StoreContests and OffersWine and DrinksEntertainingTVRecipesCookingCommunityNewsletter
Search
Recipes Site

RECIPES
Power Search
Recipes of the Day
Menus
Meal Helpers

In the Kitchen
See all listings for
our cooking shows


In Our Store

Rachael Ray 30 Minute Meals Volume II Cookbook
$16.95

Find a TV Show

Sponsor
Recommendations
Click here to find your nearest Volvo Retailer.
Wisconsin Cheese Recipes
Do you have Peanut Envy? Find exciting recipes here!
FoodBytes as seen
on Food Network:
Cook's Ham
Florida's Natural
Tostitos

Tyler FlorenceOven-Roasted Pulled Pork Sandwiches
Recipe courtesy Tyler Florence
Show: Food 911Episode: Indoor Barbecue
See this recipe on air Friday Jul. 25 at 1:00 PM ET.

Recipe Summary
Prep Time:15 minutes Cook Time:6 hours
Inactive Prep Time:24 hours Yield:12 servings

SPONSOR ADVERTISEMENT


Email
PrintFull Page | 3X5 Card | 4X6 Card
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.


Other Recipes from this Episode
Fried Green Tomatoes
Shrimp and Grits
Oven-Roasted Pulled Pork Sandwiches
Spicy Slaw

Random Recipe
A new recipe each time you click

Newsletter
Sign up for the weekly Food Network newsletter.


Video On Demand
Choose your own Food Network shows. Learn more here.

Home |About Us |Questions|Advertising|Privacy Policy|Legal
DIY |FINE LIVING |HGTV |Shop At Home |Video On Demand

2003 Scripps Networks, Inc. All rights reserved.