Traditional Super Bowl Sunday Pulled Pork Sandwiches

“Actually, these are good any time of year, but I have been serving them on Super Bowl Sunday for the last 7 years or so! As a matter of fact, my oven broke once just as they had finished cooking, and we all agreed there was no better last meal to have!!! The prep time on this is super easy, but the cooking time is long and slow. Unlike most other recipes, this starts with a wet rub. I usually make this the night before the big game, and reheat later on Sunday. I have yet to try doing this in a crock pot, so if someone does, please let me know how it works out. For barbecue sauce, I like Sweet Baby Ray's, but I'm sure your favorite will work just as good.”
9hrs 15mins

Ingredients Nutrition


  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.

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