No Reviews
You must be logged in to post a review.
Hassle-Free Pulled Pork Sandwich
x
Print Options
Description
My hubby and I love pulled pork sandwiches, so I came up with this simple pulled pork recipe using pork loin instead of pork shoulder.
Such an easy, hassle-free take on pulled pork. And any leftovers can be made into other tummy pleasing meals aswell.
Ingredients
- 3 pounds Pork Loin
- 2 Tablespoons Liquid Smoke, Mesquite Or Hickory
- 1-½ Tablespoon Rock Salt OR 1 Tablespoon Sea Salt
- 8 whole Hearty Hamburger Or Sandwich Buns
- 1 whole Medium To Large Oven Bag
Preparation
Preheat oven to 250°F.
Trim some of the fat from the pork loin. Leave a layer of fat on one side of the loin. This helps to keep the pork moist and succulent while cooking.
Take a knife and puncture the meat repeatedly on all sides. Using a glove, apply liquid smoke, as much or as little as you desire, to the meat, being sure to smooth over all sides. Apply rock or sea salt by rubbing it onto all sides of the meat. Place meat in a medium to large-sized oven bag and secure for cooking.
Place in the preheated oven for 2 hours at 250°F. Increase the oven temperature to 350°F and cook for an additional 1 hour.
Remove the meat from the oven and check for doneness at the 3-hour mark. If meat is still rare in the center, then continue cooking for an additional 20-30 minutes, then check again.
Serve as a sandwich on a hearty bun with a favorite barbecue sauce drizzled on top.
Great paired with bacon and cheese fritters.
Alternative serving suggestion: accompany with white rice and macaroni salad for an island-style meal.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
jnahrstadt on 3.20.2010
spent the entire afternoon doing things away from the house and dinner was cooking the whole time! truly, this is as easy as portrayed. stab it, season it, plop it in a cooking bag, and walk away!
instead of bumping it up to 350 after 2 hours, though, i just left it at 250 for 4 hours. moist, flavorful, perfectly seasoned…and i didn’t even measure them!
this didn’t even need bbq or any other sauce. we just ate it as is and had a hard time quitting! also, mine shredded just fine. will be making this again, for sure!
Newly.Lewis on 1.24.2010
Made this for a dinner party. Meat didn’t shred as expected, more chopped. I hate oven bags, so instead used a corningware dish with foil to form a tight seal. I loved that it was as easy as a crockpot but didn’t take as long! We modified the ‘rub’ to include black pepper, garlic powder, and a little bit of chipotle. Meat was cooked through in time expected and had plenty of juices to keep from being dry.