Pulled Pork Sandwiches

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The pork turned out great, but there is something defiantly wrong with the BBQ sauce recipe. Would cook the pork this way again.

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I agree to both comments made about too much vinegar and the fact that there must be a mistake somewhere in the recipe. Im glad I caught the vinegar and cut it by half, but I found the recipe awkward to follow, and a little confusing.

All in all, this was very good eating.

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So I followed this recipe exactly as it said and I was extremely disappointed. I was left with a liquidy, bland, and chunky sauce. To fix it, I started by putting it in the food processor because it was so chunky. I then tried cooking it down for the next half hour but it still tasted bland. I added extra sugar, about 2 tbsp of dijon mustard, 1/8 tsp of liquid smoke, and 1/2 tsp of tabasco chipotle pepper sauce, 1/8 tsp tobasco pepper sauce, and about 1 tbsp of garlic powder. After much messing around I finally was able to get the flavor about right. However, it was still way to liquidy. I took out about a half cup of liquid and mixed with about a tbsp of corn starch and added that slurry back to the pot. It thickened right up, and I had a great barbecue sauce. I still don't see how you could make a good sauce by just following Bobby's recipe. It's a good base for a sauce, but that's not even close to being a finished bbq sauce. Booooo!

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The pork came out wonderful and then..... the cider sauce was a disaster. I agree with a previous writer; in that, I think there was must be an error in the recipe. I am going to have faith in Bobby and cut the cider down to 1 cup. We are going to have a do over this weekend. I'll keep ya posted.

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This was my husband's response. Waaaay too much cider vinegar in the BBQ sauce. I added extra everything else to try and balance out the flavor and texture without much luck.

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i thought it had alot of flavor and it was so good.

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This stuff is awesome.

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First, the receipe is not exactly what I saw Bobbie prepare on the segment. No mention of mustard in the sauce, and the amount of vinegar in the receipe must be wrong. I used 1/2 cup of vinegar and about 3 TBS of dry mustard and liked the result. Second, I choose to slow-cook my pork on the barbie using mesquite hardwood and briquets....it was on the grill for 4 hours and even though internal temp reached 160F, pork would not tear apart easily and it seemed a bit chewy....so, I put it in the oven to finish, at 325F. I think overall this receipe is a keeper, with some modifications.

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Enjoyed this recipe. I have made it several times since Sept 06. Looks like I may add it to the Christmas menu! Have fun...

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The pork itself was great, as was the barbeque sauce. It just took forever on my grill.