Pulled Pork Sandwiches

4-1/2  lb.		boneless pork butt
2  tablespoons		kosher salt
1/2  tablespoon		freshly ground black pepper
3/4  cup		light brown sugar
1/8  cup		paprika
1  teaspoon		to 3 sprigs thyme, leaves only
2		cloves garlics
1/8  cup		red wine vinegar
1/2  tablespoon		Scant cayenne
1-1/2  tablespoons		extra-virgin olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Pulled Pork Sandwiches ingredients. The serving size for any ingredient in Pulled Pork Sandwiches may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.


Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.


Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.