Oven-Roasted Pulled Pork Sandwiches

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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.

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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.

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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!

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My family loved this!! We kept the sauce separate because my mom and brother aren't a fan of mustard, but they ate a ton of the meat. It actually cooked quicker than expected. It only took 4.5 hours to cook. Next time, I'm going to recreate a white sauce that we get from a local BBQ place and try it with this recipe. Should be awesome! Thanks for the great recipe!! Keep'em coming.

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This was ok. The sauce was way to "vinegary".

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When I search for a pulled pork recipe I don't want to see a bunch of ads for getting rid of belly fat. This is a terrible advertising strategy on the part of the food network.

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I made this for company yesterdy and it was awesome. All my dinner guests loved it. You can never go wrong with Tyler well uh only if you start altering things. I will make this again. The sauce was even better the next day.
Oh the only think I did wrong was not put foil on the bottom of the roast.. it was a bit messy but I can always buy a new roasting pan.
Justin

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I have always wanted to duplicate the pulled pork barbeque that we eat every time I visit family in Tennessee. We Texans are used to beef and cant find anything like this here at home. The pork turned out great and was very easy. For those who had a dry result with their meat, I think the solution is to make sure that the skin and fat layer are on the top when roasting. I did a 9 pound bone in pork roast in about 7 hours at 300, and it was juicy and pulled apart perfectly.

The sauce is very tart. BBQ sauces are very personal and emotionally evocative. I am looking for the Tennesee variey of sauce, so this wasn't the one I am looking for, but it was very good on the meat.

Thanks for bringing me back to my roots with this recipe!

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We have made this recipe three times. The first time we made it, it was so delicious. The pork fell off the bone, and we gobbled it all up. The two subsequent times we have tried to make it, the pork turns out way too dry and chewy. We can't even get the meat to come off the bone. I am so confused because I don't know what we could be doing different. We cooked in the oven on a roasting pan for 6 hours as the recipe said. The boston butt we used the last time was about 4.7 pounds, so maybe we overcooked it? I would appreciate any thoughts or tips you guys might have for me!

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AWFEL... THIS WAS THE WORST RECIPE I HAVE EVER MADE IN MY 47 YEARS OF MARRIAGE. NASTY WITH WAY TO MUCH VINEGAR AND MUSTARD. HAD TO PUT IT IN THE TRASH. WHAT A WASTE OF A GOOD PORK ROAST. THE SMELL TOOK MY BREATH AWAY WHILE I WAS COOKING IT AND I HAD TO OPEN ALL THE DOORS.