Oven-Roasted Pulled Pork Sandwiches

Total Time:
30 hr 15 min
Prep:
15 min
Inactive:
24 hr
Cook:
6 hr

Yield:
12 servings
Level:
Intermediate

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.5 233
Dry rub and BBQ sauce are amazing. I don't like sweet BBQ sauce. I make large batches of the dry rub . I use use it my ribs too. Best ribs I have ever had! item not reviewed by moderator and published
The rub is excellent  I prefer to use boneless pork loin.  I'll shred and freeze and decide what BBQ sauce when I serve it.<br /> item not reviewed by moderator and published
I didn't fully follow the recipe but as a tip, instead of using hamburger buns, take french bread and make garlic bread with it. The crunch and the garlic butter are the perfect additions to this recipe :) item not reviewed by moderator and published
n ***Important note for people that think this is too salty.... The recipe for the dry rub is simply that, you don't use the entire batch to season the meat with. You make the rub, generously season all sides with the dry rub. There will be leftovers. You can see in his video that there is quite a bit left in the bowl and on the board where he seasoned the meat. This recipe is excellent. DO NOT use iodized table salt. item not reviewed by moderator and published
So far i have only used The rub from this recipe, so the rating is just for that portion. Excellent ! did not change anything unless I use a slightly bigger roast. then i just round the measurements proportionally. I did generously rub liquid smoke all over the roast first... Then used Tyler's Rub. Can't wait to try it on country ribs.... Not a fan of strong vinegar, so I have not tried the BBQ sauce yet.. item not reviewed by moderator and published
Made this 2.5 yrs ago and again today. Reviews aided me in identifying preferences. I used only 1.5 Tbsp salt and added 3 Tbsp more of brown sugar. Also reduced apple cider in sauce to under 1 c and ~3/4 c. Mustard. Overall a great recipe. Those of us not from the South and used to cooking differences can begin to experience them without leaving home. item not reviewed by moderator and published
too salty. next time I will replace some of the salt with black pepper and more brown sugar. but way too salty. waaaaaay too salty....... item not reviewed by moderator and published
Simply delicious, but very, very salty. I'll cut the salt in half next time. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great recipe! Tasted great and family loved it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
It is easy, flavorful and versatile (wraps, sandwiches, main course with rice and veggies, etc.). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Terrible. Three tablespoons of coarse salt???? Are you kidding me?! Unfortunately, I don&amp;#39;t have enough experience to see that as a red flag, but it&amp;#39;s way too salty. If I were to try this again, I&amp;#39;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&amp;#39;d have to chop you. Sadly, I have to agree. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is very, very good!! So different from your typical pulled pork, but it still pleased the masses! The sauce (which I wouldn&amp;#39;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&amp;#39;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! item not reviewed by moderator and published
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&amp;#39;s saying a lot! the coleslaw was equally delicious and i would highly recommend making that as well. item not reviewed by moderator and published
WOW! Incredible!!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Delicious! Notes: I decided to rack my roast, add a can of Pepsi before racking &amp; 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 &amp; 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 &amp; made a spicy/asian dressing w/ mayo, creamed wasabi, wasabi paste, rice wine vinegar &amp; lime juice. It was delicious &amp; took very little time. I also added some cilantro to the slaw.I will make this recipe again &amp; 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, &amp; let your guests choose from a variety of sauces. I think even my latest purchase of a mango marinade/sauce would be tasty &amp; give the sandwich a polynesian flair.Happy roasting! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made this for my daughters graduation party and it was a hit !! Making it for this weekend .. cant wait to eat !!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I hate BBQ sauce. I was making this for the family, I had no intention of eating it myself. When i tasted the sauce alone it made my eyes water, it tasted like Tabasco sauce.I decides to try it on the meat anyway and tried some.THIS IS THE BBQ SAUCE I HAVE EVER EATEN! Warning it DOSE NOT taste like any BBQ sauce I have ever tried. I have eaten leftovers every day sense. Just try it is is soooo yummie. item not reviewed by moderator and published
I'm sorry to say that this "BBQ Sauce" is inedible. item not reviewed by moderator and published
