Pulled Pork Sandwiches with Homemade BBQ Sauce

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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!

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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.

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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.

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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!

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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!

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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.

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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!

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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!

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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.

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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.