The Ultimate Super Bowl Sunday Pulled Pork Sandwiches

The roar of the crowd, the thrill of the game, and the comforting aroma of slow-cooked pork wafting through the air – that’s Super Bowl Sunday in my book. One year, a blizzard threatened to derail our annual gathering. I’d started the pork early that morning, and as the snow piled up, taking out the power for several hours, the only silver lining was that we’d already enjoyed our first round of pulled pork sandwiches. We huddled around candles, devoured the remaining pork straight from the bowl, and declared it the best (and most memorable) Super Bowl feast ever. This recipe is more than just a sandwich; it’s a symbol of camaraderie, deliciousness, and making the best of any situation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 9-11 hours
• Total Time: 9 hours 15 minutes – 11 hours 15 minutes
• Servings: 18
• Dietary Type: Not specified

Ingredients

• 1 (8 lb) whole picnic pork shoulder or (8 lb) pork shoulder butt
• ½ cup Dijon mustard
• 1 ½ tablespoons black pepper
• 1 ½ tablespoons garlic powder
• 1 ½ teaspoons salt (or more to taste)
• 3 tablespoons paprika
• 3 tablespoons brown sugar
• 1 cup water
• 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
• 18 kaiser rolls

Equipment Needed

• Sharp knife
• Shallow roasting pan
• Rack
• Meat thermometer
• Large bowl
• Medium saucepan

Instructions

1. With the oven rack in the lowest position, preheat the oven to 250 degrees Fahrenheit. It’s crucial to ensure the oven is properly preheated to maintain a consistent cooking temperature throughout the long cooking process.

2. Remove the rind from the pork roast. This requires a pretty sharp knife! Carefully slide the knife between the rind and the fat layer, working your way around the entire roast. Removing the rind allows the rub to penetrate the meat more effectively, resulting in a more flavorful final product.

3. In a bowl, mix together the black pepper, garlic powder, salt, paprika, and brown sugar to create the dry rub. Ensure all ingredients are evenly distributed to ensure consistent flavor across the entire pork roast.

4. Place the pork on a rack in the shallow roasting pan. The rack elevates the pork, allowing air to circulate around it, which helps in even cooking.

5. Rub the pork all over with Dijon mustard. The mustard acts as a binder for the dry rub and adds a subtle tang to the final flavor profile.

6. Pat the dry rub onto the mustard-coated pork. Ensure the entire surface of the pork is evenly covered with the rub. Press the rub firmly into the mustard to help it adhere during the roasting process.

7. Roast the pork until a meat thermometer reads 170 degrees Fahrenheit. This can take anywhere from 9 to 11 hours. The internal temperature is the most accurate way to determine doneness. Monitor the temperature regularly with a reliable meat thermometer.

8. Remove the pork from the oven and let cool for about 1 hour. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pulled pork. Don’t skip this step!

9. Reserve all pan drippings. These drippings are liquid gold and will add incredible flavor to the finished pulled pork. Strain the drippings to remove any large pieces of rendered fat or burnt bits.

10. Pull the pork into large chunks, and then shred it into a large bowl. Use two forks or specialized meat claws to shred the pork. Discard any large pieces of fat or bone.

11. In a medium saucepan, combine the reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over the shredded pork. Stir well to ensure the pork is evenly coated in the sauce.

12. The pulled pork can now be refrigerated and reheated in a covered pot over low heat later, or served immediately.

13. Serve on kaiser rolls, with hot sauce or extra barbecue sauce, if desired.

Expert Tips & Tricks

• For an even deeper flavor, consider injecting the pork shoulder with a mixture of apple juice, Worcestershire sauce, and your favorite spices before applying the rub.

• If you find the pork is browning too quickly during the roasting process, tent it loosely with aluminum foil to prevent burning.

• Don’t discard the bone! It can be used to make a flavorful stock for soups or stews.

• If you want a smokier flavor, add a teaspoon of liquid smoke to the barbecue sauce mixture.

• For extra crispy edges on your pulled pork, spread it out on a baking sheet and broil for a few minutes after it’s been sauced, being careful not to burn it.

• To make it easier to shred the pork, use heat-resistant gloves or meat claws.

Serving & Storage Suggestions

Serve the pulled pork sandwiches immediately on warm kaiser rolls. Offer a variety of toppings, such as coleslaw, pickles, sliced onions, and different types of barbecue sauce, to allow guests to customize their sandwiches.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pulled pork in freezer-safe bags or containers for up to 2-3 months. Thaw the frozen pulled pork in the refrigerator overnight before reheating.

To reheat, place the pulled pork in a saucepan with a little extra barbecue sauce or water to prevent it from drying out. Heat over low heat, stirring occasionally, until heated through. You can also reheat the pulled pork in the microwave, but be careful not to overcook it, as it can become dry.

Do not leave the cooked pork at room temperature for more than 2 hours to prevent bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	679.8 kcal	–
Calories from Fat	350 g	52%
Total Fat	38.9 g	59%
Saturated Fat	13 g	64%
Cholesterol	143.1 mg	47%
Sodium	756.2 mg	31%
Total Carbohydrate	38.9 g	12%
Dietary Fiber	2 g	8%
Sugars	7 g	28%
Protein	40.6 g	81%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Pulled Pork: Add a pinch of cayenne pepper or a dash of hot sauce to the dry rub for a spicy kick.

• Hawaiian Pulled Pork: Substitute pineapple juice for the water and add a few chunks of pineapple to the saucepan while simmering for a tropical twist.

• Vinegar-Based Pulled Pork: Use a vinegar-based barbecue sauce instead of a sweet one for a tangier flavor.

• Coleslaw Topping: Top your pulled pork sandwiches with homemade or store-bought coleslaw for added texture and flavor.

• Different Buns: Experiment with different types of buns, such as brioche buns or pretzel rolls, for a unique twist.

• Pulled Pork Sliders: Use smaller slider buns for a fun and easy appetizer.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder is ideal due to its marbling and fat content, you can use a pork loin roast in a pinch. Just be aware that it might be a bit drier, so consider adding more sauce.

Q: How can I speed up the cooking process?
A: While slow cooking is key to tender pork, you can use a pressure cooker or Instant Pot to significantly reduce the cooking time. Follow your appliance’s instructions for cooking pork shoulder.

Q: Can I make this ahead of time?
A: Absolutely! In fact, making the pulled pork a day or two in advance allows the flavors to meld even more. Simply reheat it gently before serving.

Q: What if I don’t have a roasting rack?
A: If you don’t have a roasting rack, you can improvise by using thick slices of onion or carrots to elevate the pork in the roasting pan.

Q: How do I know when the pork is fully cooked?
A: The most reliable way is to use a meat thermometer. The pork is done when it reaches an internal temperature of 170 degrees Fahrenheit and is easily shredded with a fork.

Final Thoughts

So, there you have it – the ultimate recipe for Super Bowl Sunday Pulled Pork Sandwiches! It’s a dish that’s sure to please a crowd, and it’s perfect for making memories with family and friends. Don’t be intimidated by the long cooking time; the process is mostly hands-off, and the results are well worth the wait. Gather your ingredients, fire up your oven, and get ready to experience pulled pork perfection. I encourage you to try this recipe and share your feedback! Pair it with your favorite sides like coleslaw, potato salad, or corn on the cob, and wash it all down with a cold beer or a refreshing soda. Enjoy the game, and enjoy the food!