Very good - but very salty. Next time I will cut the salt in the rub down to 1 or 1.5 tablespoons of salt. Otherwise an excellent &amp; easy recipe. item not reviewed by moderator and published
Easy recipe and great flavor. I've made this for 2 parties and brought it to work, everyone loved it. I have a large convection oven so I did use convection at 300 degrees to cook the pork. item not reviewed by moderator and published
The sauce was absolutely perfect. I don't know what was up with the bad reviews. Those people must not like a Carolina style sauce, because this was a perfect one. The pork itself was succulent and delicious, I will absolutely make this again. item not reviewed by moderator and published
Great recipe, but please people use some sense add just add the amount of sauce to it get to to your item not reviewed by moderator and published
Ugh,...WOW! So easy to prepare and the oven does all the work! I've made this recipe several times now, bone in (I cook longer and out. Always with a sholder cut. I add chix broth or water to the bottom of the roaster and cover with aluminum foil. It ALWAYS turns out perfect. Now, the BBQ sauce does seem a little vinegary, but after adding it to the meat, its SPOT ON! AMAZING recipe, fairly inexpensive, and is now added to this family's monthly rotation. TY Tyler for this mouth watering recipe! item not reviewed by moderator and published
A recipe I pass on to everyone I know who: 1 trying to make excellent food for a reasonable price and 2 friends who have to feed a large family with little effort. GREAT RECIPE!!! item not reviewed by moderator and published
When I put the roast in the oven, I sealed it in foil, as I had seen in another pulled pork recipe. everyone loved it. However, the recipe for the sauce does not seem right; it is so overwhelmingly vinegary, it was impossible to use. item not reviewed by moderator and published
I love this recipe, I will use it exclusivly from now on. The bark on the roast when it first comes out of the oven is soooo tasty. At first when I tasted the barbecue sauce I thought it was too vinegary but once you put the water in, it is perfect. Thanks item not reviewed by moderator and published
Delicious! I will make this every time I make pulled pork. This is not your average, overly sweet pulled pork! Great flavor. item not reviewed by moderator and published
Again, Tyler, you're awesome! This is just amazing. I only had 1 hour to marinate, and the flavor was still incredible. I drained all of the fat off and then tossed the pulled pork with the delicious 'bits' in the bottom of the roasting pan. I do think I will cut back on the salt next time (and don't get me wrong, I love salt!. I purchased the pork from Costco and froze one of the shoulders (seasoned for another time. This recipe is easy, care-free and DELICIOUS! item not reviewed by moderator and published
Amazing!! The best pulled pork I have had! item not reviewed by moderator and published
LOVED THIS!! So tender.. and the sauce was on hit! Did cut the vinegar to 1 cup and evened up the ketchup &amp; mustard to 1/2 cup each after reading some of the comments.. but as for the meat itself everyone killed it! Thanks tyler item not reviewed by moderator and published
I used the rub recipe with a shoulder butt roast. The only thing I did differently was to cover the roast with tin foil for 4 hours and then remove for the last 2. The pork melted in your mouth! I will definitely keep this one. item not reviewed by moderator and published
I recommend calling your grocery store in advance to ensure that they have the cut of meat that you're using for this recipe. The rub was delicious. I did not use the full amount of vinegar for the sauce and it was still pretty intense. I liked it, but i didn't mix it with the meat and allowed the guests to apply sauce themselves... item not reviewed by moderator and published
A neighbor brought this Pulled Pork to our Independence Day Block Party - I thought it was some of the best I'd ever had and decided to make it myself over the weekend. I let the 6.75 lb Boston Butt marinade with the rub almost 24 hours before cooking. In less than 6 hours the roast was falling apart. The sauce is definitely a must - keeps the meat nice and moist and adds the perfect amount of ZING! This is my new go-to recipe for pulled pork! Thank you Tyler! item not reviewed by moderator and published
I only did the dry rub part and it was good. All the spices blend well together for a delicious bbq flavor. I purchased a six pound Boston butt and followed directions until I got to the sauce part. I did not do this recipe's sauce because I wanted for a long time to try the Neely's BBQ Sauce - and it was finger licking good. item not reviewed by moderator and published
This is the best pulled pork ever. I was worried about it being dry, but it was not! I did not make the barbeque sauce because we have our own that we use, but the pulled pork itself is amazing!! The only difference I do on the pork is add less salt. I use about 1-1/2 to 2 tbsp of salt. The first time I made it, we thought it was a bit salty. So I decreased it &amp; it is perfect for our family. item not reviewed by moderator and published
