To go along with our Drink of the Week – Harvard Wallbangers, we plan to serve Boston Butt Pulled Pork Sandwiches prior to the Harvard game! Just seems appropriate!
The great thing about this Pulled Pork recipe is it can be cooked slowly in the Crock Pot, which makes it easy to make when traveling and serve at the Tailgate!
BOSTON BUTT PULLED PORK SANDWICHES
- 1 (5 to 7 pound) pork roast, preferably Boston butt
- 12 sandwich buns
- Your favorite barbecue sauce
- Your favorite cole slaw
- 12 pickle spears
Dry Rub (from my favorite Chef Tyler Florence):
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart. Alternatively, you can cook the pork roast in a slow cooker on LOW for 8-10 hours.
When the pork is done, take it out and put it on a large platter. Allow the meat to rest for about 10 minutes.
While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the barbeque sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some cole slaw. Serve with pickle spears and the remaining sauce on the side.
Go Princeton! Beat Harvard!