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–+ servings
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.
Course Sandwiches
Cuisine American
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 8 servings plus leftovers
Author Lynne Webb

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:

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.

Tips for Making This Recipe

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.