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.
- 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)
- 2 1⁄2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (add less to adjust heat)
- 1 tablespoon oregano
- 1 tablespoon thyme
- Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
- Place in a plastic bag and refrigerate overnight.
- Remove from refrigerator and allow to sit at room temperature for 1 hour.
- Preheat oven to 250 degrees.
- Place uncovered shoulder directly on rack with a drip pan beneath.
- Roast for 7-8 hours (or until falling apart).
- Remove from oven to a cooling rack to rest for at least 1 hour.
- Pull pork apart using fingers or two forks.
- Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
- It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.
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.