Recipe courtesy of Robert Irvine
BBQ Pulled Pork Sandwiches
Total:
10 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
10 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 pounds pork shoulder roast
  • 5 to 6 whole cloves
  • 3 tablespoons Smokey BBQ Rub, recipe follows
  • 2 red onions, thinly sliced
  • 16 ounces barbeque sauce
Smokey BBQ Rub:
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons dark chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper

Directions

Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Smokey BBQ Rub:

Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container. 

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