Pulled Pork for BBQ Sandwiches

Linda Joyce Recipe

By Linda Joyce Purplesage

I have been making pulled pork this way for a long time. It is always a hit at parties. I cook Boston Butt Roast the day before, pull roast apart triming away the fat once cooled enough to touch and put in a crock pot the next day to heat up and keep warm for serving with a favorite BBQ sauce that I usually buy from a local BBQ restuarant in my hometown. Also, I like to serve on bakery hamburger buns if I can get them otherwise store bought ones are fine. Homemade coleslaw goes nicely with these sandwiches. It is good with slaw on top of the pork.


Recipe Rating:
 1 Rating
Serves:
15 - 20 servings
Prep Time:
Cook Time:

Ingredients

8 lb
boston butt pork roast
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1/4 c
olive oil
1 tsp
smoked paprika, heaping teaspoons on the spices
1 tsp
mccormick perfect pinch all-purpose seasoning, salt free
1 tsp
mccormick garlic & herb seasoning, salt free
1 tsp
mrs. dash onion & herb seasoning
1 tsp
badia herbes de provence seasoning
1 tsp
iberia complete seasoning
4 clove
chopped fresh garlic

Directions

1
Preheat oven to 275 degrees.
2
Mix together the olive oil and all the spices to make the wet rub. Any of your favorite spices can be substituted.
3
Prepare the Boston Butt by piercing the meat with a sharp knife to form one inch slits.
4
Rub the roast thoroughly with the wet rub by rubbing over the entire roast and inside the slits.
5
Place the roast in a large roasting pan.
6
Roast covered for 4 hours at 275 degrees. Uncover and cook another 2 hours.
7
Roast is done when falls apart to the touch.
8
Let roast cool.
9
Once the roast is cool to touch, pull apart the meat and pull fat away from the meat and discard fat.
10
Warm pulled pork with favorite sauce and serve on a bakery hamburger bun....delish.