Tuesday, September 9, 2014

How-To: Oven Smoked Pulled Pork BBQ Sandwiches

These sandwiches were the bomb. Seriously SO good. They have a distinct flavor that I don't think we could have achieved if we hadn't cooked them alongside Mesquite wood chips. My husband and I recently experimented smoking 2 different meats, 1 on our grill, and 1 in the oven and they were both major successes. So if if you love the taste of smoked meat, but don't have a smoker - you CAN still do it at home! I will share the grilling method soon as well, but for now, read on and get to smokin' ASAP!
Print Recipe

Pork Butt Roast (mine was about 4.5lbs)
1/3 Cup Olive Oil
1 Tablespoon White Vinegar
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Seasoned Salt (I used Lowry's)
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
Sandwich Rolls (I prefer higher quality bakery type buns - but use whatever you like!)
Sliced Pickles
Yellow Onion
Your Favorite BBQ Sauce (Totally recommend the STUBBS 'Sticky Sweet' - it was amazing)
Aluminum Foil
Wood Chips (we prefer Mesquite)

Mix together your spice mixture and set half of it aside in a small bowl or sandwich baggy. 

In a large bowl mix together the other half of the spice mixture, your olive oil and the vinegar. Add the roast to the marinade and turn it in the bowl to make sure it is all coated. Cover in plastic wrap and let marinate in the fridge for at least 6 hours, overnight is best. 

30 minutes before cooking, place about 4 cups of the wood chips in a large bowl and cover with water and let soak for the entire 30 minutes. 

While your chips are soaking, pre-heat your oven to 275 degrees.

Cover the bottom of a baking pan with foil. 

Slice the onion into rounds, reserving half of it in a sandwich bag to put back in the fridge to dress the sandwiches when done. Take the other half and lay them in a even layer on the bottom of your baking pan. 

Pour just enough water in the pan to cover the bottom evenly. Place the roast in the middle of the pan directly on top of the onions. 

Take your remaining spice mixture and sprinkle desired amount evenly over the roast. 

Drain the wood chips. Cut 4 12x6 pieces of foil and evenly distribute the wood chips between them. Fold the edges up around the wood, leaving the top exposed. Place around the roast in the pan. Tightly wrap the entire pan in foil.

Place in the oven and cook for 5 hours. When it's done it should easily fall apart for you to shred by hand or with 2 forks.

I like to heat up the BBQ sauce in a small saucepan and assemble the sandwiches like so: Place a good helping of meat on the bottom bun, drizzle with BBQ sauce, then place a few onion and pickle slices and then finish with the top bun - perfection!

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