Harvest BBQ Pulled Pork Sandwiches

HARVEST BBQ PULLED PORK SANDWICHES

2 tablespoons brown sugar

1 tablespoon smoked paprika

1½ teaspoons salt1

½ teaspoons cayenne pepper

1 teaspoon garlic powder

1 teaspoon mustard powder

1 (4- to 5-pound) boneless pork butt roast

1 can (14.5 ounces) beef broth

½ cup coffee

1½ tablespoons Worcestershire sauce

1 bottle (16 ounces) barbecue sauce

Kaiser rolls

Additional barbecue sauce for serving

Preheat oven to 325 degrees F. In a small bowl, combine brown sugar, paprika, salt, cayenne, garlic powder and mustard powder. Rub the spice mixture all over pork roast.

Pour the broth, coffee and Worcestershire into a large Dutch oven. Place the pork roast in the pot, cover the pot with foil and then the lid. Braise the pork until it’s forktender and shreds easily, about 4 hours; baste with the braising juices about every hour.

Remove the lid and foil and let the roast stand until it’s cool enough to handle. Shred pork and toss with barbecue sauce. Serve pork on Kaiser rolls with additional sauce on the side.

430 Calories, 9g Total Fat, 95mg Cholesterol, 1,200mg Sodium, 46g Carbohydrate, 2g Fiber, 38g Protein

Source: Julie Kenney

Serves 12