Oven-Roasted Pulled Pork Sandwiches

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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.

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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.

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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 & 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.

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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!

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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.

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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!

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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!

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We love this. All I can say is moist and delicious!

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I would use the pork method but a different sauce. Too much mustard.

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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?