The Best Recipe for Pulled Pork Sandwiches from Iowa!
Last year I went to a “girl’s weekend”, with some of the best friends I will every have from high school. We had the best time! Sorry you couldn’t make it. Of course we talked about food (ate a lot of it too), and since we were all born and raised in the great state of Iowa, we talked PORK! (We actually met in Colorado, not in Iowa). Pork was not my favorite when I was growing up but in the last few years it has been ranking right up there with any other protein. One of the “girls” (no comment, please) is also named Julie and does a great deal of cooking…for anyone and everyone. She’s a giver, what can I say. Anyway, we started talking about pulled pork sandwiches and I discovered that Julie (we will now call her “the other Julie”) at one time had four roasters full of pork butt in her garage slow cooking overnight for a graduation party! Okay, she’s got the touch for pulled pork sandwiches for sure. And I wanted her recipe! Here it is.
The Other Julie’s Pulled Pork Recipe:
5 – 7 pound Boston butt
3 Tablespoons paprika
3 Tablespoons coarse sea salt
1 Tablespoons garlic powder
1 Tablespoons brown sugar
1 Tablespoons dry mustard
- Rub liberally over entire roast.
- Put it in a large plastic bag and tie it shut. Refrigerate overnight.
- Cook at 275-300degrees for 6 to 7 hours until the shoulder bone just pulls out without resistance.
- Let it cool a little, then dig in and shred! Just don’t let it get too cool, it’s harder to shred then.
- De-fat the pan juices and pour some over the meat to keep it moist.
Serve it with a creamy Cole slaw on a burger bun. Add a little bar-b-q sauce if you wish. Guaranteed to make you very happy!
The “girls”: “Other Julie”, Sherri, Kathy, Mary, Julie.