pops shoulder sandwhich
(1 rating)
****WARNING**** EAT THIS BABY RIGHT OR DON'T EAT IT AT ALL! THIS AIN'T NO WATCHING YOUR WASTE LINE KINDA MEAL! IF YOU DON'T GET MESSY EATING THIS YOU DID NOT EAT IT RIGHT! YOU MUST HAVE MEAT, SAUCE, COLE SLAW, AND FRIES ON THE SANDWICH OR YOU AIN'T EATING IT RIGHT! IF YOU FOLLOW ALL THE ABOVE THIS SANDWICH IS SO GOOOOOOOD! IT WILL CHANGE YOU LIFE!
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(1 rating)
yield
12 serving(s)
Ingredients For pops shoulder sandwhich
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4pound pork shoulder
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12sandwich buns, toasted
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1/2gallon coleslaw
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1/2gallon barbecue sauce
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1 lbcooked french fries
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salt and pepper to season shoulder
How To Make pops shoulder sandwhich
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1Place the pork shoulder, fat-or-skin side down, on a grill rack over a very hot pit. Cook for 5 hours. Turn and cook until the shoulder reaches an internal temperature of 180 ° in the thickest part when tested with a meat thermometer, about 3 hours longer. Remove the pork shoulder from the pit, and pull off the meat as you need it. You may leave meat to pull or chop it. Take large toasted bun, pour hot BBQ sauce over meat,add fries, and add coleslaw. This makes a awesome finger-licking sandwich.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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