Look no further for a pulled pork recipe!!! This is the best of the best! Tweak the sugar:acid ratio in the sauce to suit your family's palate and taste as you go to get it right. Everyone I make this for says it's the best pulled pork they've ever had! I would not recommend deviating from the cooking method on this and be mindful of the cut of meat you buy as it makes a difference! We buy a cheap aluminum roasting pan to roast with and cover with heavy foil. Take your time and do it right because it will pay off in the end! item not reviewed by moderator and published
I cheated a bit with this recipe - i used a fresh pork picnic (it was on sale and followed the rest of the recipe except for the vinegar part, wherein I used the Rice vinegar as one reviewer had suggested for the BBQ sauce and had to use 1/2 tbsp dried minced garlic as I was out of the fresh variety. This was my first attempt at Pulled Pork and my friends that tasted it said it was Awesome! You can bet I'll do this one more often. item not reviewed by moderator and published
Fabulous! Used some smoked paprika in the rub. And used rice vinegar instead of cider vinegar because we were out. Loved the sauce with the pork! Definitely not too vinegar-y for this family. It was FANTASTIC. A keeper recipe for sure, and I have not come across a keeper recipe for pulled pork before. So excited! item not reviewed by moderator and published
Made this for my family and it was a huge hit. I used Dijon mustard because that was what I had in the house and it still tasted delicious. item not reviewed by moderator and published
I've made this pulled pork on several occasions, and it's a super hit every time. My only deviation from Tyler's recipe was to switch the amounts of ketchup and mustard. I went with just a 1/3 cup of mustard whilst adding 1-1/2 cups of ketchup. item not reviewed by moderator and published
I prepared this dish for my annual Kentucky Derby party this year. I made the sauce in advance and was shocked at how acidic it was...it took my breath away trying to taste it. I thought I was sunk! but served it anyway. Everyone loved it!! Something about mixing the sauce with the pork made it just right!! There wasn't much left for the next day, but it tasted even better! Leave it to a southern boy to know what's good about pulled pork sandwiches!! Thanks, Tyler!! item not reviewed by moderator and published
I used slow cooker instead of the oven, and it came out very moist and tender. I marinated with the dry rub overnight, then seared the meat in a heavy pan first before putting it and the barbecue sauce into my slow cooker for 10 hours. (I used a bone-in pork shoulder. Defatted the sauce at end of cooking. item not reviewed by moderator and published
My family LOVES this recipe!!! We recently made it for friends on Super Bowl Sunday and they are still talking about how delicious it was. I use my favorite bottled barbecue sauce and add some drippings from the pork for a quick and amazing sauce. I also buy ready made coleslaw for an even easier time. item not reviewed by moderator and published
DRY:,, The dry rub was a pretty nice mix, it wasn;t too sweet or salty. I even brined the meat before following his other directions and the meat came out tough and dry. I threw it into a crockpot with the juices ( added water to the pan from pan and slow cooked it for another 2 hrs, it was still dry but edible. I didnt bother making his brbq sauce per other reviews weren'to keen on it. won't use this one again but will use Paula's pulled pork again with the marinade. That one was good may use this rub again item not reviewed by moderator and published
The pork came out perfect. The rub made this pork amazing. The barbecue sauce......ummm not so much. We were choked back with the vinegar which I thought would cook out, hummmm not so much. Sorry Tyler the pork was very easy thou I recommend doing the pork and just adding your favorite barbecue sauce. Over all we have decided to divide up the pork and keep trying different sauces and see which one we like the best. item not reviewed by moderator and published
easy recipe and great to make for a party - I did brown it before roasting – which seared in even more favor. The roast was a hit. I made the BBQ sauce per instructions and had to fix it up. I love vinegar but WOW this was too much even for me &amp; too much mustard, would definitely change measurements next time. I am not one to follow recipes exactly but since very first time, I followed the instructions. – I think you just have to add and decrease per your taste. I fixed it up with additional ingredients (soy sauce, more ketchup and tomato paste, honey and more sugar just to name a few !! After fixing it up some – it was great and complimented the pork. For those who liked Hot/spicy – I put out some bottles of hot sauce out. Just make sure you take it out of pan as soon as you are finished cooking – the pan juices were so salty – you don’t want to have the roast resting or any pieces mixed in with the pan juices. would make again. item not reviewed by moderator and published
