Super-Easy Pulled Pork Sandwiches


  • 3 tablespoons brown sugar
  • 3 tablespoons paprika
  • 1 ½ tablespoons garlic powder (such as McCormick® California Style)
  • 1 ½ tablespoons ground black pepper
  • 1 ½ teaspoons salt
  • ½ cup Dijon mustard (such as Hellmann’s®)
  • 8 pounds pork shoulder roast (butt roast), rind removed
  • ½ cup barbeque sauce, or to taste
  • 18 large hamburger buns, split
  • Directions

  • Step 1

    Preheat oven to 250 degrees F (120 degrees C).


  • Step 2

    Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.

  • Step 3

    Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

  • Cook's Note:

    I also add some of the pan drippings to moisten the meat.

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