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BBQ Pulled Pork Sandwiches Recipe

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This recipe for BBQ Pulled Pork Sandwiches is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Rub:

3 tbsp paprika
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp dry mustard
3 tbsp coarse sea salt
1 (5 to 7 pound) pork roast shoulder

Apple Cider-Vinegar BBQ Sauce:

1 1/2 cups apple cider vinegar
1 cup yellow mustard
1/2 cup Heinz ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from pork shoulder
Directions:
Directions:
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.

Rub the spice blend completely over the pork. Cover and refrigerate for at least 1 hour, (it’s suggested that you refrigerate overnight).

Preheat the oven to 300˚ F.

Place pork shoulder in a roasting pan and roast for about 6 hours or until it is falling apart. (a thermometer placed in the thickest part should read 170˚

Prepare the barbecue sauce.

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Allow to simmer, stirring for until the sugar dissolves. Remove from heat and set aside.

When the pork is done, remove from the oven and transfer to a large platter. Allow the meat to sit for about 10 minutes.

While meat is sitting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, begin pulling the meat: Use 2 forks…one to keep the meat steady; and the other to pull shreds of meat from the roast. Place the shredded pork in a bowl and pour half of the sauce over it. Stir thoroughly so that the pork is coated with the sauce.

Serve on gluten free buns

 

 

 

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