Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

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I married this recipe with a Cooks Illustrated one for indoor pulled pork. I started by brining my pork shoulder in 4 quarts cold water, 1 cup kosher salt, 1/2 cup sugar and 3 TBS liquid smoke for 2 hours. This technique of brining pulled the smoke flavor right into the meat. I dried the pork off (do not rinse and rubbed it with a mix of 1/4 cup yellow mustard and 2 tsp liquid smoke then covered that with Emeril's rub. I immediately put it in my heavy dutch oven pan and added the mop sauce that I modified based on the "too much vinegar" reviews here. I used 1/2 Cup apple cider vinegar, 1 Cup apple cider, 3 TBS brown sugar and 1 TBS of the rub mix that I had set aside. I also set my oven a little hotter at 275 degrees. I covered my dutch oven and cooked it for 3 hours then I removed the lid and continued to cook- basting with mop every 45 minutes until it reached internal temp of 200 degrees (recommended by Cooks Illustrated. That took about 3 more hours.

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Pretty good. I made the cole slaw and thought the recipe called for too much celery seed. Next time I think that I'd try using only 3 tsps.

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If you love vinegar, these are the recipes for you! But we only like hints of it. For the wet basting sauce, I used Paula Deen's recipe, but then I cut the vinegar in half and increased the apple juice by an equal amount. It was fine, but I'll probably reduce the vinegar to a quarter next time. As for Emeril's BBQ sauce, ugh! I made half the quantity, tasted it, then added half again of all ingredients but the vinegar. We still chose to use a bottled sauce instead: Bone Sucking Sauce. I threw out what I'd made per Emeril.
The Rub was good, and I'll use it again.
I did oven roast it at 300 degrees, which proved too high with Paula's basting sauce, which burned in the 4th hour. The rub also got very black and crusty. But that was my fault for turning it up too high. It did get done in 4 hours, though, that way, which was my goal.

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I NEVER HAVE TO BUY ANOTHER BOTTLE OF BBQ SAUCE .... EVER!!! Do yourself a favor and make up the sauce a couple days ahead of time. Mix it well, put it in a sealed container in the refrigerator and let it sit. The flavors mix together incredibly well and I honestly have never tasted a better BBQ sauce. And I've had a LOT of BBQ. Everywhere from Thailand to NYC and just about everywhere in between. You will love this recipe. And it is so easy your kids can make it.

I smoked up FOUR 9-11 lb pork shoulders. I'm of the opinion the rub doesn't matter all that much when it comes to the flavor of the pork inside the rind. So I actually used a different rub on three of the pieces and used Alton Brown's brine on the 4th. All four roasts turned out fantastic on my Primo XL grill.

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LOVE this recipe! Perfect NC BBQ flavor. Emeril was the best Chef on FN ever!

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This recipe is really tasty - if the rub and sauces are made in advance, it is no problem to complete all of the steps. I did reduce the vinegar in the BBQ sauce by 1/4 cup due to personal preference, and I heated it to try to meld the flavors together. The overall recipe is pretty spicy - great for adults. If I make this for kids, I would definitely reduce the cayenne.
I would have given the recipe 5 stars but I think it's flawed - like other reviewers, my pork did not pull. I think if you're relying on a thermometer, the pork will not pull at 160, as the recipe suggest you cook the meat to. Upon further research, it is suggested that pork will pull after its cooked to about 195 degrees. I will try this again and see if cooking this a wee bit longer than I did will yield a better result.
The cole slaw is very tasty as well. I didn't try the pickles ...

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fantastic...seems like a lot to do at frist but real easy i made the slaw,and sauces only took a small amount of time.will make again.

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Making this again for Labor Day 2012. I have made many times, and every time I think, "This is so good, I could cook it and sell it." Luckily I already have a day job. BUT, this is the best pulled pork ever. I would never make it any other way, and I would never use a crock pot. Slow oven cooking is the best.

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I have been making this since 2002 after watchingEmeril Live, it is the best. The sauces are fantastic and get better the second day. Everything is easy to make. You can't go wrong.

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Excellent!!!!! I cooked everything on this recipe but the fried pickles... It was a hit with my family. Easy to make and very tasty!!!!!