Food Network: Oven-Roasted Pulled Pork Sandwiches

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Oven-Roasted Pulled Pork Sandwiches
Recipe courtesy Tyler Florence

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar

1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears

Instructions
Mix the paprika, garlic power, brown sugar, dry

mustard, and salt together in a small bowl. Rub the spice blend all over the pork
and marinate for as long as you have time for, as little as 1 hour or up to
overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the
pork until it's falling apart and an instant-read thermometer inserted into the
thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar,
garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer
gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the
meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the
meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1
fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2

of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun,
and top with the spicy slaw. Serve with pickle spears and the remaining sauce on
the side.