Oven-Roasted Pulled Pork Sandwiches

Total Time:
30 hr 15 min
15 min
24 hr
6 hr

12 servings

  • Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
  • Cider Vinegar Barbecue Sauce:
  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

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    226 Reviews
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    Simply delicious, but very, very salty. I'll cut the salt in half next time.
    Amazing! My diner guests said it was the best pulled pork they have ever had. Looking forward to having leftovers tonight. Definitely try this recipe, it's super easy!
    OMG! That is the best BBQ sauce ever! I added a little extra garlic and a bit less mustard and it was so good, I doubled the recipe and made a huge batch to bottle and store for later use.
    Very good! My husband loved it. This is a big slab of pork so I only used half of the meat and the other half was used as pork taco the next day. Been making this every time the pork shoulder is on sale. Thanks Tyler.
    Great recipe! Tasted great and family loved it!
    Great easy recipe! The meat turned out moist and delicious. I used a 6.5 lb boston butt and did not find it salty at all. I covered the meat in the seasonings and let it sit over night in the frog. I did not make the barbecue sauce, maybe next time. This is a great recipe that I will be sure to use again. Thanks!
    It is easy, flavorful and versatile (wraps, sandwiches, main course with rice and veggies, etc.).
    If you want a pulled pork sandwiches and you can't smoke a pork shoulder, this is your recipe. Tyler's recipe is so delicious. The pork was tender and easy to pull. The sauce gives it such good flavor. I am from the deep south and I know good pulled pork when I taste it. Thanks Tyler.....you helped wipe away my winter blues.
    Brilliant recipe- the only thing I add is cumin and a touch of majoram- 
    if you follow the recipe correctly, and have the poundage right- it should NOT be too salty.. (Use Kosher salt) 
    I have been using this recipe for years, and I sometimes cut the sugar out..  
    remember the sauce and to toss the meat with it... 
    If you had to throw out your roast, you didn't do it right. 
    Tyler Florence is a professional and not some hack. To those who complained that this pulled pork was too salty, inedible, etc., I have to assume they were either using Morton's table salt or are tasteless POS's and rank amateurs in the kitchen. This recipe wins for economy, ease of preparation and most of all flavor. DO MAKE the barbecue sauce as written. Commercial barbecue sauce is too sweet and won't strike the right balance. The sauce recipe as written should be viewed as more of a vinaigrette. I applied the dry rub and refrigerated overnight. Then I browned the roast (I used Boston Butt) on all sides about 3 minutes per side in my Staub dutch oven. Then I threw the whole kit and kaboodle (try and throw a Staub!) into the oven covered with two cups water (since I'd already browned it, I didn't need it to form a crust). The pork was done in a little more than four hours as slightly less than 300. The dutch oven retains heat, so roasts cook quickly.
    Wasn't impressed at all with the dry rub, in fact I had to throw out themeat after cookingas instructed. The proportions aren't accurate. No sweetness to the rub, too bitter.
    Way too salty! I usually love all of Tyler's recipe. I will try agin but only use 1/3 the salt it calls for. I should have realized that three Tbsp is way to much, but I trusted Tyler. Unfortunately my entire roast is inedible.
    Did you use Kosher salt? Weird, I've never had a problem with the rub turning the pork too salty after roasting?
    Terrible. Three tablespoons of coarse salt???? Are you kidding me?! Unfortunately, I don't have enough experience to see that as a red flag, but it's way too salty.  
    If I were to try this again, I'd say use a third of the salt. As it is, I think my six-year old daughter summed it up best: Daddy, if you were on Chopped, I'd have to chop you. 
    Sadly, I have to agree.
    I really want to make this and I'm wondering if I should cut the salt in half. Did you use coarse salt or table salt? 
    I used a pork butt and it was amazing. Very easy and the spicey cole slaw was a perfect combination. Just add the rub and let the oven do the work. I used my own Sauce. Not the one in this recipe. My husband could not get enough pork.
    This is very, very good!! So different from your typical pulled pork, but it still pleased the masses! The sauce (which I wouldn't call a barbecue sauce is tangy and layered with flavors with a great bite to it! I think the sauce would be great on brats or with a soft pretzel too! The pork is perfect and I love how it's roasted, brings out all the good flavors! This is a new go to for pulled pork! Thanks Tyler for making a typical summer sandwich a special summer sandwich!
    SO GOOD! truly unbelievable! i made this the other night for a small get together and it was a huge success! everyone loved it, in fact so many people asked for leftovers to take home that i had none left for myself. i will definitely be making this again and again. my boyfriend is very big into BBQ, much more than i am, and he said hands down it is the best pulled pork he has ever had! that's saying a lot! the coleslaw was equally delicious and i would highly recommend making that as well.
    WOW! Incredible!!!!!!!
    This has been my go-to pulled pork recipe since I first saved it to my recipe box in 2004. I'm requested to make it for every family event, especially summer graduation parties. Having just moved to a new state, I'm making it tonight for a new group of friends, as "my famous pulled pork!" I've always followed the recipe, let the rub sit overnight, and roast as directed. The spicy coleslaw makes the sandwiches - complements the texture of the pork, enhances the Carolina-style sauce. I roast ahead, put it the crock pot to serve, and always plan for leftovers that freeze beautifully.
    Amazing pork rub, so flavorful and delicious !! I have made pork this way for over a year now and always get raves from everyone who eats it. And there are so many ways to use the leftovers, if you have any. And the leftovers freeze well also. I, too, like some other reviewers, find the sauce a little to vinegary and have had to tweak it to suit my taste. Last time I made it, I added some molasses, which ended up tasting really, really good.
