Pulled-Pork Barbecue Sandwiches
Long, slow cooking in the oven is the way most people cook pulled pork. Serve hot with split buns, coleslaw, and beans, if desired. A potato salad also goes well with this for a bigger meal or party.
Hands-on: 30 minutesTotal: 6 hours
- 1 large pork shoulder or butt roast (7 to 9 lbs.)
- 3 medium cloves garlic, minced
- 1 tsp. Creole seasoning
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 large yellow onion, peeled and sliced
- 2 tsp. vegetable oil
- 1 large yellow onion, peeled and chopped
- 1 cup barbecue sauce
- ½ cup apple cider vinegar
- 8 split rolls
- Preheat oven to 350°F. Rinse pork and pat dry.
- Spread a large sheet of heavy-duty foil across a roasting pan. Place pork roast on foil. Rub pork with minced garlic, Creole seasoning, salt, and pepper. Arrange sliced onion over the top of the roast. Bring foil up around roast, wrapping well. Bake pork for 4–5 hours or until a meat thermometer registers about 185°F. The meat should be tender, almost falling apart.
- Let roast cool slightly. Shred with 2 forks or chop meat, discarding excess fat and bone as you find it.
- In a small skillet, heat oil over medium heat; sauté chopped onion until tender, about 5 minutes. Put onion and pork in a 4- to 5-quart slow cooker, a large saucepan, or a Dutch oven. Stir in barbecue sauce and vinegar.
- Heat on low setting or over low heat on the stovetop for 30 minutes or until thoroughly heated.
- Serve pulled pork hot on split rolls.