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Super-Easy Pulled Pork Sandwiches

Prep time: 30 minutes
Cooking time: 9 to 11 minutes 

• 3 TBS brown sugar

• 3 TBS paprika

• 1 ½ TBS garlic powder

• 1 ½ TBS. Coarsely ground black pepper

• 1 ½ TBSP salt

• ½ cup Dijon mustard

• 8-to9-pound bone-in park shoulder butt roast (also sold as Boston butt roast or Boston-style butt) or a fresh picnic shoulder, rind removed with sharp knife or kitchen shears.

• ½ to 1 cup barbecue sauce of your choice (optional)

• 18 large sandwich buns

• Additional barbecue sauce or a selection of hot sauces, for serving

Adjust oven rack to lowest position and heat oven to 250 degrees. In a small bowl, mix sugar, paprika, garlic powder, pepper and salt to make a dry rub.

Line a shallow pan with foil. Pat the pork dry. Place it on a rack set over the pan. Lightly sprinkle the top and sides of the meat with additional salt, brush with half the mustard, then sprinkle with half the dry rub. Carefully turn roast over. Repeat process with a little extra salt and the remaining mustard and dry rub.

Place pork I oven and roast until a meat thermometer registers 170 degrees (9 to 11 hours, depending on the roast’s size and internal temperature at the start of cooking). When the pork reaches 165 degrees, you may increase the oven temperature to speed cooking, it you like.

Remove pork from oven. Let sit until cool enough to handle, about 1 hour. Meanwhile, scrape pan drippings into a small saucepan, add 1-cup water and bring to a simmer.

Cut pork into 1-to2-inch chunks. In a large bowl, pull meat apart with fingers into bite-size shreds. Add the pork liquid and optional barbecue sauce; stir.

Can be covered and refrigerated up to 3 days. When ready to serve, warm in the microwave or in a covered pot over low heat. Serve with buns, barbecue sauce and hot sauce, if desired. Put leftovers in freezer bags and freeze up to 3 months. 

Serves: 18

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