Pulled Pork Sandwiches For a Crowd
For the Rub
6 garlic cloves
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons of black pepper
1 tablespoon coarse salt
1 tablespoon olive oil
1) Squeeze the garlic cloves through a garlic press into a cup with olive oil.
2) Add the rest of the ingredients and stir.
For the Pulled Pork
8 - 10 pound bone-in pork shoulder
1) Place the pork shoulder in a deep roaster. Note: I doubled the rub recipe and bought 3 pork shoulders. I would have tripled the rub recipe but I didn't have enough garlic in the house.
2) Spread the herb paste evenly over the top of the roast. Note: this can be done up to three days in advance, and the pork can be kept in plastic wrap in the refrigerator.
3) Cover with foil and cook low and slow so the collagen brakes down slowly. This is the secret to fork-tender pork shoulder. I baked the pork for a total of 4 hours and 20 minutes at 300 degrees. I removed the foil after three hours, and cooked uncovered for the remaining time. Note: next time I try this I'm going to cook lower and slower because there were some parts of the pork shoulder that didn't fall apart and really needed to be "pulled" apart.
4) Let the shoulder rest on a cutting board for 15 minutes and then start pulling the pork with a fork. You can dig in with your hands when the pork is cool enough. Throw away the fatty portions.
5) When cooking for a crowd I fill a slow cooker with the pulled pork and ladle about two cups of the roasting juice over the pork. At first I kept the slow cooker on low and eventually turned it down to warm.
6) Pile pork on a bun.
7) Drizzle barbecue sauce over the pork.
8) Pile coleslaw on top of the pork.
9) Pulled pork sandwiches go great with Mom's potato salad.
10) Enjoy the compliments and the fireworks!