Monday, September 3, 2007

Pulled Pork Barbeque Sandwiches

Home made slow cooked traditional southern style succulent pulled pork barbeque. Need I say more?

Pulled Pork Barbeque Sandwiches

5 lb or more bone-in fresh pork picnic roast

Garlic powder
Onion powder
Barbeque sauce

Fresh wheat rolls, halved and toasted
Claussen pickles, diced

Generously sprinkle the pork with all of the seasonings on all sides. Place the roast in a roasting pan with a lid, fat side up. Cook at 275 degrees for about 1 1/4 hours per pound or until the meat pulls apart easily with a fork. Remove from oven and allow to set until cool enough to work with.

Use forks (no knife should be needed) to separate sections of meat away from the bone. Discard fat. Place meat into a large bowl. Use two forks to pull the meat apart into shreds. While you are shredding the meat, have some barbeque sauce heating in a sauce pan over low heat. Stir when necessary. When all the meat is shredded and the sauce is heated through, mix the two together to lightly coat the meat. Only about 2 TBS sauce per 1 cup pulled pork is needed.

To assemble sandwiches, spread mayonnaise on rolls, add 1/4 to 1/2 cup of barbeque pork, and top with diced pickles. Serve with kettle chips, cole slaw, potato salad, sliced tomatoes, and/or fresh tossed salad.


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