Sometimes you just need pork. You know?
I know. Oh, I know.
This recipe is so completely me that I can barely stand it.
I realize it might be a little early to start planning Memorial Day dishes, but I’m already thinking party food. Sure, I’m dreaming about bacon-cheddar hot dogs and may find a way to work that craving into another recipe, but for now: pork.
This is oven-roasted pork shoulder. I usually use the slow cooker, but this time I wanted the oven — and to do it properly. If you prefer a crockpot, you can absolutely adapt the method; many of us don’t want the oven on for eight hours. For me, though, oven-roasting produced that perfect crust and flavor.
I rubbed the pork shoulder all over with my go-to spice blend: lots of brown sugar, smoked paprika, garlic powder, salt, black pepper and a touch of chipotle chili powder for smokiness and heat. I seared it well in a heavy pot, then added a splash of beer (or stock, ginger ale, whatever you like) and roasted it low and slow until the meat fell apart.
Once shredded, the pork gets tossed with barbecue sauce and returned to the oven so the sauce can cling to the meat and bake in. I used my favorite bottled sauce for convenience, but feel free to use homemade if you have one you love.
Then we build sandwiches. I love hearty whole-grain buns topped with lots of dill pickles — I’ve been obsessed with pickles since I was a kid. Bread-and-butter pickles aren’t for me; this needs bright, tangy dill. Pickled green beans or other pickled vegetables are a perfect crunchy contrast, too.
My mom always serves pulled pork with slices of provolone that melt right into the hot meat. I was out of provolone this time, but cheese is always welcome if you want it. Lately I’ve actually been enjoying these sandwiches without cheese — the sweet, saucy pork with abundant pickles is enough.
There’s something about the combination of tender, saucy pork, crunchy pickles and soft buns that feels like perfection.
Saucy Pulled Pork Sandwiches
8
plus!
8 hrs
Ingredients
- 1 5 to 6 pound pork shoulder
- 1/4 cup loosely packed brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons canola oil
- 1/3 cup beer or stock
- 1 to 2 cups your favorite BBQ sauce
for serving:
- your favorite buns
- dill pickles
- pickled vegetables (optional)
- provolone or other cheese (optional)
- potato chips, for crunch (optional)
Instructions
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Preheat the oven to 325°F. Pat the pork shoulder dry with paper towels.
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In a bowl, combine the brown sugar, smoked paprika, garlic powder, salt, black pepper, chipotle chili powder and onion powder. Mix well. Reserve about half the rub.
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Rub half the spice mix all over the pork. Heat a large Dutch oven over high heat, add the canola oil and sear the pork on all sides until nicely browned, 1–2 minutes per side. Turn off the heat and pour the beer or other liquid into the pot.
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Place the uncovered pot in the oven and roast 6–8 hours, until the pork easily shreds with a fork. Shred the meat, discard any bones, then mix in half of the remaining spice blend and about 1 cup of BBQ sauce. Return the pork to the oven for 30 minutes so the sauce sets.
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Taste and adjust seasoning and sauce as desired. Serve on buns with dill pickles, pickled vegetables and cheese if you like.
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Make-ahead: this reheats well and can be kept warm in a crockpot on low. You can also cook the pork in a slow cooker instead of the oven.
Oh, and I added salt-and-vinegar potato chips on top of the sandwich. Crunchy chips on a pork sandwich = obviously the best way to eat it.