Pulled Pork Sandwiches

Source

Recipe from: Tastemade
1 pork roast
1 cup apple juice
1 cup vegetable broth (double concentrated)
4 tablespoons barbecue sauce
7 tablespoons mustard
3 1/2 tablespoon spice mixture of choice
Whisk together the apple juice, vegetable broth and barbecue sauce. Use a syringe to inject the liquid into the roast. Coat the roast with mustard, then cover it with the spice mixture. Wrap with plastic wrap and place in refrigerator for 10 hours.
Place pork in a deep baking dish, reserving the extra marinade. Bake in oven for 12 hours at 190°F, basting regularly with the marinade. Once meat is tender, remove from the oven and use 2 forks to shred it. **NOTE** If you’re oven doesn’t go below 200, then cook it at 200. Pork butts tend to be forgiving.
Serve on a sandwich with marinade, barbecue sauce and a little mustard.
**RUB NOTE** They don’t specify their spice rub here, so I’ll share a basic one that I use that works well with pork.
1 tbs smoked paprika (if you can find it, otherwise leave it out, no worries)
1 tbs ground black pepper
1 tbs garlic powder
1 tbs onion powder
1 tbs dried oregano
1/2 tbs ground coriander
1/2 tbs ground ginger
1 tsp cayenne
2 tbs kosher salt
Mix it all together and rub on your roast. If you want to add some sweetness, add 1/4 of brown sugar to this rub.
**SAUCE NOTE** They also don’t specify their sauce here, which I assume means you can use whatever type of barbecue sauce you prefer. That said, here’s a basic one that works with pork that is easy to make.
3/4 cup cider vinegar
1/2 cup mustard
1/3 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, grated
1 teaspoon kosher salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Pan drippings from the pork
Combine well and simmer on low heat for 10 minutes and you’re good to go. If you have any handy, try swapping some apple butter in for the brown sugar–works really well with the pork.