Best Southern Pulled Pork Sandwiches Recipes

Southern Pulled-Pork Sandwiches image

Provided by Martha Stewart

Time 2h40m

Number Of Ingredients 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

Steps:

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Nutrition Facts : Calories 416 g, Fat 14 g, Fiber 2 g, Protein 29 g

Southern Style Barbecued Pulled Pork Sandwiches image

Provided by Beeks

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons mustard powder
2 teaspoons oregano
2 teaspoons red pepper flakes
2 teaspoons salt
3 lbs boneless pork shoulder, about
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 cups tomato juice
1 cup cider vinegar
1/2 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
8 hamburger buns, plain or toasted

Steps:

Preheat oven to 275f.
Mix together mustard,oregano,pepper flakes and salt.
Rub over meat;set aside.
In a small roasting pan,heat oil over medium heat.
Add onion and garlic;cook 8 minutes.
Add tomato juice,vinegar,sugar and worcestershire.
Increase heat to high;cook 10 minutes.
Add pork and cover.
Place in oven and cook for 3 hours.
Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more.
Remove meat.
Over high heat boil sauce,removing fat until thickened.
Shred meat and add to sauce.
Serve on buns.