BBQ Pulled Pork Sandwiches

For the pork:
3 tablespoon paprika (smoked if you like that flavor)
1 tablespoon garlic powder
2 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoon kosher/coarse salt
1 5-7 lb. pork butt 
Bbq sauce
Sendik’s Buttercrust Buns

For the slaw:
1 package Dole Cole Slaw
Ken’s Blue Cheese Dressing
1 pack Crumbled Blue Cheese (optional)
*While the pork is in the oven, simply mix all of the Cole Slaw ingredients together and refrigerate!


Preheat oven to 225°

Mix the dry ingredients together to create the spice rub. Pull out your pork, and pat it dry. Sprinkle on the spice and rub it all over the pork. Wearing rubber gloves will help the rub stick to your pork and not your hands! If you have any rub left, feel free to leave it to the side to sprinkle later.

Put the pork in a roasting pan, covered, and refrigerate for a few hours or overnight.

Place the pork, uncovered, into the oven. Leave the pork in the oven to cook for a few hours. It will take between 1-1.5 hours per lb. to get to the desired internal temp of 200-205 degrees. Once you get a thermometer into the thickest portion of the meat and hit 200-205 degrees, pull it out of the oven and cover with foil to rest for 30 minutes.

Next, use 2 large forks (one in each hand) and start shredding the pork. It should pull apart with little effort.
This is where you can optionally sprinkle in some leftover rub seasoning.

After you are finished shredding, add in the desired amount of bbq sauce and toss together, keeping in mind you don’t want to add too much sauce. For an added bonus, butter and toast the buns before creating your sandwich.

Top you toasted buns with pulled pork and Cole Slaw and enjoy!