Nothing says casual Southern lunch like pulled pork barbecue sandwiches. They’ll serve a crowd just as easily as they’ll make a quick meal for two. Plus, there’s nothing better than having plenty of leftovers. Easy is the word with this recipe. Just mix up a simple rub, massage it into the roast and then cook it in the oven for a few hours. Before you know it, you’ll be ready to eat.
If you are pressed for time and don’t feel like making your own barbecue sauce, you could always use your favorite bottled brand.
Preheat oven to 325 degrees.
Whisk first 8 ingredients together to form a rub.
Massage spices all over the pork shoulder, really working it in. For best results, let the pork stay on the counter to get to room temperature for at least an hour.
In a Dutch oven, add the quartered onions.
Place the pork shoulder on top of the onions and then add the chicken broth and apple juice to the Dutch oven.
Bake for 3-4 hours or until the meat is falling off of the bone and pulls apart easily.
When the roast is cool enough to touch, shred the pork and toss it in the barbecue sauce.
- - Step 2: Barbecue Sauce
Melt the butter in a saucepan on medium heat.
Add the onions and sauté for about 2 minutes.
Add the ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, salt, garlic powder and lemon juice. Bring to a boil and then turn down to a simmer.
Simmer for 15 minutes or until thickened.
To be a true Southern sandwich, it should be served with your favorite coleslaw atop the pulled pork. If you’d rather serve the coleslaw on the side, that will work too.
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