Pulled Pork Sandwiches


  • 2 1/2 lb pork butt
  • 4 cloves garlic, crushed
  • 2 teas cumin
  • 2 teas oregano
  • 1 teas pepper
  • 2 teas smoked salt
  • 1 medium onion, diced
  • 1 cup chicken stock
  • Whiskey Barbeque Sauce


  1. Heat oven to 325F. Place pork in a roast pan, preferably on a rack, and sprinkle with the garlic, cumin, oregano, pepper and smoked salt. Add onions and chicken stock to the pan. Cover and roast for at least 3 hours covered.
  2. Transfer the pork to a platter and shred with a fork.
  3. Remove the accumulated fat from the drippings by putting it in a glass measuring cup and spooning off the fat that rises to the top. The remaining liquid can be drizzled over the pork when served or added to a gravy or sauce.
  4. Serve with Whiskey Barbeque Sauce on a large crusty bun.



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