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BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches title
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BBQ Pulled Pork Sandwiches

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preparation time

00:10 10min


Cooking time

00:300 300min


ingredients

  • 1 Olymel pork shoulder - 2.2 kg
  • 156 ml (1 can) tomato paste
  • 125 ml (½ cup) chicken stock
  • 125 ml (½ cup) cider vinegar
  • 125 ml (½ cup) ketchup
  • 30 ml (2 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) prepared mustardRub
  • 125 ml (½ cup) brown sugar
  • 30 ml (2 tbsp.) paprika or smoked paprika
  • 30 ml (2 tbsp.) chili powder
  • 15 ml (1 tbsp.) garlic powder
  • 15 ml (1 tbsp.) black pepper
  • 15 ml (1 tbsp.) salt

instructions

  1. Rub: Combine the brown sugar and spices. Rub the entire surface of the meat with the spice mix.
  2. In a bowl combine the tomato paste, stock, vinegar, ketchup and mustard and mix well. Set aside. Preheat barbecue to 225°F (107 °C).
  3. Place the meat in a BBQ safe pan then on the grill. Close the cover and do not open for 2.5 hours.
  4. After 2.5 hours of cooking, add the liquid mixture to the shoulder and place in a covered dish or cover tightly with aluminum foil to continue cooking.
  5. Return the shoulder to the barbecue until internal temperature of meat reaches 95°C (203°F), or about 5 hours.
  6. Pull the meat and combine with the cooking liquid. Mix well. Set aside.8.Serve on a burger bun with pickled red onion and coleslaw.