Ingredients
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3 tablespoons dry barbecue rub, or more as needed
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1 (3 1/2) pound bone-in pork shoulder blade roast
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½ teaspoon liquid smoke flavoring, divided
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1 cup water, divided
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1 1/2 cups barbecue sauce, or as needed, divided
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salt and freshly ground black pepper to taste
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12 soft white hamburger buns
Directions
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Preheat the oven to 210 degrees F (100 degrees C).
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Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
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Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
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Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.
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Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.
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Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.
Nutrition Facts (per serving)
| 344 | Calories |
| 15g | Fat |
| 34g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 344 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 26% |
| Cholesterol 52mg | 17% |
| Sodium 1332mg | 58% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 5% |
| Total Sugars 8g | |
| Protein 17g | 34% |
| Vitamin C 1mg | 1% |
| Calcium 92mg | 7% |
| Iron 2mg | 13% |
| Potassium 332mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