This was my first attempt @ making pulled pork. It was so easy and turned out delicious! I made it for the first time in September for my daughters birthday. Everyone loved it. It has become a family favorite. We have made it several times since. The first time we made the sauce with the recipe as well as the ultimate BBQ chicken sauce. The Ultimate BBQ Chicken sauce is awesome and is now the go to BBQ sauce. item not reviewed by moderator and published
I thought this recipe rocked..everyone in the house loved it..and leftovers were amazing. I made a lot of school lunches. The only thing that I changed a bit was the barbecue sauce, a little too much vinegar for my taste (we could barely breathe in the kitchen. I added more ketchup. Loved the spicy slaw as well... item not reviewed by moderator and published
Very easy to make and tasty. 4th of July hit...or mid-winter comfort food. This works year round! item not reviewed by moderator and published
This is fantastic, and the only way I will make pulled pork sandwiches. I didn't see the spicy slaw attached (as stated, but I just looked it up on its own. Truly a great recipe! Thanks so much! item not reviewed by moderator and published
Excellent recipe. Easy to make, very tender and tasty. item not reviewed by moderator and published
Love Love Love this. Very easy and tasty!! item not reviewed by moderator and published
This is delicious! I have made it many times for my family, and they all love it!!! So EASY item not reviewed by moderator and published
Wow, dont be confused this is not a bbq, the flavors are wonderful and all 5 of us in the house gave it 5 stars, and you have to eat it with the coleslaw. item not reviewed by moderator and published
Oh, my goodness, the pulled pork was absolutely wonderful. I don't even like pulled pork, but this recipe converted me. I put the rub on overnight and placed in a dutch oven uncovered for about 6 1/2 hours (5 lb roast. Topped with Neely's BBQ sauce, mayo based coleslaw, and pickles. I know I didn't make the full recipe but the meat alone is worth five stars. item not reviewed by moderator and published
I have tried several recipes for pulled pork and this recipe is the best! item not reviewed by moderator and published
Was looking for a quick and easy dry rub for pulled pork - and this is it. The pork turned out great - was worried that it would be too salty after tasting some of the edge pieces, but after shredding the whole shoulder, the flavors blended well. Made the sauce which was way to mustardy for our tastes - and we only used 1/2 of what was called for. Had to cut the sauce with more ketchup and then added some barbeque sauce. Much improved. Ten year old even thought it was delicious! item not reviewed by moderator and published
First of all my wife was all bent because the kids were never going to eat it and she turned her nose to it... So the bet was on! The pork rub and roast looked and smelled great. I started making the bbq sauce and I knew vinegar / brown sugar was the tart / sweet compliment in my head, but the smell of the vinegar was really strong and I just thought, she was right - kids and her aren't gonna like it... I pressed on and completed all prep and reserved some pork for the kids and decided to present the sauce to them as "au jus". Turns out my wife, both kids loved it! My son kept saying that the sauce made his tongue dance between the savory and sweetness and my daughter just ate, no words, just ate while "mmmmm'n". Bottom line is that the dry rub on the pork, with the slaw and the sauce perfectly harmonize in your mouth. We make this once every couple of weeks and EVERYONE looks forward to this meal! Way to go Tyler! item not reviewed by moderator and published
I really enjoy the seasonings on the pork roast itself. I use the Splenda brown sugar mix to reduce the sugars and there is no difference in the taste. My husband really likes the bbq sauce, I don't use any bbq sauce. I make extra spice mix and after the pork has been shredded I toss it in to give extra flavor while still warm. I've made it for my husbands people at work over a year ago and the compliments just keep coming! Thanks! item not reviewed by moderator and published
This is a very simple recipe to follow and it turned out delicious! item not reviewed by moderator and published
Best pulled pork ever - I've made it at least 5 times and get rave reviews every single time. item not reviewed by moderator and published
I've made this recipe twice. Both times I followed the recipe for the dry rub and the cider vinegar barbecue sauce except I reduced the 3 tablespoons salt in the rub to 2. I marinated in the refrigerator overnight and roasted as directed. The combined recipes produce a delicious combination of flavors very pleasing to a varied group of diners. I didn't make the spicy slaw either time because I was taking to a pot luck and someone else brought that dish. This recipe is especially nice because I can quickly prep on a busy weeknight, roast the next evening and take to a function the next day with great flavor. Plus it's just so easy. Do yourself a favor and simply follow the directions. item not reviewed by moderator and published
