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Ingredientes
- 2 Tbsp. paprika
- 2 Tbsp. packed brown sugar
- 1 Tbsp. chili pwdr
- 1 Tbsp. grnd cumin
- 1 Tbsp. dry thyme
- 1 tsp salt
- 1 tsp pepper
- 1 x 3 pound boneless pork, shoulder, butt, roast
- 1 Tbsp. extra virgin olive oil
- 8 x crusty roll, halved Barbecue Sauce
- 1 x 455 ml bottle hickory barbecue sauce
- 1/4 c. packed brown sugar
- 1/4 c. cider vinegar
- 1/2 tsp warm pepper sauce
Direcciones
- Preheat oven to 325 F (160 C).
- Combine paprika, brown sugar, chili pwdr, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mix over pork; transfer to bowl or possibly resealable plastic bag. Cover and chill for at least 4 hrs or possibly for up to 24 hrs.
- In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hrs or possibly till meat thermometer inserted in centre registers 160 F (70 C). Transfer pork to cutting board; tent with foil and let stand for 20 min to let cold. Using 2 forks or possibly hands, pull pork into shreds and place in bowl.
- Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
- Barbecue Sauce:Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and warm pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 360 | |
| Calories from Fat 99 | 28% |
| Total Fat 11.04g | 14% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1040mg | 43% |
| Potassium 781mg | 22% |
| Total Carbs 34.16g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 25.97g | 17% |
| Protein 29.5g | 47% |
