Pork Roast

Ingredients Weight Measure
Pork roast, preferably shoulder or Boston butt 5-7 lbs.
Hamburger buns 12 ea.

Dry Rub

Ingredients Weight Measure
Paprika 3 Tbsp.
Garlic powder 1 Tbsp.
Brown sugar 1 Tbsp.
Dry mustard 1 Tbsp.
Coarse sea salt 3 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup

Cider-TABASCO® Barbecue Sauce

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Yellow or brown mustard 1 cup
Ketchup 1/2 cup
Brown sugar, packed 1/2 cup
Cloves, smashed 2 ea.
Kosher salt 1 tsp.
Cayenne 1/2 tsp.
Pan drippings from the pork
Beef stock 1 cup


  1. Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.
  2. Rub the TABASCO® Green Jalapeño Pepper Sauce over the pork and than follow with all the spice blend all over the pork.
  3. Cover and refrigerate for at least 1 hour, or up to overnight.
  4. Preheat the oven to 300° F.
  5. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170° F, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the barbecue sauce.
  6. Combine the TABASCO® Green Jalapeño Pepper Sauce, mustard, ketchup, brown sugar, garlic, salt, cayenne, and beef stock in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  7. Take it off the heat and let it sit until you're ready for it.
  8. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.
  9. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  10. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using one to steady the meat, use the other to "pull" shreds of meat off the roast.
  11. Put the shredded pork in a bowl and pour half of the sauce over.
  12. Stir it well so that the pork is coated with the sauce.
  13. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw.
  14. Serve remaining sauce on the side.

Yield: 12