Oven-Roasted Pulled Pork Sandwiches

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I purchased a 5 1/2 lb. Boston butt roast and I highly recommend using smoked paprika - you wouldn't believe the drastic difference. I did the roast in my crock pot and cooked it on high for about 6 hours. I did not make the cider vinegar BBQ sauce to go with it because not everyone in my family likes BBQ. The rub gave it more than enough flavor. I rubbed and let it set over night and put a small container of Swanson's chicken broth on the bottom of the crock before turning it on. The roast was falling apart when I removed it from the crock (internal temp was 170 degrees and was extremely easy to shred. I just removed fat as I went along. I discarded the liquid from the crock pot (the pork was very moist and my aunt had a separate dish of a store bought BBQ sauce for anyone that wanted it. My family enjoyed it thoroughly and I've been asked to make it for our next get together.

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The meat was very tender but it had very little flavor. I won't use this recipe for pulled pork in the future.

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This recipe is soooo delicious! I made it exactly as the recipe states. I will defiantly make it again!

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Question: Do you cover while roasting? Thanks!
Gave it 5 stars in anticipation!

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I made this recipe on the weekend. It would be great at the cottage, because you can put it in the oven in the late morning and dinner will be ready when you get back in off the water. The BBQ sauce is really spicy, but good if you like spicy, otherwise, just buy a bottle of your favourite BBQ sauce and use that, but on the side only, because honestly the meat is so darn good you will want to eat it out of the pan. I did add some burbon to the sauce as some of the other comments had suggested, certainly didn't hurt! I used Dijon mustard, which is kind of hot to begin with and may be why our sauce was so spicy. I think I'm going to make this again next week, because everyone, including the kids were asking for more and licking their fingers and in some cases plates!!!

I am now tucking a copy of this recipe into the family favorites section of our home cookbook.

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Simply amazing. Followed the recipe almost exactly, but pulled the pork in the juices, then added the bbq sauce. The rub is the KEY, I could have served it without the bbq sauce....I had other main dishes when I served this, but nobody ate anything else! You have to try this!

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This recipe is the bomb. Once change that I make is to add Bourbon to the Sauce. It is excellent with the mustard. And you can forget Ina's engagement chicken recipe. If you want someone to fall hard for you, make them this!!

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I made this for my husband who is a big pulled pork lover. Didn't have time to make the sauce (I used bottled but the rub and the accompanying coleslaw caused us to roll our eyes back in our heads and groan with delight! OH SO TASTY! I've never roasted anything that long before (and I actually only did it for 5 hours -- but I totally get why you would do that now! Hubby told me to frame the recipe. Hard to say what he will do when I actually make it 100% as written!!! THANK YOU! Totally worth the effort.

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Love this recipe! Wasn't too sure about the dry rub, but it really adds a great flavor to the meat. I ended up roasting the meat in a turkey roaster, covered, for about 4-4 1/2 hours at 275. The meat was cooked perfectly, very juicy and soo good!

Made the bbq sauce, but made a few changes. Used about a cup of ketchup and added a few TBSP of molasses for color - didn't really affect the taste of the sauce, just turned it to a nice brown color instead of the sick yellow color it originally was. Simmered the sauce for 25 min. or so - ended up thick and the vinegar taste was not overwhelming. Marinated it in the fridge overnight. Yummy - my whole family loved it, including my kids (ages 11, 8, 6, and 4. Easy to make and tasty to eat!

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The dry rub for the pork was magnificent! I didn't try the BBQ Sauce, but my husband and son-in-law are still raving over it!