Made this yesterday and the meat was fantastic! The sauce however was really disappointing. It was way too vinegary, I had to add twice as much brown sugar and ketchup to try to knock back the overpowering vinegar flavor and even then it was iffy. The coleslaw was also quite good, so I'm keeping the rating on the overall dish high, because it was very easy to prepare and again the meat itself was gorgeous. item not reviewed by moderator and published
I prepared the rub to specifications, rubbed the shoulder thoroughly and sealed it in a zip loc bag overnight for about 15 hours. Next morning at 9am, I placed the shoulder in a roasting pan, added some beef stock, covered it in foil, put it in the oven and went about my Sunday business. Five hours later, I unveiled the product and took a sneak taste before putting it back in the oven for the last hour of roasting uncovered. WHOA!!! THREE TABLESPOONS OF KOSHER SALT IS TOO MUCH! I almost gagged a little when tasting the outer crust; it was way too salty. However, upon completion of the roasting and pulling the pork apart, the extreme salt taste somewhat diminished and by the time I added the pork to the sauce it was more palatible. Since this was a Sunday dinner, I skipped the sandwich rolls and opted for a bleu cheese potato salad, collard greens and cornbread and sweet tea. I'd do it again but only use 1/2 the salt next time. Oh yeah, FTR, I love Tyler! item not reviewed by moderator and published
This is TO DIE FOR good. I used two 3 pound pork butt roasts (like a boneless Boston Butt), roasted for 4 hours at 300 and 2 hours at 250 (at four hours, the pork was almost at temperature but not falling apart yet). For the sauce, based on the reviews about how "vinegary" it was, I used 1 cup of vinegar instead of 1.5, and I used equal parts ketchup and mustard (somewhere between 2/3 cup and 3/4 cup of each). The sauce along with the rub is AMAZING. You need the vinegar to cut the richness of the pork. I will make this over and over. item not reviewed by moderator and published
Like all of Tyler's recipes this was AMAZING!!! Prepped it as directed and it worked perfectly. I heeded the advice of my fellow culinary creators on here and steered clear of the sauce. I am from Texas and I'm just not a fan of the ketchup tinted vinegar type sauces. I made my own and the pork was incredible. It didn't shred as i hoped but it offered no challenge for my cutting board and meat cleaver. It came off the bone very clean and i chopped it from there. Used Tyler's Cole-Slaw recipe(Ultimate PUlled Pork Episode and made some incredible sandwiches. 4lb pork roast, single guy...there were left overs. Ultimately made a baked potato, loaded with all the standard goodies and piled it high with pork and bbq sauce which made for the ULTIMATE Stuffed baker. Highly highly highly recommend this recipe! item not reviewed by moderator and published
I made a variation of this recipe without the slaw. I slow cooked the pork roast covered in a roasting pan at 225 for 14 hours. Removed and pulled the pork and put into a crock pot. Added back the drippings minus fat. For the sauce I reversed the ketchup and mustard quantities, 1 cup ketchup and 1/2 cup mustard. Poured it over the pulled pork in the crock pot and let that simmer and it was amazing. Find my video recipes on youtube, search for divinechef. item not reviewed by moderator and published
Superb. The dry rub marinade followed by the homemade sauce give the meat so much flavour! We just bumped the heat up a little with some chilli flakes. A simple and absolutely scrumptious "have the gang over" meal. item not reviewed by moderator and published
I love Tyler's reipes. This is another one that didn't disappoint. It's amazing how helpful the reviews are. I am so glad that I read them before cooking the pork. I followed the advice from viewers who stated that there was way too much vinegar. So I did play with the sauce a little and ended up with something quite amazing. My fiancee says its the best pulled pork he has ever eaten and I can't wait to try this recipe again. item not reviewed by moderator and published
Great recipe - but use half the vinegar! The recipe as written was inedible, and I really like a vinegary sauce! Started over and used 3/4 cup vinegar and added 1/4 of molasses and it came out great. item not reviewed by moderator and published
I love this rub! I have made the pulled pork three times and it is delicious. I use the rub on everything from pork chops to chicken. I even thought about making a bunch of it and giving it out in cute packages as Christmas gifts. item not reviewed by moderator and published
