Pulled Pork Sandwiches

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Although this recipe produces very flavorful and juicy meat, this is not pulled pork. When it came out of the oven, I had to actually cut the pork shoulder like a roast. I would suggest that anyone that is intrigued by this recipe to prep it as directed and actually smoke it in a smoker.

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"Fo slaw,Fo slaw, this sure is a good slaw! Nice and easy and flavorful. I omitteed the horseradish because the kids would not have liked it, and it was still great. Next time, I will try it with the horseradish because I like some kick!

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I am from Eastern NC (Rocky Mt. Nashville, Wislon area No one from this area puts catchup in an Eastern NC BBQ sauce. When you put catchup in the BBQ sauce it called Lexington Style, which is located west of Greensboro, NC.
Remi Taylor

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I smoked a 6 lb picnic roast in a smoker for 2 1/2 hourswith hickory wood, then placed in the oven for 7 more at 225. The juiciest pork I've ever had. The rub gives the pork great flavor. The recipe for Wilson's sauce could be cut in half. The current recipe leaves a lot left over. Also the finishing sauce is spicy (I liked it, but if you are serving to children or people that don't like spicy, skip the crushed red pepper flakes or reduce the amount. I didn't find the vinegar to be overpowering, but you could replace a part of vinegar with water. I will be using this recipe again.

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salty,salty and awful. Porky was sacrificed for all the wrong reasons for this mess, I cooked this on 12/26 to impress my family. This recipe broke my food network cherry and I will never be able to cleanse myself from the filthy experience. The slaw was way to salty for even the deer to suck on during the coldest winter months. The "sauce" did help in wall paper removal after the pizza was delivered. I think I'll see what bobby flay is up to..............Guy seems like a cool dude but this fiasco has turned me completely off. I'm originally from Jersey and do appreciate his diner gig. DON'T DO THIS!!!!!!!!!!!!!!!!!!!!

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Best pulled pork I have ever had.............Thanks Wilson

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I made this in my smoke house insted of the oven. I smoked 4 whole shoulders for a reunion. Everyone loved the pork and the slaw. I had to roasters one with the sauce and one plain every one wanted the sauce .It was great

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I followed the recipe for the pork, mop sauce, and Eastern Carolina Sauce exactly. I didn't have a pan I could use for the wood chips that I could place on the floor of the oven so I used a little smoker box I have for my grill and placed it on the bottom rack along with the sheet pan. This recipe was a lot of time consuming work (I started at 6:30AM! but it was so worth it! It had great flavor! I really worked the rub in just like Guy did on the show and it made all the difference! It definitely had some heat! I didn't care for the Eastern Carolina Sauce but my neighbors loved it! Next time I will use a different Eastern Carolina Sauce recipe. I skipped the rolls entirely-we just ate the pork as the main course of our meal! YUMMY!!!! (Because the "bark" was so spicy I carefully carved into the pork before pulling it all apart and served my young children some pork from the inside. They loved it. My 6 year old had 3 servings, and my 5 and 2 year old had 2 servings!

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Buy a butt instead of the picnic. It's much better for pulled porks. Also some guys like to cook to a certain termperature like 190 or so.
Don't worry of it's not cooked in a authentic smoker. The oven works nicely.

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This recipe is really crap. The rub imparts no real flavor into the meat, the mop sauce just makes it taste like vinegar and the BBQ sauce tastes of nothing but vinegar. I much prefer my vinegar in my pickles and not on my pulled pork sandwiches. UGH!