Yes, it’s Father’s Day! There is no better way to celebrate than to OD on some delicious BBQ’d meat and vegetate in front of the tele watching the Jason Bourne trilogy. I’ve done the research, I promise.
BBQ PULLED PORK SANDWICH
How Many: enough to feed a family of 4
What you need to make the PULLED PORK:
- 1 4-lb BONELESS pork shoulder (tell the butcher, boston butt)
- 3 tbs. kosher salt
- 1 tbs. fresh ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2-3 sprigs of fresh thyme (leaves only)
- 4 cloves of garlic
- 1/2 cup red wine vinegar
- 1 tbs. cayenne pepper
- 3 tbs. extra-virgin olive oil
- buns of some sort, to pile the meat on.
How to make the PULLED PORK:
- Place the pork (fat side up) in a roasting pan with a rack insert.
- Place all the dry ingredients in a food processor to combine.
- Add the extra-virgin olive oil — the rub should be paste-like by now.
- RUB ALL OVER — GET IN THE NOOKS & CRANNIES (you will have leftover — keep it for the final BBQ sauce)
- Cover & marinate in the fridge overnight (~10 hours)
- Preheat the oven to 325 degrees.
- Allow the meat to sit out for about an hour (to get the meat as close to room temperature as possible)
- Roast the pork covered for about 2.5 hours. Turn the roast and then cook for another hour uncovered (gets it nice and brown on the outside).
- Let it rest for at least 10 minutes before pulling.
- Top it with some homemade coleslaw & enjoy!
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