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pulled pork sandwiches

  • Author: Kate Heap
  • Yield: 8-10 people 1x


  • 78 lb. bone-in shank or butt ham
  • 1 (10 oz.) bottle yellow mustard
  • 1 lb. (2 1/4 cups) brown sugar


  1. place ham in a tall stock pot and cover with water. bring to a boil. reduce to low and simmer for 8 hours. remove ham from water. shred meat, removing any bones and fat. place shredded meat in a crock pot. in a separate bowl, combine mustard and brown sugar; pour over shredded ham and mix well, making sure that all the ham gets covered. cover and refrigerate overnight.
  2. reheat in the oven at 300 degrees for 2 hours prior to eating (if choosing this method do not place ham in a crock pot, rather, use an oven-safe dish), or place in a crock pot and cook on high for 2 hours. serve on yummy dinner rolls. enjoy!
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