Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy Tyler Florence

Show: Food 911Episode: Indoor Barbecue

Rated: 4 stars out of 5Rate itRead users' reviews (132)

RECIPE
COMMENTS & REVIEWS(132)

Cook Time:
6 hr 0 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 15 min
Inactive Prep: 24 hr 0 min
Cook: 6 hr 0 min
Total:: 30 hr 15 min

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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

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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Comments & Reviews

recipe Oven-Roasted Pulled Pork Sandwiches
Dan Princeton, TX 11-15-2009
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I actualy loved the sauce!!!
Rated: 5 stars out of 5

Just tried this recipe yesterday...I we loved it. I used a 9 lb butt roast and cooked it for 7 hours covered in a roasting... pan. All I had to do was pull the bone out...It was moist and tender. The rub worked well...I did cut 1 TB of pakarika and added a 1/2 tb black pepper and 1/2 cayanne for the rub. While a few people didnt like the sauce...I loved it. I like mustard BBQ sauces. Dont find them much in Dallas. I did take waring and cut the vinager to only 1 cup. I was very happy with this recipe. I started to look for recipes from Alton or Guy...found this one and I am glad. Oh forgot about the slaw...that was good also...my wife was afraid of the hot sauce in it but it was not hot at all.Read more
recipe Oven-Roasted Pulled Pork Sandwiches
Greg Falls Church, VA 11-12-2009
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One minor adjustment...
Rated: 5 stars out of 5

Using a "picnic roast" cut with the suggested dry rub, I didn't marinate it. Instead, I used about two tablespoons of bacon... grease and browned it before putting it into the oven. After 5 1/2 hours in the oven - I had to use tongs to lift it from the pot as it fell apart. Instead of sandwiches, I made burritos and served it with fresh salsa, guacamole, sour cream, diced cilantro, and some saute'd pepper and onions. The wife gave me two thumbs up and refuses to eat at any "Mexican" places anymore. Read more
recipe Oven-Roasted Pulled Pork Sandwiches
maurie worcester, MA 11-12-2009
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HUBBY THINKS IT'S ONE OF THE BEST!!!!!
Rated: 5 stars out of 5

I MADE THIS WITH A BOSTON BUTT AND ADDED 12 TO 15 CLOVES OF GARLIC INTO SLITS BEFORE COOKING. I COOKED IT FOR APPROX. 4.5 HRS... AND IT WAS SOOOOOOOOOOOOO DELICIOUS THAT MY HUSB. ATE IT 3 TIMES A DAY FOR 3 DAYS! I ADDED SOME CHICKEN STOCK IN THE BOTTOM OF THE PAN PRIOR TO COOKING. I MUST ADMIT, I DID NOT MAKE THE SAUCE BECAUSE MY OTHER HALF IS NOT A FAN OF SAUCE---BUT---IT DIDN'T MATTER BECAUSE THE FLAVOR WAS SO GOOD.! HE EMPHATICALLY STATES THIS IS ONE OF THE 3 BEST PIECES OF MEAT THAT I HAVE COOKED IN 20 YEARS!-----------AND I'M A GOOD COOK!!!!!!!!!! BY THE WAY, HE LEFT A LITTLE FOR ME, IT WAS A 7 1/2 LB BUTT, AND GONE IN 4 DAYS.Read more
recipe Oven-Roasted Pulled Pork Sandwiches
Jessica Chicago, IL 10-23-2009
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Excellent...husband ate an entire pig almost!
Rated: 5 stars out of 5

I made this for my husband's birthday and he ate a 5 lb shoulder in 1 week. I threw this in the crock pot on high for 6 hours... after letting the rub sit for about an hour. The sauce was good, but I cut the cide back to 3/4 cup and amped up the brown sugar (from the Midwest, so we are used to a sweeter sauce). Excellent otherwise...great for feeding a crowd and strectching your dollar.Read more
recipe Oven-Roasted Pulled Pork Sandwiches
null null, null 10-07-2009
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A fabulous crowd pleaser!
Rated: 5 stars out of 5

This recipe has become a staple in my collection. I often get requests for it specifically from our friends. The recipe is... by far one of the best I have for feeding alot of people with minimum prep time, and absolutely no fuss or bother. Regarding the roast, I usually use a boned shoulder, sometimes 2 smaller ones to equal around 8 pounds, I marinate it overnight and cook it for around 7.5 hours, covering loosely with foil at the 6 hour mark so the rub doesn't burn. I always make the BBQ sauce. It's become legendary around here. I understand the comments about the vinegar and mustard (just leaning over the pot while cooking it is enough to clear out your sinuses!), but I truly believe the secret is making it the day before, simmering it down to a nice thick consistency then reheating gently to warm just before serving is the key. I've found this eliminates the overly "vinegary" taste, and gives the flavors an opportunity to meld and mature. This is important also for the cayenne - if made just before serving the cayenne doesn't have time to mellow, and with a teaspoon of it in the recipe, it can be overpowering if not allowed to settle with the other ingredients for a while.. I never put the sauce on the pulled pork before serving, I just serve the sauce in a bowl alongside. I use a disposable roasting tin too - this recipe is so quick and easy to prepare, who wants to spend 2 hours scrubbing a pan when their guests leave? Not I! Outstanding and highly recommended.Read more
recipe Oven-Roasted Pulled Pork Sandwiches
Jen NY, NY 10-04-2009
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Delicious Pulled Pork!
Rated: 5 stars out of 5

I'm a Tennessean living in New York City, and I get homesick for some really good pulled pork. I tested two recipes this... weekend, and the 2nd one I made was this--and wow, what a treat. I don't have a roasting pan so instead made this in my Dutch oven. One thing I did differently was to cut up the roast into 4 pieces before I did the rub, then when I roasted it, there was more of that delicious crust. I loved the sauce too but added it to my sandwich at the end rather than coating all the meat in it beforehand. Thanks Tyler!Read more