Kate's Cuisine

Jul 27 2011

Tomato-Based Pulled Pork Sandwiches

1 pork picnic roast $14.97
12 hamburger buns $1.99
2 tablespoons vegetable oil $0.14

For the dry rub:
2 tablespoons brown sugar $0.02
1 tablespoon garlic powder $0.39
1 tablespoon onion powder $0.45
1 tablespoon paprika $0.48
1 teaspoon dry mustard $0.03
1 teaspoon chili powder $0.47
Pinch of cayenne pepper $0.01
1 teaspoon black pepper $0.01

1 recipe Martha’s Barbecue Sauce $3.05

Total Cost    $22.01

1.) Combine all of the ingredients for the dry rub and mix thoroughly. Rinse pork roast and pat dry. Coat entire pork roast with the dry rub mixture and massage into roast. Cover roast in a dish or resealable bag and place in fridge for 8 hours or overnight.

2.) Light coals in smoker and allow flame to extinguish so that the coals are hot, smoking, and ash grey. Remove roast from dish, drizzle with oil, and place in the smoker.  Smoke pork for 6 – 8 hours.

3.) Remove pork from smoker and cover with aluminum foil. Allow to rest for 20 – 30 minutes.

4.) Meanwhile, heat (or cook) barbecue sauce in a large saucepan over medium heat. When pork roast has cooled, shred the entire roast using your hands or two large serving forks. Place shreds of meat into the heated barbecue sauce and stir to thoroughly coat. Allow to warm through for about 4 – 5 minutes before piling onto hamburger buns.

5.) Serve and enjoy!

Read the Tomato-Based Pulled Pork Sandwiches review here

12 responses so far

12 Responses to “Tomato-Based Pulled Pork Sandwiches”

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