• Meat
  • 4 pound pork roast (shoulder works best)
  • Rub
  • 1 tablespoon mild paprika (smoked paprika works as well)
  • 1 1/2 teaspoons of hot paprika. (smoked works ok here too)
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (I like sea or kosher for this. Table salt will work in a pinch)
  • Sauce
  • 1 cups apple cider vinegar
  • 2/3 cups water
  • 1/3 cup ketchup (I prefer store brand for this)
  • 1/4 cup firmly packed brown sugar
  • 2 1/2 teaspoons salt (once again, I prefer sea salt or kosher salt here)
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper (if you don’t have it just sub in more black pepper instead)
  • 1 tablespoon liquid smoke
  • Slaw
  • 1 big head of cabbage, finely chopped.
  • 1 medium sweet onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 carrots, grated
  • 1 cup apple cider vinegar
  • 2/3 cup olive oil
  • 1 cup sugar
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 8 Sub / Sandwich Roll (Whatever kind you prefer)

Dechion from Screaming into the Vacuum creates some tasty sandwiches, excuse me sammiches.  There better.  Well today he is bringing us a holiday favorite of his, but lets be honest these are good anytime, his pulled pork sammiches, along with some homemade BBQ sauce and Slaw to go with it.

Tools

  1. Small Bowl
  2. Aluminum Foil
  3. 2 Pans or Pots
  4. Large Mixing Bowl
  5. Plastic Wrap
  6. Meat Thermometer
  7. Container with Lid
  8. Baking Pan
  9. 2 Forks
  10. Slow Cooker / Crock Pot

Directions

Meat

  1. Take the pork roast and place it in the fridge, and get cracking on the other stuff. Don’t’ worry, we’ll get back to it. Whatever you do don’t trim the fat off of it, we need it for flavor.
  2. Mix the rub ingredients in a small bowl until blended
  3. Now we are going to grab the pork roast out of the fridge, rub this generously on all sides, wrap in aluminum foil (shiny side in) and put it back in the fridge. Leave it at least 8 hours, preferably overnight
  4. Preheat Oven to 325º
  5. Place pork into a baking pan and cook for 6 hours, or until the meat thermometer reads 185-190º, make sure to place the meat thermometer into the middle away from the bone
  6. After the meat reads 185-190 reduce the oven temperature to about 250º and cook for 3 hours, using your meat thermometer you want to maintain an internal temperature of the pork at 170-180º
  7. Take the pork out and let rest for approximately 10 minutes
  8. Remove the pork from the aluminum foil and in the baking pan use your forks to pull the pork, remove all bones (heck feed the bones to the dog)

Sauce

  1. Put all sauce ingredients in a pan on the stove under low heat and whisk till the brown sugar and salt have dissolved
  2. Pour into a container with the lid to store until ready to use

Slaw

  1. Take all the cabbage, sweet onion, bell pepper and carrot, chop them up if they aren’t already, and place into a large mixing bowl
  2. Take the apple cider vinegar, olive oil, sugar, celery seed, dry mustard and salt, place into a pan, bring to a boil, reduce heat and simmer until everything is good and dissolved
  3. Pour over the veggies and toss
  4. Cover with plastic wrap and refrigerate until chilled, preferably overnight

Combining Sauce and Meat

  1. Take the pulled pork and place into the slow cooker
  2. Pour sauce over the pulled pork, mix thoroughly
  3. Set the slow cooker / crock pot to low and cook anywhere from 1 hour to overnight, depending on taste, or how hungry you are
  4. Stir pork occasionally while cooking in the slow cooker

Making the Sammich

  1. Take your sub/sandwich roll, cut it open (if not cut already)
  2. Take a heaping spoon of the pulled pork and place on the roll and spread it out
  3. Top with slaw
  4. Serve with chips and/or a pickle spear to complete the meal

*Please note if you are reading this in a RSS reader, you will not be able to see the ingredients list