Pulled Pork Sandwiches


3.7 of 5 (3)
member ratings
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


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.

Member Ratings For This Recipe


  •  no profile photo

    Good
    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


  • no profile photo

    Very Good
    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