About Pork Shoulder Roast
The recipe below uses budget-friendly pork shoulder roast, also known as pork butt roast. It is cut from the top portion of the front shoulder of the pig. Pork shoulder roasts have higher fat content then leaner cuts of pork, such as the loin. That fat enhances the flavour of the meat, which becomes quite succulent when slowly cooked, whether on a barbecue pit, or in this case, the oven.

Oven-braised Pulled Pork Bunwiches

Serve these hearty sandwiches with pickles, sliced onion, coleslaw and cold beer.
Preparation time: 25 minutes    
Cooking time: 3 hours 10 minutes  
Makes: 8 bunwiches  
1 cup (250 mL) regular barbecue sauce
1 cup (250 mL) chicken stock
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) apple cider vinegar
3 lb. (1 1.5 kg) boneless pork shoulder (butt) roast
1 Tbsp (15 mL) paprika
1 Tbsp. (15 mL) chili powder
1 Tbsp. (15 mL) ground cumin
1 tsp. (5 mL) salt
2 Tbsp. (30 mL) olive oil
8 hamburger buns
Preheat the oven to 325˚F (160˚C). Combine the barbecue sauce, stock, brown sugar and vinegar and in a medium bowl, then set aside. In a small bowl, mix together the paprika, chili powder, cumin and salt. Rub the mixture on to the meat.
Heat the oil in an ovenproof pot or Dutch oven over medium high heat. Add the pork and sear on all sides. Drain away excess fat, then pour in barbecue sauce mixture and bring to a simmer. Cover and cook in the oven 3 hours, turning occasionally, or until falling apart tender. Remove the pork from the sauce and cool until safe enough to handle.
Remove fat from the surface of the sauce, and bring to a simmer on the stove. Pull the pork into shreds with a fork or with fingers and place in a large bowl. Pour in the sauce and mix to coat the meat. Serve the pork on warmed hamburger buns.