Total Time
34hrs
Prep 24 hrs
Cook 10 hrs

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.

Ingredients Nutrition

KFC Coleslaw) (optional)">

Directions

  1. Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
  2. Place in a plastic bag and refrigerate overnight.
  3. Remove from refrigerator and allow to sit at room temperature for 1 hour.
  4. Preheat oven to 250 degrees.
  5. Place uncovered shoulder directly on rack with a drip pan beneath.
  6. Roast for 7-8 hours (or until falling apart).
  7. Remove from oven to a cooling rack to rest for at least 1 hour.
  8. Pull pork apart using fingers or two forks.
  9. Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
  10. It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.
Most Helpful

5 5

Great sandwiches. I couldn't bear to part with the juices that had accumulated in the pan (in the beginning, I'd pour in a little water to prevent sticking) so I whisked in a little bbq sauce into them and combined the shredded meat in too. Very juice and super delicious. I marinated my meat for nearly a day and I must say the spice rub penetrated right through and the meat was flavourful and tender. I made this chef's coleslaw recipe (#107402) and we had a truly marvellous, savoury lunch. Thank you.