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Pulled Pork Sandwiches

Pulled Pork Sandwiches Recipe

Author: Mustard Seed Market
Prep time:
Cook time:
Total time:
Serves: 10
  • 1 lean pork shoulder roast (bone in) (5 to 6 lbs.)
  • 10 large soft rolls
  • Rub:
  • 3 Tablespoons chili powder
  • 2 Tablespoons paprika
  • 1 Tablespoon dried oregano
  • 1 Tablespoon ground cumin
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
  • 1 teaspoon ground white pepper
  • Sauce:
  • 1 Tablespoon vegetable oil
  • ½ cup finely chopped onion
  • 1 bottle (12 oz.) chili sauce
  • 1 ¼ cups white vinegar
  • 2/3 cup brown sugar
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons Tabasco sauce
  • 1 teaspoon salt
  1. For the rub, combine all dry rub ingredients in a large resealable plastic storage bag.
  2. Trim skin and excess fat from pork roast, leaving a 1/8-inch-thick layer of fat. Place meat in the same resealable plastic storage bag. Seal bag and toss so rub coats the meat. Marinate in the refrigerator overnight.
  3. For the barbecue sauce, heat oil in saucepan, add onions and cook until softened. Add chili sauce, white vinegar, brown sugar, Worcestershire sauce, Tabasco sauce and salt; bring to a boil. Reduce heat and simmer 30 minutes or until slightly thickened. (Makes 2 cups.)
  4. Heat oven to 325ºF. Arrange roast in a pan; pour sauce over top. Tightly cover pan with foil. Bake 3 ½ to 4 hours or until tender enough to pull away from the bone.
  5. Transfer roast to cutting board. With fork, pull meat off bone in large shreds. Discard bone and return pork to pan; add barbecue sauce and stir until combined. Bake, uncovered, 25 minutes more. Serve on rolls.