A buddy was coming over to watch a football game. That call’s for a great sandwich. The classic sandwich to a lot of guys (me included) is a pulled pork sandwich.
A word on how long to cook pulled pork. The times it takes to cook varies widely. There is no way to predict how long it will take to cook. I always make it the day before and reheat it.
I started with a 4 pound pork shoulder roast that was on sale.
I made my basic rub:
- 10 ml (2 teaspoons) paprika
- 5 ml (1 teaspoon) black pepper
- 3 ml (1/2 teaspoon) garlic powder
- 3 ml (1/2 teaspoon) onion powder
- 3 ml (1/2 teaspoon) cayenne
- 10 ml (2 teaspoons) salt
- 10 ml (2 teaspoons) brown sugar
I mixed that and rubbed it over the pork shoulder.
I put the pork on a rack in my Bradley Smoker set at 240 F with pecan smoke. I put a roasting pan on a rack under it. I cooked it to an internal temperature of 150 F. I took the roast out. I put 75 ml (1/3 cup) apple juice, 75 ml (1/3 cup) white wine vinegar and 10 ml (2 teaspoons) Sriracha sauce in the roasting pan and put the pork in it. I covered it with foil an put it back in the Bradley.
I cooked it to an internal temperature of 250 F and took it out. I put an old sheet in the bottom of an ice chest, put the foil covered pork in the chest and covered it with a second sheet. I closed the chest and let the pork rest for an hour.
I took the pork out of the roasting pan, reserving the liquid. The bone pulled out easily and the pork was falling apart.
I pulled the pork into shreds and put it in a bowl. I put the liquid in a measuring cup. I used a basting bulb to pull the liquid from under the fat in the measure and put it on the pulled pork. I covered it and put it in the fridge.
The next day, I put it in a foil covered tray in a 250 F oven for an hour to reheat.
I used fresh onion rolls, brushed lightly with barbecue sauce. I put the pork on it and some creamy coleslaw.
This is a sandwich that deserves to have a Norse Ode written about it. It is truly one of the classic sandwiches.
The Old Fat Guy