Have you ever had two days when you were so busy that you felt as if you never quite touched down? I missed blogging two days in a row! I still ate but didn’t get to share what I enjoyed for dinner: oven roasted pulled pork. It’s so tasty and, of course, a little bit spicy!
And the sandwich is hearty made with my homemade Dutch dill bread, but any sturdy bread or bun will work just fine.
Today is filled with more studying for law exams, hence why I missed blogging Monday and Tuesday! Tomorrow’s final is criminal law.
- 7-8 pounds pork shoulder (butt) roast
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 2 tablespoons coarse salt
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon basil
- 2 tablespoons olive oil
- 1 recipe Pulled Pork Sauce (below)
- 1 loaf of Dutch Dill Bread or 12-15 hard rolls
- Preheat oven to 300 degrees.
- Remove roast from wrapping and rinse. Pat roast dry with paper towels. Place in heavy Dutch oven. Set aside.
- To make rub, combine paprika, garlic powder, brown sugar, coarse salt, chili powder, onion powder, ground cumin, cayenne pepper, ground black pepper, ground ginger, ground cloves, and basil in a bowl.
- Pour 1 tablespoon olive oil over the top of the roast. Turn it over and pour the last tablespoon of oil over the roast. Rub oil over the meat to coat it.
- Pour half of the rub mixture over the fat side of the roast. Rub it into the top and sides.
- Turn the roast over and repeat. Try to get all of the rub to stick to the roast.
- Cover with a heavy lid or several layers of aluminum foil.
- Bake covered for 7 hours. Check for doneness. Test with meat thermometer to make sure the thickest part of the meat registers 170 degrees.
- Bake for another hour if not at 170 degrees internal temperature and or if not tender. Meat should easily shred with two forks when it is completely cooked and tender.
- Remove roast from oven and transfer to a large, low-sided pan. Let it sit for 15 minutes before shredding the meat with two forks.
- Discard bone and excess fat. Put shredded meat in a large bowl.
- Coat with pulled pork sauce.
- 1 cup white vinegar
- 1 teaspoon prepared Dijon honey mustard
- 1 cup Heinz® ketchup
- ½ cup brown sugar
- ¼ cup honey
- Dash Worcestershire sauce
- Dash soy sauce
- Combine all sauce ingredients in a large sauce pan. Over medium low heat stir while until sugar dissolves completely.
- Turn heat to low and simmer for 5-7 minutes.
- Pour one-fourth of the sauce over shredded pork. Mix to coat the pork.
- Determine how juicy you want the sandwiches. Add more sauce or keep it separate to top off the sandwiches. Buns need to be dense and sturdy to support more sauce on the shredded pork.