Pulled pork sandwich with American barbecue sauce BBQ Pulled Pork Sandwich Soft and juicy cast iron oven version

Release time：2024-09-19

Bought chunks of Pork Butt, fat and thin, perfect for a pulled pork sandwich. The method is very simple, just rub the spices dry rub, saute the surface in a cast iron pan to lock in the juices, and then put the whole pan directly into the oven for a long time at a low temperature.

Pulled pork sandwich with American barbecue sauce BBQ Pulled Pork Sandwich Soft and juicy cast iron oven version

Bought chunks of Pork Butt, fat and thin, perfect for a pulled pork sandwich. The method is very simple, just rub the spices dry rub, saute the surface in a cast iron pan to lock in the juices, and then put the whole pan directly into the oven for a long time at a low temperature.

Eat it with slices of bread cheese, a drizzle of barbecue sauce, and a refreshing coleslaw.

Because it is a little time-consuming, you can make more at a time, refrigerated or frozen storage can be.

Ingredients: Serves 6-8
Preparation time: 10-15 minutes
Oven time: 3 hours

Pulled pork sandwich with American barbecue sauce Method of...

Thaw a large piece of pork shoulder 4 hours in cold water at room temperature.

Cut large pieces when thawed.I'm going to add 1.5 tablespoons of salt to each side of each piece of meat,and then wrap it in plastic wrap and leave it in the fridge to marinate overnight to give it more flavour and make it more tender and succulent. Skip this step if you don't have time and go straight to the next step of mixing the salt and spices.

Prepare all the dried spices dry rub and mix well.
3 tablespoons brown sugar, 1 teaspoon red paprika, 1 teaspoon black pepper,1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons cumin, 1 teaspoon cumin Fennel, 1 teaspoon ground cinnamon, 1 teaspoon smoked paprika Paparika.

Wear disposable gloves and spread the spices evenly over each piece of meat.
Give the meat a spa.

Preheat the oven to 325F/160C.
Heat a ladle of oil in a cast-iron pan over a medium heat of 6 minutes and sear each piece of meat on each side to lock in the juices.You can fry the fat side first to force out the fat. It smells delicious when it's fried. Remember to pay attention to the heat, because there is sugar in the spices,too much heat can easily fry.Because of the large quantity, I fried it in two batches, about 6-8 minutes in total.
This step is a bit time-consuming and can be omitted if you don't have time.

The surface of the fried meat is all put in the cast iron pot, pour a bottle of beer, can not only go fishy, but also make the meat tender and juicy. Cover the pot, put the whole pot in the oven and bake for 3 hours, turning once in the middle.

After three hours the meat is very tender.

Tear apart with a fork.

Cut the bread, grab a slice of cheddar cheese, bake it for a minute, add the pulled pork, drizzle a little barbecue sauce, and it's actually quite tasty. Serve with cole slaw and beer, or pickle with cucumber pickles. Go!

Too big everything two oh haha ~~😄
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