Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles

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I MADE THIS FOR MY DAD AND I. HE REALLY LIKED IT BUT I THOUGHT THERE WAS WAY TOO MUCH VINEGAR SO I GUESS ITS JUST A MATTER OF PERONAL TASTE.

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I have made this recipe several times and it is alway a big hit!

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I thought 2 cups of vinegar in the basting sauce was alot, but continued wtih the recipe anyway. After the roast had been in the oven for a few hours the smell of vinegar in the house actually was stinging our eyes. My husband walked into the house and said, "What smells so bad! Smells like vinegar!"
My children were in the basement and kept saying how it smelled bad.
I began to feel like I had made an error following the recipe, but after doublechecking the recipe, I began to think the recipe was errored.
Anyway, after opening the doors (in 20 depree Maine winter weather, and adding water to the pan, the smell went away.
I did not add any more basting sauce. The pork came out excellent with no vinegar taste. The BBQ sauce was strong.....but good to only put a small amount on the sandwich.
Will not make this recipe again.

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I learned to cook pork shoulder from my mom but this BBQ sauce is the crowning glory. Its easy to make and I almost always have everything in the cupboards to make it. Thanks Emeril, you da bomb!

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I have made this recipe several times for potlucks and family dinners and it is always a hit!!! Great recipe

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I live in Florida and using th eoven for so long makes the house too hot. So I use the crockpot. It comes out tender and flavorful. The BBQ sauce is amazing. I don't like mustard so I leave it out and its just fine. We love vinegar so we even add extra.

My family and friends cannot get enough of it. My brother asked me at a family function "Where is you buy this pulled pork?" I told him I made it - you should have seen his face. Priceless!

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We prepared this recipe for 400 people for a football banquet. We had 10 - 12 pound roasts and we cooked them 2 at a time in roasters. Because I was concerned about the spiciness, I cut in half the cayenne and red pepper flakes and I also was concerned about the vinegar taste. So for the mopping sauce I substituted apple juice for the apple cider vinegar. We had to cook them longer because of the size, but when cooked through they fell apart! It was moist and flavorful. Everyone really enjoyed it. I also made variations of the barbeque sauce. I made the original recipe with a little less red pepper flakes and then I made a sweet version by adding more brown sugar, molasses and liquid smoke and then I made a spicier version by adding cayenne and red pepper flakes. (more than his recipe called for They were equally used. Many people tried more than one version to see what they liked best. Also during cooking we only basted the meat one time. We just let em cook. After about 11 hours we started testing the meat for doneness. We were not slaves to the kitchen. We will definitely make this again.

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Recipe looks good but it keep referring to the "essence" and says the recipe follows but I don't see it. ???

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My husband and I tended to this all day and in the end it was worth it. The sauce has a strong vinegar taste but it does go well with the pork. We also mixed the homemade sauce with just a little KC Masterpiece Original and it was great. The combination togehter was just enough sweet and vinegrar. We will definitely make this again.

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I used my own homemade sauce but followed the pork recipe. I took 6 hours to cook 2 23/4 boneless pork butts, I trimmed the fat off the top and pulled through with two forks added my own sauce and reheated later in the day. It was the hit of own gathering.