BBQ Pulled Pork Sandwich
ID: 42a34d6c...
A classic, crowd-pleasing BBQ pulled pork made from slow-roasted bone-in pork shoulder. It is seasoned with a flavorful dry rub, slow-cooked in the oven on a bed of onions, and finished with a rich BBQ sauce for succulent, melt-in-your-mouth sandwiches.
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🍳 Cooking Flow
Prepare the dry rub and apply it generously to the pork shoulder over a bed of onions. → Cover with foil and refrigerate for a few hours or overnight. → Roast covered at 300°F (150°C) for 3 hours, then uncovered for another 3-4 hours until tender. → Skim excess fat, shred the meat, and mix it with BBQ sauce. → Heat the sauced pork for 10 minutes at 350°F (180°C) and serve on buns with pickles.
Cooking Steps
Brief Cooking Order
Prepare the dry rub and apply it generously to the pork shoulder over a bed of onions. → Cover with foil and refrigerate for a few hours or overnight. → Roast covered at 300°F (150°C) for 3 hours, then uncovered for another 3-4 hours until tender. → Skim excess fat, shred the meat, and mix it with BBQ sauce. → Heat the sauced pork for 10 minutes at 350°F (180°C) and serve on buns with pickles.
Introduction
A classic, crowd-pleasing BBQ pulled pork made from slow-roasted bone-in pork shoulder. It is seasoned with a flavorful dry rub, slow-cooked in the oven on a bed of onions, and finished with a rich BBQ sauce for succulent, melt-in-your-mouth sandwiches.
Step 1
In a bowl, mix together the granulated garlic, granulated onion, paprika, chili powder, dried mustard, brown sugar, salt, and black pepper to create the dry rub.
Step 2
Place the thick slices of onions at the bottom of a large baking pan, then place the pork shoulder on top of the onions.
Step 3
Generously apply the prepared dry rub all over the pork shoulder, rubbing it into all sides.
Step 4
Cover the pan tightly with aluminum foil and refrigerate for a minimum of 2 hours, or preferably overnight to let the spices penetrate.
Step 5
Preheat the oven to 300°F (150°C). Roast the covered pork in the oven for 3 hours.
Ingredients List
Important Notes
Keep the bone in the pork shoulder as it imparts a lot of flavor during the long cooking process.
Trim off excessively thick layers of fat from the pork shoulder before seasoning, but keep some fat for moisture.
Skim off the rendered fat before shredding the pork so the final dish is not overly greasy.
Reheating the sauced pork in the oven for 10 minutes is crucial for letting the meat absorb the BBQ sauce flavors.
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