Pulled Pork BBQ Sandwiches

Pulled Pork Sandwiches are a favorite go-to meal for family parties in the summer. The oven does the majority of the work, and if it's already too hot outside to keep the oven running in the house, the crockpot is a great alternative. Leftovers make awesome last minute weeknight meals, and you can change it up from sandwiches to tacos, quesadillas or even as a topping for nachos!

INGREDIENTS

• 1 8-10 Lb Bone-In Pork Shoulder, trimmed of excess fat
• 3-4 Carrots, Peeled and Cut
• Celery Tops, or 2 Stalks Celery, Cut
• 2 Medium Onions, Peeled and Cut into Quarters
• 6-8 Cloves Garlic, Peeled
• 3 Tbsp. Olive Oil for the pan to sear the pork
• 1 Quart Chicken Broth
• 28 oz. Barbeque Sauce plus extra for serving
• ¼ C. Kosher Salt
• 2-3 Tbsp. Black Pepper
• 2-3 Tbsp. Garlic Powder
• Sandwich or Hamburger Buns

INSTRUCTIONS

Step 1: Gather all of your ingredients. If desired, line a large, deep baking dish with aluminum foil. While not necessary, it does help make clean up much easier! Bring a large cast iron pan (or a wide, heavy bottomed pan) to high heat. Preheat the oven to 250℉.

Step 2: Generously season all sides of the trimmed pork shoulder, including the sides.

Step 3: Once your pan is smoking hot, add in the oil. Carefully add the pork to the pan and sear about 5 minutes, just until you get a nice crust on the outside. Using a pair of tongs or forks, flip the pork and repeat the sear on the other side. After 5 minutes, rotate the pork to sear the remaining sides and ends.

Step 4: In the meantime, evenly distribute the prepared vegetables along the bottom of the baking dish. While aluminum foil isn't necessary, it does help make clean up much easier!

Step 5: Once the pork has been fully seared, carefully lift the meat from the pan and lay it over the vegetables in the baking dish. The vegetables help not only to flavor the broth but serve to keep the meat elevated. Brush the top and sides of the pork generously with the barbeque sauce.

Step 6: Pour the chicken broth into the pan, and mix in the remaining barbeque sauce, coating the vegetables.

Step 7: Cover the top of the baking dish with aluminum foil and seal around the edges. This will keep the steam in the pan as the meat braises, helping to tenderize the meat. Cook the pork for 4 hours.

Step 8: After cooking, remove the baking dish from the oven, peeling back the foil lid. Allow the pork to rest for about 15 minutes.

Step 9: Using the meat forks (or tongs), carefully move the pork shoulder to a separate baking pan - have the pans as close together as possible, as the meat will be fall apart tender.

Step 10: Pull out and discard the bone. Using the forks, shred the meat.

Step 11: Add in 1 or 2 ladlesful of the braising liquid and mix through, adding in a little additional moisture and flavor. Mix everything together.

Step 12: Serve the pulled pork on sandwich buns, with an extra drizzle of barbeque sauce, if you prefer.

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