I added the sauce's ingredients a bit at a time, and taste tested along the way. For the dry rub, I used smoked paprika (this makes a very nice difference). For the barbecue sauce, I used 1 cup of vinegar, rather than 1-1/2; 2 Tbsp of Maille Old Style Whole-grain Dijon mustard, instead of 1 cup; and 1 cup of ketchup, rather than a ½ cup. The resulting sauce, while seemingly vinegary and spicy-hot in the sauce pan, was perfect when applied to the shredded meat. I served the meat on buns, with the Spicy Slaw recipe. I had a bottle of Bullseye Sweet &amp; Tangy Sauce in my larder. After taste comparisons, we decided that my version of the barbecue sauce was excellent on its own, but was nicely complemented by a dollop of Bullseye on the top bun. Next time, I’ll roast the meat in a pan with a lid or wrap it in aluminum foil to seal in the juices. I will also double the sauce recipe (I needed nearly the full bottle on the shredded meat, which left very little to put on the buns). item not reviewed by moderator and published
I made this pulled pork recipe for a large crowd and it was a HUGE hit. It was easy to make and scales up nicely. For a large crowd we ended purchasing a fresh ham and got a leaner end result-it was not mired in fat, but no flavor or texture was lost...just fat! We doubled all the ingredients to accommodate the larger meat size and it worked like a charm. People RAVED! After we pulled it apart with folks, I stored it in a Crock Pot to be warmed the next day. It made for an easy hostessing job the day-of. I assembled sandwiches for my guests with the spicy slaw that was recommended, and people are still talking about those sammies! item not reviewed by moderator and published
I'm in the process of cooking the pork...sure smells amazing! However, the sauce is way too vinegar-y and mustard-y. Will allow it to mellow for the day; but I suspect I'll be adding more ketchup and brown sugar. item not reviewed by moderator and published
Had a little get to gather last night with some friends. The pulled pork was a big hit. They were telling me I needed to open a bbq shack. Super easy recipe, that's a big plus for me. Used the smoked paprika, I think that made a big difference. Didn't make the slaw or sauce. The hardest part was shredding, I couldn't quit eating it. I will make this again, or else I won't have any friends. Two thumbs up! item not reviewed by moderator and published
I made this recipe using smoked paprika a pork butt that was a little over 4 pounds. I put the rub on, wrapped it in plastic and refrigerated it overnight. I cooked it on rack in a roasting pan covered with heavy duty foil (easy clean up). I cooked it as long as called for, even though the meat was smaller. Once done, I turned the oven off, wrapped it in foil and left it in the warm oven for about an hour before pulling. It was excellent! item not reviewed by moderator and published
We love this. All I can say is moist and delicious! item not reviewed by moderator and published
I would use the pork method but a different sauce. Too much mustard. item not reviewed by moderator and published
I followed directiions to a T for the pork but the meat would not shred. I have no idea what I did wrong! Any suggestions as to what happened? item not reviewed by moderator and published
You don't put anything on the bottom of the pan, like water? Doesn't the pork stick to the bottom of the pan? item not reviewed by moderator and published
Also, as others have noted, IF you brine your roast then you need to cut way down on the salt and be DARN SURE to use Kosher salt. item not reviewed by moderator and published
Did you use Kosher salt? Weird, I've never had a problem with the rub turning the pork too salty after roasting? item not reviewed by moderator and published
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? item not reviewed by moderator and published
I have been making this recipe for years, as written, and have never had it too salty. I am not sure what kind of salt these people are using?? I have made it with Kosher salt as well, just don't use regular table salt! item not reviewed by moderator and published
The HUGE DIFFERENCE is in using KOSHER salt. Your daughter is right ( IF you used table salt...( or even sea salt) you should be chopped) But it is an EASY mistake to make, Kosher salt is in a box ( a bit smaller than 5x7)and us often near the bottom shelf of the isle where you find the table and sea salt. item not reviewed by moderator and published
I like making enchiladas or tacos with the meat item not reviewed by moderator and published
I slow roast it over night until it falls apart item not reviewed by moderator and published
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? item not reviewed by moderator and published
Just curious...I want to make this and I'm wondering if I should cut the salt in half. Did you use coarse salt or table salt? item not reviewed by moderator and published
Kosher is the ONLY choice, or it will be over the top salty. Plus consider the size of your meat. The measurements of the rub should be for a 5. to 7.5 lb roast. item not reviewed by moderator and published
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