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Pulled Pork Sandwiches with Big Rick's BBQ Sauce
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Serves 10
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Ingredients:
6 lb. Bone-in pork shoulder roast
10 hard rolls or hamburger buns
Rub:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Big Rick's Original BBQ Sauce
Directions:
Combine all ingredients in a bowl and mix well. Use plastic wrap on your hand or plastic gloves, rub the spice mixture onto the pork shoulder on all sides and cover it with plastic wrap and refrigerate for at least 3 to 8 hours.
Unwrap and place in a roasting pan in a 300° oven for 6 to 7 hours or to an internal temperature of 190 to 195 degrees F.
Let roast rest for 15 minutes. Cut in half and shred with 2 forks.
Toss with Big Rick's Original BBQ Sauce (20 oz.) using approximately 12 oz or to taste. Serve on buns.
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Combine all ingredients in a bowl and mix well. Use plastic wrap on your hand or plastic gloves, rub the spice mixture onto the pork shoulder on all sides and cover it with plastic wrap and refrigerate for at least 3 to 8 hours.
Unwrap and place in a roasting pan in a 300° oven for 6 to 7 hours or to an internal temperature of 190 to 195 degrees F.
Let roast rest for 15 minutes. Cut in half and shred with 2 forks.
Toss with Big Rick's Original BBQ Sauce (20 oz.) using approximately 12 oz or to taste. Serve on buns.
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