Oven-Roasted Pulled Pork Sandwiches

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I don't care for the sauce but my husband loves it! Awesome pulled pork! the dry rub really makes it perfect!

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To find the Cole Slaw recipe mentioned, look at the top of the pork sandwich recipe Web page where it shows Tyler Florence's picture. Click on "Episode: Indoor Barbecue. The Cole Slaw recipe is listed under "Recipes in this episode".

I'm going to try my hand in making the pulled pork sandwich recipe this Friday for our card group - I'll let you know what everyone thinks.

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Made this for a birthday party and it was FANTASTIC. Rave reviews- everyone was licking their fingers!

Made a few changes- added a tablespoon of cumin and a tablespoon of cayenne pepper to the dry rub. Cooked for 3 hours on 325 and 3 hours on 300- meat was perfect and falling off the bone.

Served half the meat with Sweet Baby Ray's and the other half with Tyler's sauce- only used 1/2 cup of cider vinegar and a full cup of ketchup. SO delicious. That half of the meat was gone first! The mustardy-vinegary sauce was delicious.

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This was a great sandwich but when it prints there is no slaw recipe??

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My boyfriend made this for our super bowl party. We do not have a crock pot or smoker and this was one of the few that made pulled pork in the oven.

We used the basic rub but eliminated the dry mustard from it. After it was all cooked, it pulled apart perfectly as planned! The rub was very salty, but I think it went well with the savory-ness of the meat. We used "Sweet Baby Rays" because, well, nothing beats it!

LOVED IT!!

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We loved this recipe, yes, even the sauce. I put a container of shop bought sauce as well as Tyler's sauce on the table, shop bought wasn't touched, I needn't have bothered. I did however adjust quantities. I used 1 cup of cider vingar and half the mustard. I cooked it the day before and reheated it the next day. I used a shoulder roast, a little under 2.5 kg and cooked it for 6.5 hours with a 15 minute resting period and it did just fall apart. Not having access to Creole mustard here (New Zealand I searched the net and found a quick method of making it and boy did it make the coleslaw zing - loved it. I loved the creole mustard so much I am inspired to make up a proper batch. Don't let other peoples opinions put you off, go for it. You won't regret it!

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Don't ever buy bottled bbq sauce again! I loved this recipe, my family asks for it ALL the time!

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Just tried this recipe yesterday...I we loved it. I used a 9 lb butt roast and cooked it for 7 hours covered in a roasting pan. All I had to do was pull the bone out...It was moist and tender. The rub worked well...I did cut 1 TB of pakarika and added a 1/2 tb black pepper and 1/2 cayanne for the rub.
While a few people didnt like the sauce...I loved it. I like mustard BBQ sauces.
Dont find them much in Dallas. I did take waring and cut the vinager to only 1 cup. I was very happy with this recipe. I started to look for recipes from Alton or Guy...found this one and I am glad. Oh forgot about the slaw...that was good
also...my wife was afraid of the hot sauce in it but it was not hot at all.

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Using a "picnic roast" cut with the suggested dry rub, I didn't marinate it. Instead, I used about two tablespoons of bacon grease and browned it before putting it into the oven. After 5 1/2 hours in the oven - I had to use tongs to lift it from the pot as it fell apart.

Instead of sandwiches, I made burritos and served it with fresh salsa, guacamole, sour cream, diced cilantro, and some saute'd pepper and onions.

The wife gave me two thumbs up and refuses to eat at any "Mexican" places anymore.

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I MADE THIS WITH A BOSTON BUTT AND ADDED 12 TO 15 CLOVES OF GARLIC INTO SLITS BEFORE COOKING. I COOKED IT FOR APPROX. 4.5 HRS AND IT WAS SOOOOOOOOOOOOO DELICIOUS THAT MY HUSB. ATE IT 3 TIMES A DAY FOR 3 DAYS! I ADDED SOME CHICKEN STOCK IN THE BOTTOM OF THE PAN PRIOR TO COOKING. I MUST ADMIT, I DID NOT MAKE THE SAUCE BECAUSE MY OTHER HALF IS NOT A FAN OF SAUCE---BUT---IT DIDN'T MATTER BECAUSE THE FLAVOR WAS SO GOOD.!

HE EMPHATICALLY STATES THIS IS ONE OF THE 3 BEST PIECES OF MEAT THAT I HAVE COOKED IN 20 YEARS!-----------AND I'M A GOOD COOK!!!!!!!!!!

BY THE WAY, HE LEFT A LITTLE FOR ME, IT WAS A 7 1/2 LB BUTT, AND GONE IN 4 DAYS.