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Sandwiches » Oven-Roasted Pulled Pork Sandwiches

Oven-Roasted Pulled Pork Sandwiches

by Lynne Webb on February 26, 2015 (Updated August 17, 2021) // 16 Comments

This pork is coated in a dry rub, roasted in a slow oven until meltingly tender, mixed with barbecue sauce and served in soft rolls topped with coleslaw - decadent and delicious.
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Oven-Roasted Pulled Pork Sandwiches

This recipe requires a lot of cooking time, but the prep time is really minimal.

While you’re waiting for the oven, slow cooker or pressure cooker to work its magic on the pork, you can mix up barbecue sauce and coleslaw.

Once those tasks are complete, all you need to do is assemble the sandwiches!

Oven-Roasted Pulled Pork Sandwiches

Oven-Roasted Pulled Pork Sandwiches

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This pork is coated in a dry rub, roasted in a slow oven until meltingly tender, mixed with barbecue sauce and served in soft rolls topped with coleslaw – decadent and delicious.
Yield: 8 servings plus leftovers
Prep Time: 15 minutes mins
Cook Time : 6 hours hrs
Total Time : 6 hours hrs 15 minutes mins
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Ingredients 

  • 3 to 4 lb Boston butt pork roast
  • 1 tablespoons olive oil
  • 1/3 cup water

For the rub:

  • 3 tablespoons paprika
  • 1-1/2 tablespoons salt
  • 1-1/2 tablespoons sugar
  • 2 teaspoons dry mustard
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon cayenne

For the barbecue sauce:

  • 1/2 cup ketchup
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoon cider vinegar
  • 1/4 cup apple juice or cider
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons whole grain mustard
  • 1 clove garlic, pressed
  • 1/4 cup onion, finely chopped

For the sandwiches:

  • 8 large, soft sandwich buns
  • 8 dill pickles
  • 1-1/2 cups [Light and Creamy Coleslaw]
  • Kettle cooked potato chips

Instructions 

  • Preheat the oven to 225°F.

Prepare the pork:

  • Prepare the rub by combining the paprika, salt, sugar, mustard, cumin, pepper, garlic and onion powders and cayenne in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.
  • Remove the pork from the oven, brush with the olive oil, add the water, cover and return to the oven for approximately 5 hours longer. At this point the pork should be very tender and pull apart easily with a fork. Total roasting time runs between 90 and 100 minutes per pound.
  • Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.

Prepare the barbecue sauce:

  • Combine all the ingredients in a small saucepan and heat to a simmer over medium heat. Cook for about 15 to 20 minutes until thickened.
  • Add the barbecue sauce to the shredded pork.

Assemble the sandwiches:

  • Fill each bun with a portion of shredded pork and top with a tablespoon or two of coleslaw (recipe follows).
  • Serve with a dill pickle and a side of chips.

Recipe Notes

You can freeze the leftover pork in airtight containers. It will keep for up to 6 weeks in the coldest part of the freezer.

Slow Cooker Instructions:

You can cook the pork in a slow cooker instead of the oven if desired. Simply add a layer of sliced onion to the bottom of the cooker, put the rub-coated pork on top and add the water. Cover and cook on low for 8 to 10 hours (depending on the size of your roast), or until the pork is tender and pulls apart easily with a fork.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Sandwiches
 | 
Cuisine: American

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Comments

  1. Jeff says

    September 9, 2016 at 2:46 pm

    wonderful recipe i have made this for times now and the whole family loves it. i do have a question! the recipe calls for 3-4 lb roast mine are normally 6-7 lbs. going by the suggestion in the recipe about 90-100 min for every lb of pork i roast mine for about 10 hours is this ok or is to long.

    Reply
    • Lynne Webb says

      September 10, 2016 at 7:16 am

      Hi Jeff,
      So glad you like the recipe. Since you’re going to be pulling the meat anyway, I think I would cut that roast in half and set the pieces in the pan side by side. Follow the roasting instructions in the recipe and if see if it’s tender after 6 hours. If not, put it back in the oven and check it again in an hour. As long as you’re retaining moisture in your pan, it would be hard to overcook this cut of meat at such a low temperature. You may need to make a little extra rub and sauce though. Let us know how it works out.

      Reply
  2. jeff says

    June 6, 2016 at 6:35 pm

    i am thinking of dicing peeled apples and putting them on top of the roast do u think this will be a good idea.

    Reply
    • Lynne Webb says

      June 7, 2016 at 6:21 pm

      Hi Jeff,
      I think the apples are a fantastic idea. They’ll blend in with the pork when you pull it and add a nice, natural sweetness. Thanks for sharing the idea with us.

      Reply
  3. toomanygrandkids says

    August 29, 2013 at 8:15 pm

    Making this ASAP! I’m gonna use the slow cooker method so the pork can cook overnite. Reading the instructions for the slow cooker, I don’t see when to brush on the olive oil. Do I brush it on after the meat has cooked for an hour? Thanx.

    Reply
    • Lynne Webb says

      September 8, 2013 at 6:02 pm

      You can just brush a little olive oil on the top of the pork after you’ve applied the rub. That way you won’t need to remove the lid during cooking.

      Reply
  4. Luke Brunson says

    October 16, 2011 at 1:21 am

    I used your rub and it was delicious…one variation I did was I put a good bit of apple juice in the bottom of the pan, but with the spill over rub and by the time it was done the juices from the pork combined with apple juice and extra dry rub that spilled over and pretty much made a great bbq sauce all by itself. It did take much longer than I thought it would. I actually had to pull it out before it was quite ready to pull. Do you think that the apple juice slowed down my cooking time? BTW it still turned out wonderful and it was my first attempt.

    Reply
    • Lynne Webb says

      October 16, 2011 at 7:34 am

      Hi Luke,
      I do think the apple juice may have caused a need for increased cooking time, but every roast is different too, so it could have been a combination of factors. You saved yourself a step in making that bbq sauce though. Good thinking!

      Reply
  5. Ms Deborah says

    July 13, 2011 at 7:38 am

    The pulled pork just came out of the oven and it’s so tender & fall off the bone! The aroma is mouth-watering and the taste I sampled is delicious. This will make a wonderful meal tomorrow for my friends…but a super dinner for me tonight…who can wait!!!

    Reply
    • Lisa says

      July 21, 2013 at 3:41 pm

      How funny!!! I am making this tonight for my friend’s family tomorrow and for my family tonight too!!! Just like you did.

      Reply
  6. Katie says

    December 17, 2010 at 2:56 pm

    This was such a great recipe! All the flavours came together so nicely. I am looking forward to making it again!

    Reply
  7. Jenn says

    December 6, 2009 at 8:53 pm

    I made this today for my family. (including a 3 and 6 year old) It was LOVED by all! Thank you for this delightful recipe!

    I didn’t have a dutch oven, so I used a roasting pan and double wrapped it with foil on top.

    Reply
  8. Michelle says

    July 19, 2009 at 8:38 pm

    Wow. This looks absolutely, amazingly wonderful. Great photo!!

    Reply
  9. My Food and Life Enounters says

    July 19, 2009 at 9:25 am

    WOW
    WOW
    I love pulled pork…I have a recipe that I made at both my kids birthdays. It was a huge hit.
    I should post the pics. I made a spicy slaw (My husband made a sign calling it “Manly Slaw”) and a reg. slaw (He called it “Wimp Slaw”)
    haha…
    IT was fun

    Reply
  10. Cynthia Nelson says

    July 19, 2009 at 12:56 am

    Drooling here!

    Reply
  11. Barbara Sugerman says

    July 18, 2009 at 6:49 pm

    This is a great sandwich!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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