Pulled Pork Sandwiches

Name: Pulled Pork Sandwiches Recipe
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 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

(3)

Minutes to Prepare: 30
Minutes to Cook: 300

Number of Servings: 40

Ingredients

1 large pork butt or shoulder, about 7 to 9 pounds3 cloves garlic, minced1 teaspoon Creole seasoning or seasoned salt1/2 teaspoon ground pepper1/2 teaspoon salt1 medium onion, sliced1 large onion, chopped2 teaspoons oil1 cup barbecue sauce1/2 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.

Servings Per Recipe: 40

Nutritional Info 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

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Member Reviews

SPARKYGIGI
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
CALICOGOBYE
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