Hops & Ham is the go-to sandwich for almost every lime during the holiday season but today I’ll show you how easy it is to make something extra special that could really impress your guest at the next house lime… pulled pork sandwiches.
First off we need to get our pork shoulder ready for the oven so we’re making a pretty basic dry rub.
Ingredients
- 1 1/2 tbsp Garlic Powder
- 1 1/2 tbsp Paprika
- 1 1/2 tbsp Salt
- 1 1/2 tbsp Black Pepper
- 3 tbsp Brown Sugar
Combine and set aside.
Next up. we’ll be making our very own garlic paste to add extra seasoning to the meat. Basically you need a lot of garlic, I used 3 heads here which worked out to be about 30 cloves.
Seasoning & Cooking Method
- Add a bit of salt to your cloves in the mortar and pestle for abrasion and pound garlic until it becomes a chunky garlic paste.
- Take a knife and cut around the flesh close to the bone on the shoulder making a pocket, then stuff the pocket with the garlic paste.
- Cut another pocket right beneath the skin, stuff with more garlic paste.
- Massage the dry rub into the pork shoulder.
- Place uncovered in a preheated oven at 400 degrees for 45 minutes to one hour.
- After one hour , cover it down and turn down the temperature to 300 degrees allow to cook for 2 more hours.
- Remove from the oven and allow it to rest for 30 minutes. Deglaze with ¾ cups of water.
- Use two forks to shred
You can serve this with hops and a slaw, its great with a sorrel pepper jelly or sorrel reduction as well. For this recipe I’m serving it up on some wheat and oat ciabatta bread with a spicy mayo dressing. Bring this out for your guests at your old years lime and be prepared to be showered with compliments. You’re welcome 🙂
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