Open-Faced Pulled Pork Sandwich

YIELD: 12 Portions

Ingredients: Imperial Metric
1 Pork Roast (shoulder or butt roast) 5-7 lbs 2.7 kg
Saucemaker Baja Chipotle Sauce 3 cups 750 mL
Cuban buns, cut in half 12 12
Dry Rub:
Paprika 3 Tbsp 45 mL
Garlic powder 1 Tbsp 15 mL
Brown sugar 1 Tbsp 15 mL
Dry mustard powder 1 Tbsp 15 mL
Coarse sea salt 3 Tbsp 45 mL


  1. Coat the pork with the spice and rub well. Cover and marinate refrigerator form 1 to 2 hours.
  2. Preheat the oven to 300F degrees (150C degrees). Place the pork in a roasting pan and roast for about 6 hours. Instant read thermometer should register 170F degrees (75C degrees).
  3. When pork is done, allow it to rest for at least 10-15 minutes. Using two forks, "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over it. Make sure it is all coated. Spoon pulled pork mixture on bottom half

TIP: The pulled pork can be made ahead of time and kept in the fridgefor up to a week.