BBQ Pork Sandwiches
Ingredients
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4 teaspoons smoked paprika
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2 teaspoons black pepper
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2 teaspoons dark brown sugar
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1 teaspoon salt
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½ teaspoon celery salt
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½ teaspoon ground cumin
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½ teaspoon dry mustard
Tools
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tongs
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whisk
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measuring spoons
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large bowl
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spatula
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small bowl
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liquid measuring cup
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2 forks
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covered casserole dish
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June Oven
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Preferences
Start the spice rub
Combine the paprika and pepper in a small bowl.
4 teaspoons smoked paprika
2 teaspoons black pepper
small bowl
measuring spoons
Add spices to the rub
Add the brown sugar, salt and celery salt.
2 teaspoons dark brown sugar
1 teaspoon salt
½ teaspoon celery salt
Finish the spice rub
Add the cumin and mustard. Whisk to combine.
whisk
½ teaspoon ground cumin
½ teaspoon dry mustard
Add the onion
Arrange the onion slices in an even layer in the bottom of a casserole dish or dutch oven.
1 yellow onion
covered casserole dish
Add the garlic
Scatter the garlic slices over the onions.
2 garlic cloves
Add the chicken broth
Add the chicken broth..
1 cup chicken broth
liquid measuring cup
Put the pork in the dish
Place the pork shoulder on top of the onion and garlic slices.
3 pounds boneless, skinless pork shoulder
Season the pork
Massage the spice rub into the pork, ensuring the shoulder is completely coated on all sides. Use all of the rub.
BBQ spice rub
Cover the dish
Cover the dish or pot with the lid. Select cooking preferences using the button below.
Slow cook the pork
Place the covered dish or pot on the bottom shelf of the June Oven. Slow cook the pork for 4 hours on High or 6 hours on Low, until a fork penetrates the meat with almost no resistance. June will notify you when the pork is ready.
Pull the pork
Transfer the pork shoulder to a dish. Shred the meat with two forks. Discard any large chunks of fat.
large bowl
2 forks
Add the barbecue sauce
Pour the barbecue sauce over the meat and stir to combine.
1 cup barbecue sauce
spatula
Assemble the sandwiches and serve
Serve the pork on hamburger buns or slider buns.
12 slider buns
tongs
