• 555minutes
  • 679calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 lb) whole picnic pork shoulder or 1 (8 lb) pork shoulder butt

  2. 1/2 cup Dijon mustard

  3. 1 1/2 tablespoons black pepper

  4. 1 1/2 tablespoons garlic powder

  5. 1 1/2 teaspoons salt (or more to taste)

  6. 3 tablespoons paprika

  7. 3 tablespoons brown sugar

  8. 1 cup water

  9. 1 cup barbecue sauce

  10. 18 kaiser rolls

Instructions Jump to Ingredients ↑

  1. With oven rack in lowest position, preheat to 250 degrees.

  2. Remove rind from pork roast. (This requires a pretty sharp knife!).

  3. Mix together dry ingredients to make a rub.

  4. Place pork on a rack in shallow roasting pan.

  5. Rub the pork all over with Dijon mustard, then pat on dry rub.

  6. Roast pork until a meat thermometer reads 170 degrees. This can take anywhere from 9 to 11 hours.

  7. Remove pork from oven and let cool for about 1 hour. Reserve all pan drippings.

  8. Pull pork into chunks, and then shred into a large bowl.

  9. In medium saucepan, combine reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over shredded pork. Stir well. This can now be refrigerated and reheated in a covered pot over low heat later, or served immediately.

  10. Serve on rolls, with hot sauce or extra barbecue sauce, if desired.


Send feedback