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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 22.6 g
  • Cholesterol: 85.2 mg
  • Sodium: 124.9 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 21.5 g

View full nutritional breakdown of Pulled Pork Sandwiches calories by ingredient
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Pulled Pork Sandwiches

Submitted by: JECKIE

Introduction

serve over split buns, not incl in total serve over split buns, not incl in total
Number of Servings: 40

Ingredients

    1 large pork butt or shoulder, about 7 to 9 pounds
    3 cloves garlic, minced
    1 teaspoon Creole seasoning or seasoned salt
    1/2 teaspoon ground pepper
    1/2 teaspoon salt
    1 medium onion, sliced
    1 large onion, chopped
    2 teaspoons oil
    1 cup barbecue sauce
    1/2 cup vinegar

Directions

ay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F.The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.
Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.

Number of Servings: 40

Recipe submitted by SparkPeople user JECKIE.






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Member Ratings For This Recipe

  • I make a similiar dish but it involves vinegar crushed red pepper and hotsauce. It can be placed on whole wheat bread with or without cole slaw. - 11/27/08

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  • I used a whole pork shoulder. The meat had good flavor & was not greasy. You wouldn't even need to add the barbeque sauce. I allowed 4 1/2 hrs. for roasting, but should have kept it in the oven for the full 5 hrs. Although the internal meat temp was 185, some of the roast did not shred easily. - 11/21/08

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