about 195°. Remove the pork from the oven and let rest for 15-30 minutes. Shred pork and add Barbecue Sauce if you like.
Building Your Sammich
Shred the pulled pork and stir it into the barbecue sauce.
To build your sammich, cut open hamburger buns and butter the insides of each. Lay with butter sides up on a baking sheet. Watch closely while broiling until golden brown.
Remove toasted buns from the oven. Top with pulled pork, coleslaw, and crispy fried onion strips.
She’s slow. She’s chaotic. She’s a lot of work. And she is sooooo worth it.
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