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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Okay so here it is and it is FABULOUS,. I know it's long and it's not a fast meal, but I promise it's well worth the trouble. I can't tell you how important it is to me that people like what I cook, and this has gotten the best reaction to date. I hope you agree-please let me know :D Ingredients:
1 (5 -7 lb) pork roast, preferably shoulder or 1 (5 -7 lb) boston butt |
3 tablespoons paprika |
1 tablespoon garlic powder |
1 tablespoon brown sugar |
1 tablespoon dry mustard |
3 tablespoons course sea salt |
1 1/2 cups cider vinegar |
1 cup yellow mustard or 1 cup brown mustard |
1/2 cup ketchup |
1/3 cup packed brown sugar |
2 garlic cloves, smashed |
1 teaspoon kosher salt |
1 teaspoon cayenne |
1/2 teaspoon fresh ground pepper |
pan dripping, from pork |
12 onion rolls |
Directions:
1. Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat oven to 300°F.
3. Place pork in a roasting pan and roast for 6 hours or until it falls apart.
4. While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
5. When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
6. While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
7. Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
8. If you like coleslaw, put it on the roll and top with BBQ pork.
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