Oven-Roasted Pulled Pork Sandwiches

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Best pulled pork ever - I've made it at least 5 times and get rave reviews every single time.

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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.

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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.

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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!

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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.

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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!

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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.

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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.

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Loved the pork. The only change was to pat the meat dry, then wet it down with liquid smoke and follow the recipe. I make this and freeze leftovers for many lunches.

I'm from north Alabama where we use a similar Carolina Red sauce but without the mustard: The day ahead I prep the butt and combine 1 1/2 cups cider vinegar, 3 tablespoons ketchup, 1 tablespoon brown sugar, 2 teaspoons salt, 1 tablespoon ground black pepper, 1 tablespoon Louisiana hot sauce and 1 1/2 teaspoons cayenne in a pint glass jar.

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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.