R E Taylor's Note:
I grew up in Cleveland, OH where a popular, local BBQ place (Whitmore's) serves this as a sandwich or a dinner. I moved years ago and have since lived in the South, but nothing comes close to this sandwich. I suppose it's one part nostalgia and one part a "doggone good meal". This is my rendition and I think it comes pretty close since I'm no where near getting any Whitmore's on a regular basis.
My Private Note
Units: US | Metric
- 6 -8 lbs pork butt or 6 -8 lbs pork shoulder
- 1/4 cup brown mustard or 1/4 cup spicy mustard
- 8 -10 slices Texas toast thick bread (or Wonder, Iron Kids, etc..)
- barbecue sauce (your favorite)
- Coleslaw (I use KFC Coleslaw KFC Coleslaw) (optional)
- French fries (I buy a large order from a local eatery because their fries are addictive) (optional)
- 1Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
- 2Place in a plastic bag and refrigerate overnight.
- 3Remove from refrigerator and allow to sit at room temperature for 1 hour.
- 4Preheat oven to 250 degrees.
- 5Place uncovered shoulder directly on rack with a drip pan beneath.
- 6Roast for 7-8 hours (or until falling apart).
- 7Remove from oven to a cooling rack to rest for at least 1 hour.
- 8Pull pork apart using fingers or two forks.
- 9Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
- 10It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.
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Nutritional Facts for Pork Shoulder Sandwiches
Serving Size: 1 (301 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 855.9
- Calories from Fat 493
- Total Fat 54.8 g
- Saturated Fat 18.8 g
- Cholesterol 224.5 mg
- Sodium 414.1 mg
- Total Carbohydrate 19.6 g
- Dietary Fiber 2.2 g
- Sugars 2.4 g
- Protein 66.9 g
The following items or measurements are not included: