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Oven-Roasted Pulled Pork Sandwiches Recipe

Oven-Roasted Pulled Pork Sandwiches

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Average Rating:

Total Reviews: 202

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  • on January 26, 2009

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    I made this for a party of men! They all loved the sause and said it was really good. It was very different from the regular bbq sause. I only used 1/2 of the cider vinegar and it was plenty. Very strong taste. I am definetly making this again ;

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  • on January 24, 2009

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    I'm a Texas transplant to GA and don't care for the Carolina-style pulled pork I've eaten in these parts but I decided to try this recipe (It's Tyler!. I had a 5 lb Boston butt pork roast (bone in and roasted it exactly as in the recipe. It roasted for 6 hours with no problem and fell apart with no dryness whatsoever, as Tyler says it should. I believe the choice of pork cut is extremely important for the end result here. The only thing I'd change is making twice the recipe for the sauce, as it's not enough when you have five pounds of shredded pork staring at you and you want to ladle it over the sandwiches before you add his Spicy Slaw - another must have. This met with rave reviews and I definitely will be cooking it again! It's a keeper!

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  • on November 29, 2008

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    My family of boys all loved this oven roasted pulled pork recipe. After reading some of the comments about dryness, we kept the oven at 275 degrees, placed just enough chicken broth to cover the bottom of the roasting pan, barely covered the pork roast and cooked for 4 hours.The meat fell apart,we didn't have to use the fork shred method at all. Served on onion rolls with home-made potato chips and baked beans (good standbys. Each was able to add their bbq sauce as desired which works for the different tastebuds and personal stomach/digestive challenges. FANTASTIC Taste, moist, and plentiful - would definitely make over and over again!

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  • on November 15, 2008

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    I have made this twice. The rub is incedible. The meat can be served without the sauce and it is still awesome. The first time I made it, I was scared by the comments on the sauce so I cut back on vinegar and mustard. It was tasty, but it seemed to lack a bit when matched with the coleslaw on the bun. The second time I made it with the portions listed for both mustard and vinegar and the results were astounding. If you have ANY appreciation for mustard/vinegar based sauces, make it as listed. When paired with the slaw it makes for an incedible sandwich. My neighbor has already asked me to make some for him too. If it's too tangy for you, cut it with more ketchup.

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  • on November 06, 2008

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    I don't like the of the rub-its too salty, the cook time was off (It burned terribly the first time around after about 3 hours, and the sauce is SO NASTY. I added more sugar to the sauce thinking it would make it not be so acidic-but it burns my nose just to smell it! Imagine what it would do to my insides! No thanks Tyler Florence!

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  • on October 25, 2008

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    I have had rave reviews everytime I have made this. Never once has anyone said they don't like it.

    My shortcut is this. I cook the pork in the "crock pot". Depending on my time I use high or low. If I am going to work, I put it low, and if I want it quicker I use high. If I use low, It is ready after I get home from work to shred.

    Then I make the sauce, add the hot sauce to the shredded pork in the crock and let cook in the sauce as long as I can stand it. If everyone is starving, It isn't very long.

    Hope this helps.

    thanks again, Tyler

    Since I have had his, I can't ever go back to the sweet, tomatoey barbacue ever again.





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  • on September 13, 2008

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    So, I live up here in Vermont. My husband is a Chef. I made Tyler's recipe with a few modifications (totally can't help myself. Both of us are J&W grads and my family had a restaurant for 35 years The basics of this pulled pork are outstanding!!! What a great method. Just be sure your pork has enough fat on it. I did loin with a good layer on top. The changes I made were to lower the temp for the last 3 hours to 275, kicked up the cayenne by 1/4 tsp, and lowered the salt in the dry rub. (blood pressure issue Made this twice and both time the husband absolutely loved it!! Figured a Carolina Boy would have to have a great barbeque recipe. LOL

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  • on September 11, 2008

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    I love the pork, but modified the sauce ... I cut the vinegsr in half and substituted with chicken broth, added 1/2 cup mustard instead of 1, and 1 full cup ketchup instesd of 1/2 cup. The rest of the recipes is great. I also buy hawaiian sweet rolls for the sandwiches, they taste better with sweet bread. The coleslaw is the best I have ever had, I sued to hate coleslaw, but now I crave it mad this way.
    I have made this many times for my family and friends, Everyone wants the recipe. You will never be sorry!
    Thanks Tyler for bringing the chef into my kitchen!

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  • on August 31, 2008

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    This is definitely not what people think of as Barbecue in 'the north' where most sauces are thick and tomato-based. It is, however, the best recipe I've ever found for the kind of barbecue we look forward to when visiting family in Tennessee and North Carolina!! I personally love the vinegar/mustard sauce, but it's not the recipe for you if you want a smoky, thick or tomatoey sauce (which I don't care for at all. Everyone I've made this for loves it because it is different and tangy.

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  • on August 17, 2008

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    I loved this recipe. It's easy and scrumptious. I've shared it with others and plan to cook it for a TX vs. Arkansas tailgate (pulled pork - get it?. I love the b-b-q sauce too, but beware if you're not use to the tangy vinegar type of sauce. I was proud of myself for pulling this off, but again it was easy. You just don't need to tell your guests :

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