Cake, Batter, and Bowl

Pulled Pork Sandwiches on Toasted Garlic Buns

Sandwiches

Pulled Pork Sandwiches on Toasted Garlic Buns

Pulled Pork Sandwiches on Toasted Garlic Buns

Ever since I went to Sweet Cheeks and was disappointed that the “Texas toast” my pulled pork sandwich was served on was simply white sandwich bread, I’ve been dreaming about pulled pork piled high between pieces of garlic bread. So, I recently headed to our local meat shop, McKinnon’s, and picked up a nice pork butt roast. Pulled pork is so easy and inexpensive to make at home that I wish I would have put this plan into action sooner!

I coated the pork butt in brown sugar, paprika, cumin, cayenne pepper, and salt, and then let it bubble away in my Dutch oven in a delicious homemade BBQ sauce. I shredded the meat and mixed it with the sauce left in the pan and then served it up on toasted buns spread with a nice layer of garlic butter.

While I’m always excited for leftovers, I usually like to have something different for lunch and dinner, but both Apolinaras and I enjoyed these sandwiches for four meals in a row. The baby loved them too – I got lot of strong kicks after eating! She must take after her BBQ loving daddy.

Pulled Pork Sandwiches on Toasted Garlic Buns
Printable Recipe

Ingredients:

Pulled Pork:
1/4 cup packed brown sugar
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon salt
6 pound bone-in pork butt roast
1 yellow onion, chopped
6 garlic cloves, peeled
1 cup ketchup
1 cup apple cider vinegar
2 tablespoons tomato paste
2 tablespoons brown mustard
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon espresso powder
1 teaspoon salt
1 cup water

For assembly:
4 tablespoons unsalted butter, at room temperature
4 garlic cloves, minced
10 high quality sandwich rolls, split

Directions:
Mix brown sugar, paprika, cumin, cayenne pepper, and salt in a small bowl. Rub into the pork butt roast, cover with plastic wrap, and refrigerate for 1 to 2 hours up to overnight.

Heat oven to 325°F. Place onion, garlic, ketchup, vinegar, tomato paste, brown mustard, honey, Worcestershire sauce, espresso powder, and salt in a food processor and pulse 1 to 2 minutes or until smooth. Place sauce in a large Dutch oven and stir in water. Place pork butt roast into the Dutch oven and cover. Bake at 325°F for 4 to 4 1/2 hours, basting the meat every hour with the sauce, or until pork is tender and shreds easily. Remove pork from the Dutch oven, and let rest for 15 minutes. Meanwhile, spoon fat off the sauce in the Dutch oven. Shred meat with a fork and return shredded pork to the Dutch oven with the sauce and mix well.

To assemble the sandwiches, heat oven broiler. Place butter and garlic in a small bowl and mix until smooth. Spread garlic butter evenly on the cut side of the sandwich rolls, place butter side up on a large baking sheet, and broil for 1 to 2 minutes or until golden brown. Evenly distribute pulled pork on the bottom buns and place the top halves on top. Makes 10 sandwiches.

Nutrition: 654 calories, 37.2g fat, 1.3g fiber, 34.4g protein per sandwich
Cost: $1.81 per serving

Indian Saag Naanburgers

You didn’t think I’d stop at just making a naanwich did you? Nope, the same day I made that chicken tikka masala inspired sandwich, I also knew I wanted to make an Indian inspired burger, which of course, would have to be called a naanburger, haha. It’s funny how I’m...

Avocado Crab Cake Sliders

I have a huge folder of recipes from blogs that I’d like to try on my laptop (and now also a growing gallery on pinterest!), and pretzel rolls have been on my list forever. A soft sandwich roll that tastes like a pretzel – mmmmm, what’s not to love? I imagine they’d...

Bacon Burgers with Roasted Garlic Cherry Glaze and Gorgonzola Cheese

We're back from New Zealand! It was an absolutely amazing trip, and I can't wait recap all the highlights and share a few recipes inspired by our journey! I've gotten into the habit of keeping a detailed journal with notes about all our activities and meals whenever...

Chicken Cordon Bleu Burgers

It’s always fun to update a retro recipe. I can’t actually remember the last time I had chicken cordon bleu, which you probably know is a boneless chicken breast rolled around ham or prosciutto and Swiss or bleu cheese and then coated in bread crumbs. But, I was...

Adobo Ranch Beef Wraps

This East coast heat wave has led me to eat cereal or ice cream for dinner a few more times than I’d like to admit! I’ve also been craving cool crisp salads more often than usual and thought this was the perfect time to share this tasty wrap that I made a few weeks...

Chicken Tikka Masala Naanwiches

Remember when I mentioned I was reviewing a product for CSN Stores? Well, I ended up getting a gift card and look at all the loot I scored! The two 9-inch cake pans have been on my list for awhile now because I previously only had two 8-inch pans and one 9-inch pan,...

Blackened Tilapia Sandwiches with Avocado Spread and Crispy Plantains

I used to always immediately think of McDonald’s when anyone mentioned fish sandwiches. I’ve actually never had a Filet-O-Fish, but they were my brother’s favorite when we were lucky enough to stop by the Golden Arches growing up, and I have fond memories of him...

Salmon Sandwiches with Avocado, Bacon, and Tomato

Why is it that I can remember every single morsel of food from a great restaurant that I visited 5-10 years ago, but can’t for the life of me remember to bring my wallet/cell phone/lunch/book to work? We have a wonderful bread store right across the street from us,...