Sweet & Smoky Pulled Pork Sandwiches
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 10 servings.
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. —Lauren Adamson, Layton, Utah
Ingredients
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1/3 cup liquid smoke
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3 tablespoons paprika
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3 teaspoons salt
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3 teaspoons pepper
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1 teaspoon garlic powder
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1 teaspoon ground mustard
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 bottle (18 ounces) barbecue sauce
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10 hamburger buns, split
Directions
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1.
In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.
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2.
Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed.
Nutrition Facts
1 sandwich: 436 calories, 16g fat (5g saturated fat), 81mg cholesterol, 827mg sodium, 44g carbohydrate (20g sugars, 2g fiber), 28g protein.
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