Pulled Pork Sandwiches with Homemade BBQ Sauce

Total Time:
8 hr
Prep:
30 min
Inactive:
1 hr
Cook:
6 hr 30 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
  • 4 teaspoons Essence, recipe follows
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Homemade Barbecue Sauce, recipe follows
  • 10 to 12 sandwich buns
Directions

Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.

Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.

Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Homemade Barbecue Sauce:

4 tablespoons unsalted butter

1 1/2 cups finely chopped onions

6 cloves garlic, finely chopped

2 1/4 teaspoons sweet paprika

2 teaspoons Essence, recipe follows

2 teaspoons dry mustard

1 1/4 teaspoons salt

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 (6-ounce) can tomato paste

1 1/2 cups water

3/4 cup cider vinegar

6 tablespoons dark brown sugar

In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.

Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Yield: about 3 cups sauce


CATEGORIES:
View All

Pairs Well With
Dark Beer

Toasty, bracing beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 98
I made just the sauce and it was fantastic!!!! item not reviewed by moderator and published
Fantastic Flavor! I put less vinegar in the sauce and I had to cook the yummy piggy an extra hour (4.5lbs) ... the best part was the crust! It almost tasted like crispy skin! Very happy with this recipe. Huge improvement over slow cooker versions. item not reviewed by moderator and published
So easy and delicious. The sauce is way too tangy by itself but once it is combined with the pork it is perfect because the tanginess of the sauce cuts through the richness of the pork. I will make this again and again. Also great for freezing. item not reviewed by moderator and published
Most disgusting recipe I've tried on here yet. YUCK item not reviewed by moderator and published
AWESOME! WE DID LIKE THE SAUCE BETTER AFTER ADDING 1-1/2 TEASPOONS OF WORCESTERSHIRE SAUCE, IT SEEMED TO CUT THE VINEGERY TASTE item not reviewed by moderator and published
I have made pulled pork before, with Food Network recipes. Most braised the pork with cider or other vinegar liquid. I didn't like the vinegar, so I chose this recipe. Wow, by comparison it was so dry. Yuck. I would recommend putting the pork in a large dutch oven and adding some liquid, maybe just water. It makes for a quicker cook (about 4 hours for 3-4 lbs. And, the meat will be moist. Emeril has never disappointed me before, but he did with this recipe. item not reviewed by moderator and published
The entire recipe worked for me. I was happy to get the recipe for Emeril's ESSENCE. The seasoning is pretty pricey in the supermarket. Now I have a batch of my own. The meat was delicious, tender and moist. I probably used more of the Essence than the recipe called for since I used it as a rub on the entire pork butt. And the barbque sauce was delish! I did cook the pork for an extra hour, lowering the temp to 200 degrees. I had a seven pound pork pernil. Other than that; I followed the recipe carefully. I sliced parts of the meat and made a pork gravy. Served it with rice and creamed corm and southern green beans for dinner the first night. I got raves all around. The second night, I served the pulled pork sandwiches with cole slaw and the bbq sauce and it was another home run with my family. I can't wait for warm weather to try it on the outdoor grill. I felt like a Southern cook, gone wild...in a good way! item not reviewed by moderator and published
Delicious, My teens especially loved the BBQ Sauce. They had the left over sauce all week with every dish. I had to cook a little longer than indicated, but never the less very good dish. item not reviewed by moderator and published
Haven't made the pulled pork part of this recipe, but this is the only bbq sauce recipe I use for my pork ribs, which I cook in the slow cooker. I find that before I put the sauce in the slow cooker it is on the vinegary side, but after it's been in there for a few hours with the ribs it is pure perfection. It's not like store-bought bbq sauce which is super thick and overly sweet, and that's what I love about it! It really enhances the flavor of the pork rather than overtaking it. I recommend this sauce to everyone! item not reviewed by moderator and published
I just had to comment. Made this recipe yesterday for a Superbowl gathering (along with Tyler Forence's cole slaw and Paula Deen's blue cheese potato salad and all I can say is WOW! Fairly easy to make. I wasn't sure about the sauce while making it because the smell (and taste of vinegar seemed strong but mixed with the pork-it was crazy good and had a nice kick. Along with a ice cold beer it was perfection. item not reviewed by moderator and published
