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

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

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Average Rating:

Total Reviews: 130

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  • on March 25, 2013

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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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  • on March 16, 2013

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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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  • on March 01, 2013

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

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  • on February 17, 2013

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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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  • on January 23, 2013

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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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  • on September 03, 2012

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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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  • on August 31, 2012

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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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  • on August 29, 2012

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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!!!!!

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  • on June 30, 2012

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    If there were six stars, I'd rate this recipe 6 stars. My husband hates cole slaw but this slaw is fantastic on top of the pulled pork sandwiches. We put the pork in a smoker at 225 degrees (using applewood chunks for the heat for 8 hours. OMG...fabulous.

    We used Grinder rolls not hamburger buns. We also didn't make the fried pickles-- we just sliced some dill pickles.

    Don't omit the mop & BBQ sauce- each sauce takes maybe 5 minutes to make. The cole slaw takes about 15 minutes. The rest of the time required for this recipe is due to the pork being slow cooked.

    ONE IMPORTANT NOTE-- Make Emeril's Essence Creole seasoning BEFORE you start anything else and then put it aside. THEN make the rub recipe. You will be adding additional seasonings to the Essence creole seasoning to make the rub.

    This recipe has a wonderful apple cider tang and a "kick" to it. If you love Carolina-style BBQ (and I do then you will treasure this recipe!







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  • on June 21, 2012

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    Im from Ireland and pulled pork is not really done over here so the oven method was perfect for me. I made everything up exactly as Emeril had instructed and OH MY GOD it was fantastic!!! Everyone raved about it. The rub was amazing and the bbq sauce with the vinegar hit on top of the sweet and spicy pulled (absoloutely fall apart pork was beautiful, such a compliment to the meat. Any party i go to now im instructed to bring my pulled pork haha. Thanks you Emeril for a fool proof delicious recipe i will deffinately be using again and again.

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