Grilled Shredded Pork Sandwiches Recipe

Grilled Shredded Pork Sandwiches Recipe
Grilled Shredded Pork Sandwiches Recipe photo by Taste of Home
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Grilled Shredded Pork Sandwiches Recipe

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Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. —Amanda McLemore, Maryville, Tennessee
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Grill: 3-1/2 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Grill: 3-1/2 hours + standing

Ingredients

  • 1-1/2 teaspoons each white pepper, paprika and black pepper
  • 1 teaspoon each onion powder, garlic powder and cayenne pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 boneless pork shoulder roast (4 to 5 pounds)
  • 16 hard rolls, split
  • Barbecue sauce, optional

Directions

Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender.
When cool enough to handle, shred meat with two forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired. Yield: 16 servings.
Originally published as Shredded Pork Barbecue in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p216

Nutritional Facts

1 sandwich (calculated without barbecue sauce): 354 calories, 14g fat (4g saturated fat), 67mg cholesterol, 454mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.

  • 1-1/2 teaspoons each white pepper, paprika and black pepper
  • 1 teaspoon each onion powder, garlic powder and cayenne pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 boneless pork shoulder roast (4 to 5 pounds)
  • 16 hard rolls, split
  • Barbecue sauce, optional
  1. Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender.
  2. When cool enough to handle, shred meat with two forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired. Yield: 16 servings.
Originally published as Shredded Pork Barbecue in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p216

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