Barbecue Pulled Pork Sandwiches

You won’t find these photographs published anywhere in Food & Wine magazine or Bon Appetit.   Not because they weren’t the most delicious thing ever, but because I was behind the iPhone. I mean camera. I need to care. I need to take a photography class.

But quite frankly I am most interested in the cooking and eating part of blogging. Those are the most fun.  And let me tell you  - pulled pork is fun. I’ve said it over and over, but it might be the perfect meat.  I got 3 lbs for less than $10, I spent about 10 minutes preparing it before slow roasting it, it made the house smell amazing, and then you can smother it in whatever you want. In this case, barbecue sauce.

I used a store bought spicy brown sugar pork rub, a store bought BBQ sauce (Rufus Teague's), and I also bought the pork and buns.  Wonderful Sunday dinner and lots of leftovers for BBQ quesadillas throughout the week. 

Recipe

•  2-3 lb pork shoulder (this was for two people plus leftovers)
• Brown sugar rub
• Beef broth 
•  ¼ cup brown sugar
• Worcestershire
• BBQ sauce
• Hamburger or slider buns

Preheat the oven to 300 degrees. Drizzle a little olive oil into a large dutch oven, and heat to medium-high.  Prepare the meat with plenty of your dry rub of choice, then brown on all sides. Pour in enough beef broth to almost cover the meat (an inch or two exposed), and mix in the brown sugar and worcestershire.  Cover the pot, then place in the oven and cook for 3-4 hours, until fork tender. I think I did about 3.5 hours.  Remove the meat and shred.  Place on toasted buns and top with TONS OF BARBECUE sauce.