The BEST BBQ Pulled Pork Sandwich I’ve Ever Had!

Ingredients:

3-5 lb pork Boston butt or shoulder

1/2-3/4 c seasoned salt, see recipe below

2 c Peach and serrano BBQ sauce, reserving some to top on finished slider

2 c each chicken and beef stock

2 tbsp oil

1 orange, sliced into 6 slices

6 Slider rolls

3 oz Goat cheese

Pickle slices, 2 or 3 per sandwich

***Seasoned salt recipe

1 c fine grain sea salt

2 tbsp each onion and garlic powder

3 tbsp each chili powder and paprika

1 tsp coriander

1/2  tsp toasted cumin

2 tsp black pepper

1/2 tsp dried thyme leaves, crushed

1/4 tsp cayenne pepper

1/4 tsp ground turmeric

1/2 tsp dried marjoram, crushed

Tools needed:

Cutting board

Sharp knife

Large saute pan with lid

Tongs

Glass baking dish

Plastic wrap

How to make it:

Rub pork with pork seasoned salt on every side, place pork in baking dish. Cover with plastic wrap and place in refrigerator overnight (8 hours minimum) for best flavor.

Next day:

Preheat oven to 300 degrees f

Remove from refrigerator, let come up to room temperature. Heat up saute pan on medium high until smoking. Add oil and sear all sides of the pork. Deglaze pan with stock. Top pork with 2 orange slices and place remaining slices in the stock. Bring liquid up to a boil, turn off the heat. Cover and bake for 6 hours. It will be super tender and pull apart very easily. Pour out half the braising liquid, reserving it for soups and stews if desired. allow to cool enough so you can shred it with your hands. Remove orange slices, pour in the bbq sauce and gently mix the sauce in with the pork pulling it apart as you go coating the pork entirely with the bbq sauce.

Serve on lightly toasted potato slider buns or you can go with full sized buns. Top with crumbles goat cheese and more sauce if desired.

Enjoy!

Logan