Thursday, February 21, 2013

Open Faced Pork Sandwich

My husband cooked a 9.89 pound Pork Shoulder Boston Roast we found for $1.49 per pound at the grocery store. He put it in his cast iron Paul Dean pan seasoned the top with Accent, salt, pepper, garlic powder, and salt free seasoning. Put the lid on the pot and cooked it for 4 hours at 325 degrees. It fell apart when I tried to take it out of the pan.
Next he took a pint jar and put two tablespoons flour in the jar, with two ice cubes and filled the jar half full of water. (The "half full" jar has nothing to do with psychology, but he did major in psychology in college.) Shake the jar to blend the flour and water. Pour the pan drippings out of the roasting pan into a skillet and add the flour mixture from the jar...stir until it comes to a boil. This is the BEST Gravy!
Next I put a piece of bread on my plate and
then put some of the shredded pork on top of the bread.
Spoon the pork dripping gravy over the top of the meat.
Open Faced Pork Sandwich
This pork roast can be used to make barbeque sandwiches and a variety of other dishes.  With the price per pound being so inexpensive, you can cook it and freeze individual servings to have later or when ever you want some of the other white meat.




  1. Love it! I just took my daughter some "pulled pork" that I had cooked like this and frozen in small containers. She said it was really yummy!

  2. I love pulled pork sandwiches! We drown ours in BBQ sauce!

  3. Your open-faced pork sandwich looks delicious! Thanks for using Accent. Here's a link to a coupon you and your readers can use: