Pulled Pork BBQ Sandwiches
This pulled pork is cooked all night. It is super tender, shreds easily and has delicious sweet and spicy flavor!
Ingredients
- 25-28 lbs pork butt roast (bone-in)
- 2 2L bottles of root beer (not diet!)
- 3 onions, chopped
- 2-4 canned chipotle peppers (not 2-4 cans, 2-4 peppers from a can)
- 2 T salt
- 80 oz BBQ sauce (we use the Sweet Baby Ray 2-pk from Sam's)
- 100 hamburger buns (they come in pkgs of 16, so you'll have 112, which is great for accommodating the big eaters or save extras for another use)
- 64 oz dill pickle chips
Instructions
- Begin preparation the evening before you plan to serve this for lunch.
- Preheat oven to 250℉.
- Place pork roasts into 2-3 full steam pans. Pour root beer over the roasts. Place onions and peppers in the pans and sprinkle about 2T of salt over the top.
- Cover the pans tightly with foil and place in the oven for at least 15 hours.
- Check the roast after about 15 hours to see if it will shred easily. If not, continue to cook until it will shred. If your time is getting close, cut the roast into smaller pieces to finish cooking faster.
- Remove pork from oven and increase temperature to 400℉. Shred pork roasts with 2 forks removing bones and any large clumps of fat or gristle. Spread shredded meat onto trays, drizzle with some of the cooking liquid and bake until the edges are beginning to crisp.
- Serve one scoop of pork onto a bun, top with BBQ sauce and pickles.
Notes
This is a delicious and easy lunch to prepare. If you have any tortillas left over some campers may like to use those instead of a bun. Save extra buns to use in French Toast Casserole at the end of the week — delicious way to use up any leftover bread, or use them in the picky eaters station for ham sandwiches!
