Pulled Pork Sandwich
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
255 mins
Total Time:
255 mins
Recipe Yield | 35.30 oz |
Number of Servings | 4 |
Serving Size | 8.83 oz |
Ingredients
35.30 oz
Pork Shoulder
2 c
barbecue sauce
4 pieces
buns
2 tsp
Salt
1 tsp
Black pepper
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Paprika
0.5 c
Brown Sugar
0.25 c
Apple Cider Vinegar
Directions
Step 1
Preheat the oven to 250°F (120°C).
Step 2
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
Step 3
Rub the spice mixture all over the pork shoulder.
Step 4
Place the pork shoulder in a roasting pan and pour the apple cider vinegar over it.
Step 5
Cover the roasting pan with aluminum foil and roast in the oven for 6 hours.
Step 6
Remove the foil and continue roasting for another 1 hour, or until the pork is tender and easily shreds with a fork.
Step 7
Remove the pork from the oven and let it rest for 10 minutes.
Step 8
Using two forks, shred the pork into small pieces.
Step 9
Toast the buns and spread barbecue sauce on the bottom half of each bun.
Step 10
Top the barbecue sauce with a generous amount of pulled pork and cover with the top half of the bun.
Step 11
Serve the pulled pork sandwiches hot and enjoy!
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
50 g
(200
kcal)
Calories | 44.15 kcal | 2.21% |
Vitamin A | 0.883 IU | 0.1% |
Monounsaturated Fat | 0.4415 g | 0% |
Saturated Fat | 0.883 g | 0.8% |
Fat | 1.766 g | 1.26% |
Carbohydrates | 4.415 g | 0.88% |
Sodium | 70.64 mg | 14.13% |
Fibers | 0.1766 g | 0.46% |
Sugars | 1.766 g | 0% |
Protein | 2.649 g | 3.12% |
Vitamin C | 0.1766 mg | 0.2% |
Calcium | 0.5298 mg | 0.11% |
Iron | 1.3245 mg | 0.26% |
Potassium | 44.15 mg | 8.83% |
Alcohol | 0 g | 0% |
Cholesterol | 8.83 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 1.766 mg | 135.85% |
Vitamin B12 | 3.532 mcg | 147.17% |
Vitamin E | 0.7064 mg | 4.71% |
Zinc | 1.3245 mg | 0.26% |
Selenium | 2.649 mcg | 0.53% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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