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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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (130)

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Average Rating:

Total Reviews: 130

Showing 31-40 of 130

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  • on August 11, 2010

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    This recipe is great! The pork has a perfect balance of sweet, spice, heat and texture. Adam is a sissy.

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  • on August 09, 2010

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    It was so spicy that it was inedible for me. While eating the spices got into my nose and started to burn very badly. I wouldn't recommend this recipe for people that can't handle spice. Should have reduced the red pepper flake and cayenne. My husband loved it though.

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  • on July 03, 2010

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    I have made this pulled pork recipe more times than I can count and it's been a hit every time. I have never made it without someone asking me for the recipe.

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  • on July 02, 2010

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    I''ve made the BBQ and sauce several times, and like we've all heard...BAM!!!!!

    I haven't made the coleslaw or fried pickles, but come the 4th, those are going on the dinner menu!!!

    I can't tell you about what I haven't tried yet, but the BBQ is well worth the time and the best I've ever made!!! It rocks! ;

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  • on July 02, 2010

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    Everything about these recipes is amazingly delicious. I had this meal at Lagasse's Stadium in Las Vegas and I had to have it again. The fried pickles at the restaurant are slices so without even reading the recipe I did slices and I think I like the idea better than a whole pickle. They are crisp and delicious little bites.

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  • on June 22, 2010

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    I only made the cole slaw and i thought it was very good. Not overly creamy and not overly acidic. Next time I will add half as much dijon because I don't care for mustard very much. I also added a bit of paprika which brought some nice color and flavor and about 2 T of sour cream to tone down the dijon flavor. I served it on the burgers instead of lettuce and it made the burgers out of this world!

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  • on May 30, 2010

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    This is quite possibly the greatest receipe on earth. bbq sauce is fabulous!!

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  • on May 20, 2010

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    Oh yeah baby, that's what 's for dinner tonight. this recepe is so good that sometimes I don't get to make the slaw before the BBQ is gone. Out of this world! I never likes coleslaw until I made Emeril's version.

    Tanya

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  • on April 18, 2010

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    We love barbecue and use a smoker in the summertime but it gets put away for our northeast winters. This is a great alternative for the winter. Either way time and temperature are the key factors here, and I agree with the reviewer that 200 degs. internally is the desired temperature. It's a considerable amount of vinegar but most recipes I have found, including an old Carolina (home of pork barbecue? recipe, use a lot of vinegar. I sometimes just cut some KC Masterpiece with apple cider vinegar to real thin consistancy and add some red pepper flakes. Alton Brown and Tyler Florence have equally as good, similar recipes.

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  • on March 14, 2010

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    I had already made pulled pork from the night before and was wanting to know what to serve with pulled pork sandwiches, since I had never made them before. Coleslaw, of course. It's a dynamite recipe with tons of flavor and you won't be dissppointed. This recipe is what coleslaw is all about. And put it on your PP and a bun and it's a little bit of heaven!

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