Do you want to know one of my favorite foods? Pulled pork sandwiches. But, I don't want it slathered in a thick pool of barbecue sauce, where that's all you can taste. No, I want it lightly sauced, full of flavor, and ready for a hearty helping of southwest slaw on top. Mmmmmm, now that's my idea of heaven!
I am always on the lookout for that elusive, perfect pulled pork sandwich, and in this recipe, I found it. I had a really nice pork roast that was chosen for this very purpose, and all I needed was the right vehicle. After looking through 3 or 4 other recipes, I stumbled upon this one on Allrecipes.com. I read through about 10 reviews, and all of them raved about it's goodness. That was all I needed. I made a couple of very small tweaks, but otherwise, left it as is. It was great right away, but even better a couple of days later.
One little problem, though. I wasn't sure how it was going to turn out, so I didn't take any prep pictures, only a finished product. That's a testament of how good this recipe is - I couldn't wait until I made it again, to share it with you. Besides, it's really simple, so you don't need a lot of pictures.
Here's your Cast of Characters.
1 Tsp. olive oil
4 Lb. pork shoulder or butt roast
1 Cup barbecue sauce
1/2 Cup, each, chicken broth and apple cider vinegar
1/4 Cup light brown sugar
1 Tbsp. prepared yellow mustard (This is one of my tweaks - I used Jack Daniels Spicy Southwest Mustard instead.)
1 Tbsp. worcestershire sauce
1 Tbsp. chili powder
1 Extra large onion, chopped (I used a red onion)
2 Large cloves garlic, chopped
1 1/2 Tsp. dried thyme
(It didn't call for any salt or pepper, but I found that it needed a little bit of each. I think I put a teaspoon of Lawry's season salt and black pepper in. If that's not enough, season to taste.)
Use the oil to coat the bottom and sides of a roasting pan. Place pork roast in pan. Mix all of the remaining ingredients in a medium bowl and pour over roast. Cover and cook in a 350 degree oven for 3 hours, or until meat easily pulls apart. Use 2 forks to shred the meat, disgarding any fat. Add back into the pan of sauce, stirring well. Cook for another 30 minutes. Serve on good rolls or buns, preferably with a slightly spicy southwest slaw.