I mean, you don't have to eat these as sandwiches, but if you do, make sure you are serving them with good pickles and coleslaw. Yes, I am just describing the picture.
Inspiration: The Spruce Eats
Ingredients
BBQ Sauce:
1 cup chopped sweet onion
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 tbsp olive oil
1 (32-oz.) bottle of ketchup
1 cup firmly packed dark brown sugar
1 cup apple cider vinegar
½ cup apple juice
½ cup honey
1 tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp celery seeds
1 tsp dried crushed red pepper
Pulled Pork:
4 pounds pork butt (Boston butt or pork shoulder, boneless)
1 tsp Kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried leaf thyme
Preparation
Gather the ingredients. Preheat the oven to 450 F.
Remove the netting from the pork and trim off some of the fat if needed from the pork.
Combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme and mix well. Rub all over the pork.
Heat a heavy skillet over high heat and sear the roast for a few minutes. Repeat, searing the pork butt on all sides. If using a cast iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
Cover with foil. Put the roast in the oven, reduce the temperature to 325 F, and roast for 3 hours.
Sauté onion, minced garlic, and jalapeño pepper in hot olive oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Stir in ketchup, dark brown sugar, vinegar, apple juice, honey, Worcestershire sauce, kosher salt, freshly ground black pepper, celery seeds, and dried crushed red pepper. Bring to a boil, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, 30 minutes.
Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender. Let cool for a few minutes before shredding using two forks. Toss with barbecue sauce and serve.
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