    I like making enchiladas or tacos with the meat
    Good pulled pork recipe. Since this was a last minute decision I only let it marinate for 1.5 hours. Someone mentioned that the pork was really salty so I cut the salt and it came out just fine. I think the sauce had way too much vinegar even after cutting it in half. I had to start messing with it to cut the vinegar taste so in the end it ended up as my recipe sauce and nothing like the original. It came out pretty good! The pulled pork tastes phenomenal on Hawaiian bread buns! I'm not a fan of slaw so I left it out. I will definitely file this away under my favorites but next time I will try a new BBQ sauce recipe.
    This pulled pork was so salty that I actually dug through my garbage to find the wrapper from the pork I bought, wondering if it had been packaged in brine. (It wasn't. The mustard overpowered any other flavors. I ended up the pork and added my own sauce to rescue the dinner I made for company.
    Yes, this is a GREAT recipe. I made this for a party of 45 people and RAN out!!! I used 15 lbs of pork shoulder (same as butt - should have done 20 lbs or more for leftovers. Bought it at Costco in two 7.5 lb packages and put in a large pan. I proportionally adjusted the rub ingredients and had just enough. However, I put the rubbed meat in the oven at 10:30pm @ 225 degrees and it wasn't ready until 11:30am the next morning. That wasn't a problem for me, but just a heads up. The meat reached 170 degrees internally earlier but I cooked to 200 degrees internally and it made for a very moist, falling apart meal. I think 170 is not enough. I added Bullseye bbq sauce into the pulled pork, just enough to get it wet and flavor. Then I made the sauce with 1/4 the amount of vinegar for people to add if they wished. It was still super vinegary but delicious. I just don't think its for everyone, like many reviewers mention. People had third helpings!
    I slow roast it over night until it falls apart
    Delicious! Notes: I decided to rack my roast, add a can of Pepsi before racking & cover w/foil. If you want a crisp finish, don't cover it. As for the sauce, it is SUPER vinegary. I decided to reserve half to try "as is" on the meat. It was fabulous! For the remainder, I added one can of tomato sauce & 1/3 cup honey. Just enough to mellow the bite out. It was yummy too! Last tip, I used the "Fresh Express" ready cut slaw & made a spicy/asian dressing w/ mayo, creamed wasabi, wasabi paste, rice wine vinegar & lime juice. It was delicious & took very little time. I also added some cilantro to the slaw.I will make this recipe again & cut back on the vinegar in the sauce next time.Best bet is to sauce your pork as you eat it anyway, unless you are doing this for a big party. Even then,put out some tossing bowls, & let your guests choose from a variety of sauces. I think even my latest purchase of a mango marinade/sauce would be tasty & give the sandwich a polynesian flair.Happy roasting!
    I made this the day before serving at a luncheon. The pork was FAB. I would give that a 5 star. As for the sauce... The day before serving I made 1/2 a recipe per directions. I thought letting it sit might help. Nope, it was way to vinegary. I should have made it with half the vinegar like others commented. You can always add more vinegar if needed. I used store bought sauce.
    Made this for my daughters graduation party and it was a hit !! Making it for this weekend .. cant wait to eat !!!!
    I am having a party for my daughters' grad this weekend and want to make this too! Did you make a larger amount than this recipe and if so, did you have to change the cooking time?
    OMG amazing! The meat was so tasty and moist. Will use a little less salt next time. This BBQ sauce was just my thing, so delicious!! Not to my hubby's liking, but he loved the meat with no sauce at all, while I liberally used the sauce on my pork. I will continue to make this recipe on a regular basis. And I will make this BBQ sauce , which isn't like a regular BBQ sauce at all, for other meats, and just to have on hand, because it is so delicious!! Can't wait for left overs tomorrow.
    Absolutely delicious! I love the smokiness of the paprika, and the sauce complements the pork incredibly well. I was worried it might be too salty/tangy between the pork and the sauce but it came together beautifully. My husband, who is a bbq snob loved it so much we are making it for Easter Dinner for a little change of pace!
    I was halfway through my first sandwich from this recipe when I decided to get up from the table, walk over to my computer, sign up for an account, and review this recipe. This is absolutely delicious, and could not be more simple. I figured this would be good, but I had no idea it would be this outstanding. I love Carolina style bbq and the mustard/vinegar sauces, and this recipe hits a home run on that alone. However, when you add the Spicy Cole Slaw to the sandwich, magic happens. I am adding this to my repertoire, and I will make this frequently.  
    A couple of notes: My local store only had one Boston Butt left when I got there and it was a 9 pounder. I figured I would need more rub, so I multiplied everything by 1.5. This was not necessary, as I ended up with about twice as much rub as needed. Never fear though, I'm going to try the rub on a slow-roasted chicken!
    Great, super easy recipe and a easy, cheap way to feed a crowd. I made a double batch for my son's birthday party, using half for the party and freezing half of the meat for a camping trip later that month. It froze really well and tasted great even re-heated. There were lots of little kids at both events and they all gobbled it right up! I followed other poster's advice and cut the salt in half. It definitely would have been too salty otherwise.
    Excellent rub! I cooked mine for a few hours longer and lower heat just due to the size of the pork shoulder I bought. Great Carolina style BBQ sauce! My guests said it was the best BBQ sauce they had ever had!
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