One of my favorite sandwiches is a pulled pork sandwich. One thing you have to remember is, long and slow, when making pulled pork. If you don’t have a smoker, which most of us don’t, just grab your slow cooker and your are set. I just add liquid smoke to stand in for the flavor you would have gotten from the smoker.
Now to me a good pulled pork sandwich does NOT need barbeque sauce. I think you basically just covered up the flavor of the pork and your seasonings with BBQ sauce. All I top mine with is some coleslaw and the top of the bun. Throw some of momma’s potato salad on the plate with the sandwich, and you got a meal. Be careful when you check the roast in the morning, you will be pulling pieces away and munching on it. At least I do. I usually eat at least enough pork to make a whole sandwich just when I am checking on it.
So here we go…..
Spice Rub:
- 1 tablespoon ground black pepper
- 1-2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ginger
- 3 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 4 tablespoons smoked paprika
- 2 tablespoons table salt
- 1 tablespoon granulated sugar
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
1. Mix your spice rub ingredients in small bowl.
2. Massage spice rub into meat.
3. Place meat in slow cooker. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Move your roast to large plate or bowl. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker to keep warm during serving. Remember to put on warm or leave off with lid on to keep warm.
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