Yields: 8 Sandwiches
Ingredients:
- 4 lb. Pork Shoulder (Butt)
- 1 Tablespoon Salt
- 1 Teaspoon Cracked Black Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Granulated Garlic
- 1/4 Cup Light Brown Sugar, Packed
- BBQ Sauce (See Recipe)
- Cole Slaw (See Recipe)
- 8 Brioche Buns
Preparation:
Let pork come to room temperature.
In a small bowl, make the the dry rub by stirring the salt, pepper, paprika, chili powder, garlic and brown sugar.
Trim any excess fat off the meat. Massage the dry rub into the meat until it’s well distributed and every inch of the pork is seasoned.
Place in a pyrex shallow baking dish. Keep on countertop while the oven preheats to 400 degrees. Once the oven comes to temperature, place the meat, uncovered, for 30 minutes or until it gets a nice sear all around. Cover with tin foil, and reduce heat to 250 degrees. Let the pork cook for about 5 1/2 – 6 hours or until the internal temperature at the thickest part reads 200 degrees (it won’t be over cooked!), just able to pull apart easily.
While the pork is cooking, make the BBQ sauce and Cole slaw. Once the pork is cooked, shred with two forks. Reserve 1/4 cup of the rendered juices to mix into the BBQ sauce. Mix the shredded pork with the rest of its juices to keep it moistened.
Slice brioche buns, slather BBQ sauce on each side of the bun, pile high with pork and top with Cole slaw. Take a big bite and enjoy. DISCLAIMER: It gets messy – have a lot of napkins handy!!
