Southern Pulled-Pork Sandwiches

Dairy Free
Health score
36%
Southern Pulled-Pork Sandwiches
160 min.
8
422kcal

Suggestions

Looking for a hearty and flavorful meal that's sure to satisfy any appetite? Look no further than these delicious Southern Pulled-Pork Sandwiches! This mouth-watering recipe is not only dairy-free but also serves up a generous 8 portions, making it perfect for a crowd-pleasing lunch or dinner. With a prep and cook time of around 160 minutes, your family can enjoy a home-cooked, restaurant-quality meal without spending all day in the kitchen.

Each sandwich boasts a generous 422 calories, ensuring you're feeding both taste buds and tummies. This recipe features the succulent and tender boneless pork shoulder, also known as Boston butt, which is seasoned to perfection with a homemade spice mix. The combination of light-brown sugar, cayenne pepper, salt, and pepper creates a savory, slightly spicy crust that melds with the pork's natural juices as it cooks.

To complement the pork's rich flavors, a tangy cider vinegar and garlic mixture is poured over the meat, infusing it with a zesty aroma and taste. After baking in the oven for 2 to 2.5 hours, the pork becomes so tender it practically falls apart, making it easy to shred and serve on soft sandwich rolls.

Whether you're hosting a casual get-together or looking to impress your dinner guests, these Southern Pulled-Pork Sandwiches are sure to be a hit. And don't forget to add your favorite barbecue sauce for an extra layer of flavor that will take these sandwiches to the next level. So why wait? Gather your ingredients, preheat the oven, and get ready to indulge in a true taste of the South!

Ingredients

  • 0.3 cup brown sugar packed
  • 0.5 teaspoon ground pepper 
  • serving coarse mustard 
  • pounds pork shoulder boneless cut into 4 equal pieces (Boston butt)
  • 1.5 cups apple cider vinegar 
  •  garlic clove minced
  •  sandwich rolls split soft

Equipment

  • bowl
  • frying pan
  • oven
  • pot
  • dutch oven

Directions

  1. Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
  2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
  3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack.
  4. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
  5. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat.
  6. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Nutrition Facts

Calories422kcal
Protein43.88%
Fat18.53%
Carbs37.59%

Properties

Glycemic Index
16.75
Glycemic Load
0.32
Inflammation Score
-5
Nutrition Score
27.840000023013%

Flavonoids

Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:421.58kcal
21.08%
Fat:8.28g
12.75%
Saturated Fat:2.18g
13.62%
Carbohydrates:37.8g
12.6%
Net Carbohydrates:36.4g
13.24%
Sugar:7.89g
8.77%
Cholesterol:102.06mg
34.02%
Sodium:413.27mg
17.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:44.13g
88.26%
Selenium:66.74µg
95.34%
Vitamin B3:18.78mg
93.91%
Vitamin B1:1.37mg
91.61%
Vitamin B6:1.27mg
63.65%
Vitamin B2:0.99mg
57.98%
Phosphorus:453.72mg
45.37%
Zinc:3.9mg
25.98%
Vitamin B12:1.48µg
24.66%
Manganese:0.43mg
21.61%
Potassium:755.85mg
21.6%
Iron:3.57mg
19.82%
Vitamin B5:1.92mg
19.24%
Magnesium:63.34mg
15.83%
Folate:54.44µg
13.61%
Copper:0.23mg
11.72%
Calcium:78.19mg
7.82%
Fiber:1.4g
5.61%
Vitamin E:0.42mg
2.77%
Vitamin A:52.59IU
1.05%