Pulled Pork Sandwiches

After two nights of eating out

I was really looking forward

to a home cooked meal on Sunday.

On Friday, we took off for Gwinnett Arena

to watch a little high school basketball.

Really I should say we crawled to the Arena

ecause we were in bumper to bumper

traffic for about two hours

Wheeler High School was playing

Norcross High in the

Final State Championship Game.
It was a close game but Norcross won!

Anyway, dinner that night was a slice

of pizza for me and gyro wrap for my husband.

Saturday Night we went out with four other

couples to the NEW Cobb Energy Performing

Arts Center to see Jesus Christ Superstar.

We all decided that the play was very good

but not something we need to see again.

Dinner was Thai food.

So when Sunday rolled around I was

ready for some home cooking!

I borrowed this delicious recipe from

the Food Network - Tyler Florence.

Oven Roasted Pulled Pork Sandwiches:

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt
1 (5 to 7 pound) pork roast,

preferably shoulder or Boston butt

Mix the paprika, garlic power, brown sugar,

dry mustard, and salt together in a small bowl.

Rub the spice blend all over the pork

and marinate for as long as you have time for,

as little as 1 hour or up to overnight,

covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan

and bake for about 6 hours.

Basically, roast the pork until it's falling

apart and an instant-read thermometer

inserted into the thickest part registers 170 degrees F.

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

To make the barbecue sauce:

combine the vinegar, mustard, ketchup,

brown sugar, garlic, salt, cayenne, and black pepper

in a saucepan over medium heat. Simmer gently,

stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven

and transfer to a large platter.

Allow the meat to rest for about 10 minutes.

While still warm, take 2 forks and "pull"

the meat to form shreds. Using 2 forks,

shred the pork by steadying the meat with

1 fork and pulling it away with the other.

Put the shredded pork in a bowl.

Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture

onto the bottom 1/2 of the hamburger bun,

and top with the spicy slaw.

Serve with pickle spears and the remaining sauce on the side.

As you can see I did not make the slaw and

I was so hungry that I took this last

picture so fast I forgot to focus.

BUT the sandwich was Fantastic!!