I made this bbq sauce and put it onto baked chicken breasts. Pulled the meat apart and made sandwiches. It was excellent. Everyone devoured the sauce! item not reviewed by moderator and published
We loved this! After pulling the pork and separating the fat from the drippings, I added the juices back to the pulled pork and it was amazing. Everyone liked the sauce just fine, but agreed that the pork didn't need it. It was flavorful and juicy. Thanks Emeril! item not reviewed by moderator and published
Totaly delicious! I find many Bbq sauces too sweet but this one is spot on. Wonderful depth of flavor. I substituted the cayenne for chipotle & doubled the amount for extra zing. Fantastic recipie thanks Emeril. item not reviewed by moderator and published
Delicious. I rubbed the creole blend over the shoulder roast and let it sit in the fridge overnight and then seared it off before slow cooking it on low for 6 hours. The sauce has an excellent zing. I will cut the onions even smaller for the next batch. My mother tried the pork and sauce tonight and absolutely loved it. She immediately asked for the recipe. Thanks again Emeril! item not reviewed by moderator and published
This is INCREDIBLE!!! It could end wars it is so freakin good. It is a little slice of heaven. A MUST TRY!!! item not reviewed by moderator and published
I was not looking for a Kansas City - style sauce with molasses. I wanted a tomato-based sauce that resembled Dinosaur Slathering Sauce from Rochester NY. This is it! I did follow other suggestions to reduce the vinegar by a third, but other than that, I followed it to the letter. With the finely diced onions - which I did in a food processor - the finished texture is not smooth. Using an immersion blender would have changed that - but why? Everyone loved it just the way it is. And side-by-side, it tastes just like Slathering Sauce. This is a real keeper for me. BTW cooked the pork shoulder in ginger ale - no other seasonings - in the slow cooker overnight for 10 hours. Froze the pulled meat until ready to use and made this sauce to go on it. It was a huge hit with our guests. item not reviewed by moderator and published
I used the sauce recipe from this and it was absolutely perfect! Definitely has a kick to it. As for the pork, I buy the long pork loins when thy are on sale and cut them into smaller roast size, so that is what I had on hand to use. I also made a rub instead with smoked paprika, (adds a nice smokey hint to the meat) dry mustard, salt and brown sugar, rubbed down the roast and threw it in the fridge over night. The next day I baked it in the cast iron dutch oven and then added the sauce once it was pulled apart. Served up with home made Parker house rolls...it doesn't get much better! I plan on making a double batch of this sauce and canning it in small jars so I have it on hand for days when time is short. item not reviewed by moderator and published
Amazing. I stuck it in my Crock Pot on low in 2 liters of root beer for 7 hours and just used storebought BBQ sauce and French sandwich rolls. Even better than my favorite restaurant-made pulled pork sandwich. item not reviewed by moderator and published
I made this last night...new years eve...and I am eating it right now with fresh homemade sourdough bread and a mimosa. Seriously, I think I died and went to heaven. O M G. item not reviewed by moderator and published
Pretty good recipe for BBQ sauce, which is what I was looking for. Was looking for a little more of a smoky flavor so I added 1 tsp. of liquid smoke and didn't have dark brown sugar so I substituted 3tbsp. of light brown sugar and 3 tbsp. of dark amber agave nectar. Sauce tastes better and thickens up alot if completely cooled and used the next day. item not reviewed by moderator and published
Just made this for dinner tonight and it is great. Easy recipe that you can throw into the oven early in the morning, and a few hours later you are 2/3 of the way to dinner. Will definitely make this one again. item not reviewed by moderator and published
easy delcious and tasty melts in your mouth i share this recipe with everyone who asks for it item not reviewed by moderator and published
I was pleasantly surprised to learn how easy this superb recipe is to make. And the sauce rocks! I think I chose the wrong roast of pork but it was all my market carried. Though quite lean, the long, slow cooking process and brining kept it moist and coupled with the delicious bbq sauce, the sandwich was all I hoped for. I'm making it again, soon! item not reviewed by moderator and published
Followed the recipe as written, and it was wonderful! The BBQ sauce is great & I would love to try it on ribs too. item not reviewed by moderator and published
This recipe is easy and absolutely the best my family and I have tasted. Will definitely make again. item not reviewed by moderator and published
I use this recipe for the bbq sauce alone. It is excellent and you can make slight variations for your taste. If you DON'T like vinegar based bbq sauce and enjoy a more thick sauce use about half the amount of vinegar. However, on pulled pork with some slaw the vinegar is soo delicious. item not reviewed by moderator and published
I followed this recipe fairly close, with only some slight variations and fed 35 hungry firefighters who said it was the best pulled pork they had ever had. My first time, so I was nervous, but it was perfect. Bone in pork shoulder was cooked in several slow cookers. For the BBQ sauce recipe, I substituted smoked paprika for sweet and chipotle pepper for cayenne. I adjusted the heat so that it built by the time you finished your sandwich. Don't let all the cider vinegar scare you off. It really turns out terrific. Tyler Florence spicy slaw to top. Excellent recipe... One of my go to recipes for family reunions and large groups. Thanks, Patrick item not reviewed by moderator and published
I made this 25 lb pork shoulder roast in the pressure cooker w/ all the spices and my liquid was orange juice. I cooked in pressure cooker for about 3 l/2 hours then cooled it off then pulled it apart. It just fell off the bone-- it was so easy to just break up. The homemade barbeque sauce was delicious too. This was the first time making this roast and I'll definately make again! Delicious item not reviewed by moderator and published
I made this for my family on New Years Day and they loved it. Such an easy recipe to follow and it came out perfect. I was a little hesitant on the BBQ sauce, but glad I made it. The BBQ sauce was perfect on the pork. This is now one of my family favorites! item not reviewed by moderator and published
This was by far the worst BBQ sauce I've ever made... it was edible, but I was VERY disappointed. To be honest, nothing about it was good. WAY too much vinegar to start with... item not reviewed by moderator and published
I follow this recipe to a T and it comes out beautifully everytime, a special one for sure. item not reviewed by moderator and published
I made this for dinner and it was a huge hit! I make the barbecue sauce to eat with pork chops, and my hubby likes it on his beef sandwiches. I made 21 lbs of this for a baby shower and had maybe 1 lb. left. Now every get together instead of making appetizers, they ask me to make the main!!! I was surprised at the rating on this. It should have way more, of course it took me a year to rate it....definitely worth making! And just a note, the seasoning may seem like a lot, but it will make many pork roasts. item not reviewed by moderator and published
I made this with a pork shoulder exactly as directed, and it was easy, delicious, and made plenty for six people with leftovers. I was asked for the recipe. The barbecue sauce was perfect with the pork. Make it as directed and you will not be disappointed. I cooked a 7 pd. piece of meat in my le crueset, and it was done in a little over 5 hours to perfection. Reheats beautifully. item not reviewed by moderator and published
I was always a big fan of Sweet Baby Rays BBQ sauce but after making this homemade sauce my mind has changed!! This BBQ sauce recipe is absolutely fantastic. I added some honey (about 3 tbs maybe, yeah I have a sweet tooth), but it was delicious. The initial taste was sweet, followed by a spicy kick from the cayenne pepper. I cooked my pork in the crock pot, shredded it and mixed it with the sauce. I would suggest serving something mild as a side dish, like creamy cole slaw or mac and cheese to counter-balance the heat. item not reviewed by moderator and published
This recipe was not hard and came out perfect! Everyone raved about how tender and juicy the pork was and the sauce was excellent with it! Thank you Emeril for another GREAT recipe! item not reviewed by moderator and published
I made this pulled pork recipe and topped it with Tyler Florence's spicy slaw...and WOW it was amazing!!! While I was making the sauce I thought for sure there was to much vinegar, but when we put all 3 together, (the sauce, the pork and the slaw) it came out perfect. The tastes blended together perfectly. Next time I would put the pulled pork in the crock pot since mine was still a bit tough and a little dry. Overall, this recipe is a keeper for me and my family. item not reviewed by moderator and published
Wow. This roast was so easy and so good. And I am only talking about the roast, the spice rub and the instructions/cooking time. I decided to use a store bought bottle of KC Masterpiece original. (The botlle was too vinegar-y, too!) I intend to make this recipe repeatedly - it will be great as straight BBQ and it will work its way into tacos, tamales, soup, etc. Note: my roast was 4.5 pounds and boneless. item not reviewed by moderator and published
I have made this recipe a few times and enjoyed it each time. I cook my pork in the crock pot for 8 hours on low with salt, pepper and about a cup of apple juice. At the end of the 8 hours, the meat just falls off of the bone! I tweaked the bbq sauce recipe because it was a little too acidic for my hubby. So instead of using all cider vinegar I substituted apple juice for all but 1/4 of a cup of it. I also added a little extra brown sugar because we prefer sweet sauce. I will definitely be making this again and again! item not reviewed by moderator and published
This is an excellent tasting and easy to prepare recipe. I've made it several times... both for a large crowd... and it's always been a hit. I had a little trouble finding a cut of meat called "Boston Butt" or "Picnic Roast" here in San Diego (they call it shoulder blade roast or something wacky) but the butcher at my market knew exactly what I was talking about and found some for me. I highly rec'd trying this one out... even better w/ a crisp cole slaw topping it off! item not reviewed by moderator and published
I was making this for an Open House so I used several pounds of pork. I quadrupled the recipe for the BBQ sauce. The result was vinegary, to put it mildly! I doctored it up by using root beer that I boiled down and I added three bottles of boughten BBQ sauce. It's edible now but not in the least fantastic. So, I would suggest if you have to make it in quanity, you not add all the vinegar. item not reviewed by moderator and published
I made this for son's grad party - was a big hit! I was unsure of the sauce at first - tasted very acidic. After putting on pork, I soon realized they were meant to go together. Will definitely make again! item not reviewed by moderator and published
I had this with my family and had some home made skinny french fries to go with it. It was a big hit! I loved it! item not reviewed by moderator and published
This was a real hit--the key is the BBQ sauce--and DON"T tweak it until you've tasted it with the pork. When I first tasted, I thought the sauce was too acidic, so I cooked it a little longer than suggested and then put it in the refrigerator for several hours to get acquainted. When almost ready to serve, I warmed up the sauce (still thought it was a bit acidic, although not quite as much as before) and dragged a bite of the pork through it--wonderful! Don't underplay the role of the combination. I didn't even think it was too hot, and I am not one to like too much fire. Try the sauce as is--tweak it only after you have let it mellow and tasted it wth the pork itself. item not reviewed by moderator and published
This was my first time to prepare a Boston butt. My husband, who loves barbecue, said this is the best pork dish I have ever made. The barbecue sauce is amazing--tangy and spicy. Thank you, Emeril. item not reviewed by moderator and published
Great flavors all around...however be warned - I love spicy food (I go hot when ordering wings for example) but this barbecue sauce was VERY spicy. Scale back on the cayenne, red pepper and essence and you should be super happy with thiis meal!!! Still giving 5 stars...I will now know what to do for next time... item not reviewed by moderator and published
Made this for our Super Bowl Party and the guests went crazy when they tasted these sandwiches. I just used the same sauce for meatballs in the crock pot for a wedding reception ans got rave reviews again. Thanks Emeril !! item not reviewed by moderator and published
Have been making this recipe for 2 years running and everyone loves them. Super easy to make. item not reviewed by moderator and published
I didn't make the homemade bbq sauce but I followed the directions for the roast (I'm a beginner) and it came out excellent. I can add this to the few dishes I can prepare. item not reviewed by moderator and published
Easy and tasted great. item not reviewed by moderator and published
If your a BBQ lover.... and like a little spice, then this is the recipe for you! I've been making roast pork most of my life (tradition), this recipe is a great start for those who may think you cant do it. Tip: have the picnic de-boned, for a quicker cook time! This sauce, I can not rave enough, is nothing short of BAM-alicious! item not reviewed by moderator and published
I used an 8 1/2 lb. pork shoulder cut by my local butcher. After the 4 hours covered in foil (at almost 300 degrees) and uncovered for 2 hours I found a giant brick of pork in my roaster! After removing the foil I did reduce the temp to 275 degrees because it seemed to be cooking too fast. It was at 180 degrees internal temp after the whole 6 hours. Thank goodness I didn't make the homemade BBQ sauce to put on it! I'm very disappointed and will be timid to trust recipes on this site. item not reviewed by moderator and published
I misread the recipe for the sauce and accidentally put 1/2 tsp instead of 1/4 tsp cayenne pepper. It had some zing, but was still delicious. Our son ate over half the sauce himself in one sitting. Now I have to make more. I cooked a 9 pound picnic and it was great even without the sauce. We ate some on buns with the bbq sauce and I use some in carnitas. Next time I'll try using this rub on a shoulder for the smoker. item not reviewed by moderator and published
I put the 3 lb. pork roast in the crock pot on low for about 8 hours. When I mixed together the BBQ sauce, it didn't taste right at first, but after about 20 minutes on a low simmer, the flavors came together and it tasted great. I drained the fat out of the crock pot and pulled the pork apart, added the BBQ sauce and let it cook on low for another hour or so. I'm a relatively new cook, and this is the first time I've made pulled pork sandwiches- they came out WONDERFUL- even good enough to make for the in-laws. item not reviewed by moderator and published
This is 5 stars in my book after a few small tweaks ... First, I used a 4lb pork loin roast .... cut the dry ingredients in half and I added 1 tsp of black pepper and 1 tsp of onion powder to the dry rub ... I cooked this in the slow cooker for 4 1/2 hours on high, then 2 1/2 hours on low ... For the BBQ sauce (I made the whole recipe thinking I'd have leftovers) we felt it was a bit to acidic and had to add an additional 6 TBSP of brown sugar to cut it ... I also added 3 drops of hickory smoke ... I ended up adding the entire BBQ sauce recipe to the shredded pork and it came out to be the perfect amount of sauce. Overall it was fantastic and I'll be making this again. item not reviewed by moderator and published
I made this for my boyfriend's all-thing sports party. I made it in it's entirity the day before, then he put it in a crock pot the day of. Everyone that ate it commented on how good it was. I used a 7.5 lb. picnic roast, doubled the BBQ Sauce, and added the liquid smoke. I already have plans to make it again soon! item not reviewed by moderator and published
I had to try this sauce twice as the first time I cooked it we couldn't eat it. The second time I cooked it I cut the vinegar in half and the pepper too. You can always add more after you taste it. It really is a great sauce and the pork was amazing. I did have to cook the pork two hours longer. I will make it again. Thanks Emeril for another great one. item not reviewed by moderator and published
the roast itself was out of this world, however, I cooked for 7 hours at 300 before my thermometer registered 170. I had to cook the bbq sauce almost all day to get the taste I liked. Just 20 to 30 minutes still had to much of a vinegar taste. To me the longer cooked the better. I also just cut slices off the roast and spooned sauce over instead of making bbq for sandwiches item not reviewed by moderator and published
I let mine soak in mairinade overnight slow roasted my meat I also used my own recipe for BBQ sauce. Overall I like this meal tomorrow I will use the meat in a different way. item not reviewed by moderator and published
The dry rub on the pork is nice and all, but what really makes this dish is the homemade BBQ sauce which isn't that hard to make. Don't be afraid of the long cooking time - the active time on this one is very low. Making the rub? Quick. Applying the rub? Quick. Making the sauce? Fairly quick. Shredding the pork is the only somewhat long step. item not reviewed by moderator and published
I smoke my own pulled pork that my family loves. I was actually looking for a BBQ sauce recipe becasue I can't find much I like at the grocery stores. This sauce is fantastic! My family would eat this as a side dish if I would let them! item not reviewed by moderator and published
I've made this recipe a couple of times and everyone seems to love it, particularly my son and son-in-law. I did double the sauce recipe, however. I served it with homemade coleslaw and potato planks and the meal was a big hit! item not reviewed by moderator and published
We wanted to add some fun, EASY, new items to our fall menu and checked out Emeril's Pulled Pork. This was so simple to prepare. The sauce took more work than the pork. I used a 2# loin rib end roast because I was only feeding three. It worked wonderfully. For the sauce, I doubled the recipe using half the amount of vinegar as suggested in a couple other reviews...they were right and it was tasty! My family says this is a definite repeat! Thanks, Emeril!! p.s. It would be great with a good bottled sauce as well. item not reviewed by moderator and published
Very easy to make, the house smelled great while the shoulder was cooking. I found the sauce to have a little too much vinegar, but toned it down by making a another batch with less vinegar and added just a touch more brown sugar. Agree with an another reviewer that you need to double the sauce it you've got a large (8lb+) shoulder. item not reviewed by moderator and published
This pork bbq is so easy. Just rub all of the dry ingredients on the roast, stick it in the oven and forget about it...that is until the smell starts to make your mouth water. The wonderful aroma does not deceive. The taste is excellent! :) item not reviewed by moderator and published
This is a great recipe to serve when you have a bunch of people coming over. It just sits in your oven all day and if you leave in there for a few extra hours it only gets better. item not reviewed by moderator and published
family gathering just loved this....thanks Emiril item not reviewed by moderator and published
Read all the reviews and all made this recipe sound great! I cooked my roast for 8 1/2 hours and the last hour was at 350 degrees and roast still was not done like my other pork roast usually are. The BBQ sauce I thought was too hot espicailly if children are eating it, and needed more favor than just heat. I liked the texture with all the onions, but I put my own BBQ sauce with it and slow cooked it next day in crock so I could pull apart. Still love you Emeril ! item not reviewed by moderator and published
The pork is alway moist and tender. I cook by internal temp rather than time and 6 hours is usually not enough. I use the BBQ Sauce from this recipe on ribs and chicken as well. It is truly homemade as it does NOT begin with 2 cups catsup. Any BBQ sauce with catsup as a base is doctored catsup, not BBQ sauce. item not reviewed by moderator and published
This is the best pulled pork I have ever had. My husband loved it so much he won't eat pulled pork from anywhere else. If he gets a craving for pulled pork he gets me to make this receipe. Fantastic Emeril!!! item not reviewed by moderator and published
Delish!! item not reviewed by moderator and published
this recipe was very easy to do and it was so delicious, and was fun to make and better too eat. item not reviewed by moderator and published
made this last night and it came out perfect! served along side sweet coleslaw with raisins. leftovers: going to try the pulled pork and coleslaw eggrolls from "guy fieri" tonight. item not reviewed by moderator and published
I made these for our company picnic last summer, everyone loved them. It was time consuming, but worth it. I would suggest using a bit less vinegar than the recipe calls for, it was a bit too acidic and I had to add some brown sugar to tone it down. item not reviewed by moderator and published
I loved this recipe, the sauce was the best I ever made. This is a recipe I'll file in my cookbook. item not reviewed by moderator and published
I really only used the recipe for the BBQ sauce, which is excellent. I cooked the pork shoulder in my slow cooker instead of in the oven. It came out terrific. I highly recommend this BBQ sauce recipe!!! item not reviewed by moderator and published
wonderful item not reviewed by moderator and published
Good BBQ recipe. I did mine in the crockpot, drained the juices at the 4 hour mark and continued until the meat fell apart. Sauce was very tangy, so I added some ketchup to tone it down to our liking. For a 6 pound roast, we have plenty of leftovers but not enough sauce. I mixed some in the meat and served the rest on the side. item not reviewed by moderator and published
This pork was so good my husband wants to have it again tonight! {This makes 3 nights in a row} We rolled the pork up in flour tortillas and topped with the sauce. And the sauce, the longer it sits, the better it gits! I made the sauce in the morning. I used Bobby Flay's coleslaw receipe and had it on the side. 30 minutes before the pork was done I tossed some potato wedges with olive oil, sprinkled with seasoned salt and grated parmesan cheese. I put them on a cookie sheet on the rack right below the pork. When the pork was done, 30 minutes later, I raised the tempeture of the oven to 450. I cooked them for 15 to 20 minutes while the pork was resting. Yum! item not reviewed by moderator and published
I use this recipe for whenever I have a cookout or people over to watch a sporting event. I have found that by using a non marinated pork loin, it can end up dry if you don't watch it. Instead I use a pre-marinated pork loin with garlic seasoning already in it. It has never come out too dry and is always moist with everyone asking for my recipe. I give it a four because the recipe calls for a boneless pork butt and I've found that the pork loins work better and are easier to pull apart. item not reviewed by moderator and published
The pulled pork was good but I also added a few extra things to it thats one thing about a reciepe you can take it and make it your own through modification . I made a mixture of all of the essences that was caslled for in the recipe and mixed it with 2 tbl.liquid smoke and injected it all through the meat with a flavor injector and I also stuck a couple of whole peeled garlic cloves throughout the meat also roasted it until tender and BOY!!!!! eas it good it almost tasted as if it was cooked outside. item not reviewed by moderator and published
Easy prep. One of those fix it, forget it and let it cook recipes. I used a smaller roast (4-5 lbs) and it was gone it the 1st 15 minutes. Next time I'll use a bigger one. Didn't make the homemade barbque sauce, used my favorite store bought sauce. item not reviewed by moderator and published
THIS IS ANOTHER GOOD RECIPE TO MAKE...EASY TO MAKE...AND E4VEN BETTER TO EAT! item not reviewed by moderator and published
I used a 6 1/2 lb Boston Butt which i had to cook for 8 hours because 6 was not enough. Still at 8 hours, the meat closest to the bone was tough, although there were parts that were fork-tender. I put all of the shredded meat in a large pot on the stove and put a 50-50 combination of homemade and store bought (Jack Daniels) bbq sauce together and cooked on the stove for an additional 15 minutes to get the bbq flavor throughout the pork. It was really good after doing this. item not reviewed by moderator and published
After a day of traipsing around the apple farms of Oak Glen, CA my sister and I served the pulled pork sandwiches to family and friends ranging in age from 13 to 75. Everyone was enthusiastic about the sauce - I loved the ease of putting the meat in the oven and forgetting about it until we got back. Simple, easy and tasty - that's my kind of recipe! item not reviewed by moderator and published
I'll never buy bbq sauce again,this is the one! Fantastic pulled pork receipe, very tender! item not reviewed by moderator and published
the only difference is that i used a bottle BBQ sauce and added some honey...the meat was delicious item not reviewed by moderator and published
First time I made BBQ sauce from scratch it was very very tasty. The pork was ahhh so tender and with the BBQ sauce....words can't express how good it was! item not reviewed by moderator and published
tender and flavorful item not reviewed by moderator and published
I received so many compliments on this dish I can't wait to make it again. I was worried it might be dry...forgetaboutit...it was very moist. item not reviewed by moderator and published
I made this for a family BBQ. After making it all day (and the fact that I'm early in my pregnancy)I wasn't interested in tasting it. I received great reviews from friends and family members who wanted the recipe. I eventually tasted it and agree that it was worth the effort. item not reviewed by moderator and published
This was easy and delicious. My family loved this. The Bar-b-que sauce was fabulous with this. item not reviewed by moderator and published
Very tender! Was great with or without BBQ sauce. item not reviewed by moderator and published
excellent. just like my grandfather's item not reviewed by moderator and published
there were great only I advise not to eat them if you can't handle spicy foods. item not reviewed by moderator and published
How do you get the Boys to come HOME! Answer Sports on TV and FOOD. These Pulled Pork Sandwiches with that zippie BBQ Sauce are great. So much so, that my sons have started to make them for the crew at work. item not reviewed by moderator and published
I had an 8 lb. roast and six hours was not long enough. Good recipe, but may need to cook for longer than recipe calls for. item not reviewed by moderator and published
This recipe was good from beginning to end! It was easy to put together, and easy to pop into the oven. While it was cooking, my whole neighborhood smelled good! The sauce was easy and delicious. I made it for a superbowl party and got lots of compliments. I was the princess of halftime! Compliments to the chef and many thanks for sharing your recipes with us. item not reviewed by moderator and published
I didn't make my own BBQ sauce -- too lazy, but the pork shoulder makes a moist sandwich. I did it in my crock pot, just placed the foil on bottom and put a rack and then wrapped everything. That way I didn't have to worry about time -- I just cooked it slow all day. item not reviewed by moderator and published
Not necessary if you wrap the pork tightly in foil. I line my dutch oven with foil and then fit some more directly around the meat, then bake as directed with the lid on. Super tasty and super moist. item not reviewed by moderator and published
The 1/4 C.(which is = to1/3 reduction ) suggested works well....thanks. item not reviewed by moderator and published
BQ1A12_neelys-wet-bbq-ribs

This recipe is featured in:

Have a Backyard BBQ