Oven-Roasted Pulled Pork Sandwiches
- 20m Prep Time
- 6h Cook Time
- 6h Ready In
This oven-roasted pulled pork is slow-cooked until tender and shredded, then tossed in a tangy homemade barbecue sauce. Serve on buns with spicy slaw for a classic sandwich.
Ingredients
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 3 tbsp coarse salt
- 1 pork roast, preferably shoulder or Boston butt
- 1 1/2 cup cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 clove garlic smashed
- 1 tsp salt
- 1 tsp cayenne
- 1/2 tsp freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 5.04 mg
- Magnesium: 143 mg
- Phosphorus: 355 mg
- Potassium: 630 mg
- Zinc: 2.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 3 tbsp coarse salt
- 1 pork roast, preferably shoulder or Boston butt
- 1 1/2 cup cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1 tsp cayenne
- 1/2 tsp freshly ground black pepper
Prepare
- 2 clove garlic, smashed
Let's Cook
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Step 1.
Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.
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Step 2.
Rub the spice blend all over the pork and marinate for as little as 1 hour or up to overnight, covered, in the refrigerator.
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Step 3.
Preheat the oven to 300 degrees F.
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Step 4.
Put the pork in a roasting pan and bake for about 6 hours, until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
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Step 5.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
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Step 6.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes.
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Step 7.
While still warm, take 2 forks and 'pull' the meat to form shreds.
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Step 8.
Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
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Step 9.
To serve, spoon the pulled pork mixture onto the bottom half of a hamburger bun, and top with spicy slaw. Serve with pickle spears and the remaining sauce on the side.