BBQ Pork Sandwich

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My wife and I loved this recipe. Forget the BBQ sauce, don't miss out on using the braising liquid to make a great sauce for the meat. Here's what I did:

I cooked the pork in a cast iron dutch oven. Once it was done I pulled it from the liquid, shredded it, and discarded some of the fat. I then strained the liquid and skimmed some of the fat from it and put it back in the pot on high heat. Bring it to a boil, then drop the heat a bit. Reduce down until it thickens a bit and mix the pork back in. This completely eliminated the need for BBQ sauce.

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The flavor of this meat is to die for! We made a loaded baked potato and then piled the pork on top, and it was too delicious for words. It was a meal in itself! I let the pork cook in the crockpot for about 6 hours. The flavor was so good we didn't want to ruin it with barbecue sauce!

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I give it 4 star because there was no mention about the spiciness. I suppose if I had more experience cooking I would have realized. I like spicy, but not in my pulled pork. Not THAT much. Point of reference for whomever reads this...I love horseradish raw on my roast beef, I love Wasabi straight on my Sushi...pulled pork....not so much. It is delicious, but I feel I can't taste all the other spices because of the cayenne. Just my humble opinion. Otherwise...cooking time..other ingredients...spot on.

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I made this for my daughter's birthday party and it was a big hit (even for the kids. I added spices to pork and let it sit overnight. Cooked pork in a crock pot the day prior to serving, refrigerated, then just reheated with bbq sauce in the crock pot a few hours before the party. Served with Hawaiian rolls and Ina's coleslaw. Yum!

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AMAZING. I have yet to find a pulled pork sandwich that is as tasty as this one. It's a lot of work to cook but it sooooo tasty.

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What a wonderful recipe! I cannot believe what good, smoky flavor it creates. The pork was moist, tender, smoky, aromatic, and delicious. (Tip: Bullseye original BBQ sauce is the ultimate topping to make this perfect, and Wright's hickory liquid smoke is the best. I did apply the rub (including the garlic powder the night before, put the meat in a dish and covered tightly with plastic wrap. My oven runs a little on the cool side, so I cooked it an additional 45 minutes (4-lb. roast. My husband and I think this is as good as any BBQ we've ever had, and this recipe is now a part of my permanent repertoire. I will make it over and over again. Can't wait to try it with beef! Thank you, Paula. Oh, yes....I used 1T liquid smoke.

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I made this for a Memorial Weekend Dinner Party and it was fantastic. I did however make two changes which I recommend: In place of garlic powder, I chopped 2 cloves of garlic; in place of liquid smoke and paprika, I used Spanish smoked paprika. I am not a fan of garlic powder or liquid smoke as they taste chemically to me and this substitution was perfect. I also made the pork a day ahead and skimmed off the fat after it rose to the top and solidified in the fridge. I think this is a must as I took off a good 1/2 inch of fat. I served with homemade coleslaw, a tomato catsup based homemade bbq sauce and sauteed fresh corn with red peppers. Everyone loved it!

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I love this recipe. On a whim I made it for a potluck at work and since then I have made it twice more. It is really a recipe of diplomacy, it makes everyone comfortable and happy. Mmmm...seconds please!

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I absolutely LOVE this recipe! I make it often. And I am often asked for the recipe. I will pass this recipe on to my children. Love, Love, Love Paula Deen!!!

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I've made this recipe several times and I keep coming back to it! It's excellent my whole family loves it with the cole slaw. The BBQ sauce I use is "Sweet Baby Ray's." YUM-MY!