Oven Overtime

It'd been a long time since I'd stumbled across a pulled pork sandwich up in these parts so I decided it was high time I make one! After a bit of searching around for a recipe, I settled on Florence Tyler's Oven-Roasted Pulled Pork Sandwiches on the Food Network website. I didn't bother with the whole coleslaw part as I knew my family wasn't in to it. The pork part, though, was great.

After trimming out some of the most heinous hunks of fat from a 5.25lb pork butt roast, I slapped on the dry rub and threw it into the refrigerator overnight. Ok, that was easy! The next day, it went into the oven for a 6 hours. While that baked, I prepared Moomie's Hamburger Buns from the King Arthur's Flour website. There was no way I'd put my cooking efforts onto inferior store-bought buns! As soon as the pork poppped out, I threw the buns into the oven while I shredded (pulled) the pork. The most work in this dish is really the shredding as it's a lot of meat. As for the sauce for the pork, I ended up using the recipe as a base to start with and tweaked it with multiple tastings to get the right combo of ingredients. My folks aren't into the sourness of NC style so I had to sweeten it a bit. By the time the pork was ready, the buns were done and cooled down enough to eat. They came out HUGE, about 4" which this picture shows if you look at the baking mat's measurements. Alas, the sesame seeds all fell off. Regardless, the buns are super easy to make and taste absolutely wonderful!

Putting the pulled pork on to these hamburger buns were a great idea especially over the store-bought stuff. Everyone said the meal turned out yummy! I now want to want to try more pulled pork recipes for the "perfect" taste or just use different marinating rubs for variety. The buns were great as is, and you can't beat the ease of making them! I just need to figure out how to keep those sesame seeds *on* the buns. Here is that delicious meat (crusty on the outside, moist on the inside) as I started tearing in to it: