Pulled Pork Sandwiches with Homemade BBQ Sauce
Show: The Essence of EmerilEpisode: Football Party Food
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- Recipe categories: Meat, Pork, Vegetables, Tomato,
- recipe
- ratings & reviews(91)
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Average Rating:
Total Reviews: 91
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By ebfilpes
Cutler Bay, FL
on March 18, 2012
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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.
By oliviap
Lancaster, CA
on February 29, 2012
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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!
By MooMom78
Chicago,IL
on February 06, 2012
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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.
By critter2004_2388585
Bristolville, OH
on January 09, 2012
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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!
By christinec_4798318
St. Peters, MO
on November 05, 2011
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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!
By Pepperonisausage
Paulding
on October 25, 2011
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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.
By Food is Fun
on October 18, 2011
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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!
By MCT1977
on September 26, 2011
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This is INCREDIBLE!!! It could end wars it is so freakin good. It is a little slice of heaven. A MUST TRY!!!
By C Annie
Under the trees...
on June 18, 2011
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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.
By asosar_13143915
Berwick, PA
on March 22, 2011
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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.