Pulled pork sandwich

This beautiful pulled pork sandwich needs nothing but salt, pepper and a good amount of time to roast.

But it’s very important to start with the right cut of pork. In this case you want to use a pork shoulder or butt, as it cooks well over time, but most importantly, is well marbled with fat, which prevents the pork from drying out while cooking, and as the pork cooks, the fat melts and sort of self-bastes during cooking.

Ultimately, it allows the pork to be easily pulled apart with some crispy bits and some fatty bits which is exactly what you are aiming for here.

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Ingredients

1 (4-pound) pork shoulder or butt roast, boneless

Coarse sea salt and fresh ground pepper, to season

4 - 6 soft artisan buns (we prefer potato rolls)

Grilled corn on the cob (see recipe)

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Preparation

Rub pork with salt and pepper. Allow to stand at room temperature, 1 hour before cooking. This allows the pork to cook more evenly.

Preheat oven to 250°F. Place roast into dutch oven or other roaster, and bake covered for 3 hours. Check roast and increase heat to 350°F for 1 more hour, covered. Check that the pork has a crispy outside and soft inside, and falls apart easily. Some oven heat vary so you can cook another 30 minutes if you wish to.

Remove covered roaster form oven and let rest 25 minutes or longer. Using two forks, pull pork into shreds. Place meat on bun and serve. Serves 4 - 6.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.