Barbecued Pulled Pork Sandwich
- Active Time 15m
- Total Time 2h 45m
Makes 8 sandwiches
- 3 pounds boneless pork butt
- 1/2 cup Worcestershire sauce
- 1 1/2 cups of your favorite barbecue sauce
- 8 toasted onion rolls
- Potato chips for serving
- Coleslaw for serving
Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.
Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour. Turn the pork over and continue to cook for another 1 1/2 to 2 hours, or until the meat reaches an internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and the meat should be very tender when pierced with a paring knife.
Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.
In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5 minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.
Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the sandwiches with potato chips and coleslaw.
Recipe courtesy of Executive Chef Jack Neal, Walter’s Café, Portland, Maine
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
448 calories; 16g total fat; 114mg cholesterol; 948mg sodium; 35g carbohydrates; 2g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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