Pulled Pork BBQ Sandwiches
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons Kosher or sea salt
- Rolls of your choice, such as Kaiser or any hamburger type roll
- Cole slaw (optional, it’s a good side to go with the sandwich)
- Pickle spears (optional, but it’s foolish not to have them for serving with the sandwich)
- Mix the paprika, garlic powder, brown sugar, dry mustard, and salt in a small bowl. Combine well, this will be your rub that you use to marinade the pork.
- Rub the entire pork with the dry rub. Cover with plastic wrap and then put in the refrigerator overnight. The next morning you will be ready to cook. It can take 6 – 7 hours for the pork to be done, so you will want to start it early enough in the day.
Directions (Cooking and Serving)
- Preheat oven to 300.
- Put the roast in a roasting pan and put in oven for at least 6 hours.
- The internal temperature of the pork should be 170 degrees, but basically you will know when it’s done when it falls apart.
- Remove pork from oven and place on platter, let stand for 10 minutes.
- In a large sauce pan, pour some Ghost of Carolina BBQ sauce into the bottom (just to coat) and put burner on simmer.
- Using 2 forks, pull the pork apart into shreds. As you shred it, add it to the large sauce pan.
- Once all of the pork is shredded and in the large sauce pan, add additional Ghost of Carolina BBQ sauce to coat all of the meat.
- Keep BBQ pork warm on simmer until serving, stirring occasionally so it doesn’t stick or burn.
- Serve on rolls of your choice along with some extra Ghost of Carolina BBQ for those that like more. Slaw on the side is a nice touch and no one ever complained about getting a pickle spear with a sandwich so chuck one of those on the plate too.