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Pulled Pork Sandwiches with Homemade BBQ Sauce Recipe

Pulled Pork Sandwiches with Homemade BBQ Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 61-70 of 94

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  • on July 30, 2007

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    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.

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  • on July 10, 2007

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    family gathering just loved this....thanks Emiril

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  • on June 27, 2007

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    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 !

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  • on June 10, 2007

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    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.

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  • on June 01, 2007

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    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!!!

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  • on February 17, 2007

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    Delish!!

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  • on February 16, 2007

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    this recipe was very easy to do and it was so delicious, and was fun to make and better too eat.

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  • on January 17, 2007

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    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.

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  • on January 04, 2007

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    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.

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  • on December 27, 2006

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    I loved this recipe, the sauce was the best I ever made. This is a recipe I'll file in my cookbook.

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