We give you a couple options to make this pulled pork sandwich just the way you like it! Try cooking it outside on hot coals to draw in that authentic smoky taste, or toss it in the oven if you like to fill your home with the rich aromas of the meat. The best part about this recipe is that if you make too much, you can refrigerate or freeze it for future meals. I guarantee these leftovers will be just as delicious as the first time.
The first thing you’ll want to do is start sautéing your onions in a little bit of oil. Before the onions start becoming translucent, quickly place your meat inside the pan with the onion. You’ll want to continue cooking the meat until it’s brown on all sides, which helps lock in the flavorful juices. Take your pork roast out of the pan and place it in a large bowl. Add to it your Liquid smoke, molasses, brown sugar and chicken broth.
Once your oven is preheated, cook the meat at 350º for 5 hours, when the meat is easily pulled apart and its internal temperature reaches 190-195ºF. The same applies to cooking the pork roast outside on coals. Continue to check the level of the broth and feel free to add more periodically. If you’re cooking without a shallow pan, the easiest way to add more broth is to use a spray bottle. To see if the meat is complete, take two forks and pull it apart. If it starts to fall apart it is ready to shred. You can pull it with two forks, but I find it easier and quicker if I put it in my Kitchen Aid mixer on a slow speed and shred it that way. Using the mixer only takes about 5 minutes, whereas using two forks takes about 30 minutes.
Lastly, you’ll add your hot sauce and BBQ sauce to taste and enjoy!