Monday, December 22, 2008

Barbecued Pork Sammiches

The hubby and I have been cooking up a storm out at the ranch, although we haven’t actually spent that much time in the kitchen. (My mother-in-law is baking. We’re trying to stay out of her way.) We’ve made barbecues, shrimp scampi and chicken scampi, scalloped potatoes and ham, and barbecued pork sammiches.

These shredded pork sandwiches are my all-time most-requested recipe. They are so yummy and yet so unbelievably simple, because I take a lot of shortcuts: namely, the slow cooker, the Rib Rub, and the storebought sauce. Go ahead and make your own rub and sauce, or choose your favorite storebought brands; these are just my own favorites.

I first made these sandwiches years ago, and the hubby and I agreed that the first batch was fabulous. However, we thought they could still be better. The hubby recommended rubbing the pork shoulder with the rub that he uses on his ribs, and so this technique was born. And while it’s not necessary, it does make a difference.

I’ve brought these sandwiches for dozens of potlucks over the years, and I even served a huge batch at a grand opening of the new office for my dad and the hubby. And I spent the entire next day answering requests for the recipe. So very easy, but very impressive.

Barbecued Pork Sammiches
Serves 10-12

1 2- or 3-lb. pork shoulder roast, trimmed (you can also use pork loin roast, but you might need to chop it rather than shred it)
Famous Dave’s Rib Rub
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper, to taste
2 tsp. hickory liquid smoke
18 oz. barbecue sauce (I only use Famous Dave’s Rich & Sassy)
Buns, for serving

1. The night before you’ll be making your pork, sprinkle it on all sides with Rib Rub.

2. Wrap in plastic wrap and refrigerate overnight. It should look nice and yummy the next morning, when the seasoning has penetrated the meat.

Not "yummy" in that you want to eat it now. Just "yummy" in that you know it'll be good later.

3. Place roast in slow cooker. Top with onion powder and garlic powder, and sprinkle with salt and pepper, and liquid smoke. Pour barbecue sauce over roast.

4. Cook on low 6-8 hours, or until roast is tender and cooked through.

5. Remove roast from slow cooker and shred meat with two forks.

6. Return meat to slow cooker and stir with sauce, adding more sauce if necessary. Heat through.

7. Serve on buns.

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