I love BBQ and I love BBQ Sandwiches. Recently I saw Teresa’s recipe on her blog – A Blog About Food for Pulled Pork and I knew I wanted to try it. I happened to have a boneless pork roast in my freezer…..all I needed was the apple juice and apple cider and I was good to go!
At first Grumpy wasn’t too happy. Of course, he hadn’t really tasted it yet. Does anyone else here seem to catch the drift of Grumpy’s grumpiness lately? hmm. If he were a woman I could say he is pms’ing but he’s not so what is it anyway!?
Grumpy is used to BBQ’s having a thick sauce. This BBQ had a wet sauce. But man, let me tell you, the flavor and the moistness of this meat – you can’t beat it. Grumpy ate his sandwich and when he got up he promptly walked over to me, bent over, gave me a smooch right on the lips and told me for it not being what he expected, it was pretty good. 😉 THANKS Teresa!
from A Blog About Food adapted from a recipe by Paula Deen
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 Kaiser rolls
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with forks or tongs until in bite sized pieces. Serve on Kaiser rolls, top with favorite BBQ sauce and coleslaw