Pork Shoulder Sandwiches

Name: Pork Shoulder Sandwiches
Prep time: 24 h
Cook time: 10 h
Total time: 34 h
Yield: 8-10 serving(s)
Ingredients: 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

Submitted by R E Taylor

"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."

Download

Ready In:: 34hrs
Ingredients:: 13
Serves:: 8-10

ingredients

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)
Spice Rub
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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

evelynathens