Pulled Pork Barbecue

Total Time:
9 hr 35 min
Prep:
20 min
Inactive:
3 hr
Cook:
6 hr 15 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
  • Cider-Vinegar Barbecue Sauce:
  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • Pan drippings from the pork
  • 12 hamburger buns
  • 1 recipe Cole Slaw, recipe follows
  • Pickle spears, for serving
Directions
Cider-Vinegar Barbecue Sauce:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions (white and green parts), chopped

1 fresh red chile, sliced

1 1/2 cups mayonnaise

1/4 cup Dijon mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.


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4.5 518
I just Mae Tyler's Pulled pork recipe for a small block party.  People were raving about it, and I must admit, it was/is very good.  The only thing I changed was the length of time I cooked my pork butt.  I put it in at 225 degrees and cooked it two hours per pound.  I think it would not have come out as good had I only cooked it one hour per pound. It was 8 lbs and I cooked it for  almost 16 hours.  The other change was I made Tyler's BBQ sauce, but my husband found it just too "tangy."  To counteract it, I mixed about 1/3 of Tyler's sauce with 2/3 of our favorite bottled sauce.  It really was wonderful. item not reviewed by moderator and published
I'm not a follower of most recipes! I see them as a jumping off point! Tyler's style is a combo of SC, Eastern NC, Western NC and western Ky, I've had the pleasure of eating all over the South, with things I like about each style. I added a T of ground coriander to the rub, marinaded pork overnight. It only took 4 1/2 hrs to reach 200o, Due to the poor reviews of the sauce, I made a half batch. I also used beer to deglaze the pan. I think the deglazing is essential! Keep cooking down the sauce! It will be awesome! I didn't make the cole slaw. (Western NC!) because I don't like it! , item not reviewed by moderator and published
This recipe is perfect just the way it is! The BBQ Sauce is my all time favorite! Amazing! YUM! I have made this about a dozen times since I found this recipe! item not reviewed by moderator and published
Made this for a family gathering. It was delicious, everyone loved it! item not reviewed by moderator and published
This is the best bbq ever. I have made this about 10 times, and I always get so many compliments and everyone wants the recipe. So tender and juicy. I will keep making this for sure! item not reviewed by moderator and published
I have no idea how this could get anything less than 5 stars. It is the best bbq recipe I've ever had. The mustard sauce is also the best I have ever had and prefer it over regular now. Tyler knows what he is doing! item not reviewed by moderator and published
Made exactly as written. The dry rub resulted in a wonderful bark and the barbecue sauce was a nice change and good compliment to the rub. As Tyler says, "it's fantastic." item not reviewed by moderator and published
This is the best we ever had. item not reviewed by moderator and published
This comes out very good, the only thing I do different is I roast it on the grill instead of the oven. Slightly less mess and I think it get's a better crust. That and as with any larger roast go by temperature, you can't really afford to just set it and leave you need to check it periodically and IMO turn it help develop crust/cook evenly. 170 might be a tad low for me as well I did it to that and I wasn't convinced it was entirely broken down I aimed for 180-190 since then and think that's about right. Another thing is that you don't HAVE to shred this. It's effectively a pork roast and can be served as such. After seeing how good the bark came out the first time I tried just slicing it like a roast the next time. I think I might actually like that better since it keeps the bark more intact and it's easier to get a bit of it with most pieces when served in slices. (and that bark comes out REALLY good) The sauce can still be served in a squeeze bottle or the like on the side. item not reviewed by moderator and published
This was fun to make and relatively easy - The BBQ sauce stumped me a bit, it was VERY vinegary, but after letting it reduce and thicken and then adding about 3 more tablespoons of brown sugar to cut the vinegar it turned out to be a very good sauce. I also added a jalapeño to the slaw which gave it a kick. The pulled pork and the slaw are definitely meant to be eaten together, they compliment each other so very well. item not reviewed by moderator and published
Soooo yummy out of the oven. item not reviewed by moderator and published
This is the best oven pull pork I have ever had. I have made it for a crowd and it gets rave reviews. you really need to make the sauce and the coleslaw. It completes the dish. I do nothing different except last time I didn't have paprika but some of Emeril's essence and just added brown sugar for the dry rub. I also let it sit overnight with the rub on before I cooked it. item not reviewed by moderator and published
Tyler, this has been our go-to pulled pork recipe for years! Being from the eastern shore area of North Carolina, our vinegar-based BBQ liquid (it's not really even a sauce - it's more for drizzling) never has ketchup or brown sugar. So Tyler we use our own but always cook our pork with your marvelous recipe. Most of the time, we pull chunks off the roast to serve hot for dinner and fork-shred the rest for BBQ the next day. And we always use the rub on the pork butt and refrigerate it overnight. Delicious! The aroma of the meat roasting will make you and your guests salivate. By the way, folks, "North Carolina BBQ Sauce" is an impossibly general description since there are totally different sauces or liquids used in the many different regions of the state. item not reviewed by moderator and published
This stuff is addictive. I know there are other great Pulled Pork recipes out there but if I want Pulled Pork, I'm craving this one. Tyler, you are awesome. Thanks more than I can say, for this one! We freeze it all the time. The only problem is managing to leave it in the freezer! item not reviewed by moderator and published
I have made this before and it's real crowd pleaser. I would like to make this ahead and freeze it. Any thoughts? item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
waaay too much cider vinegar! I added double the ketchup and double the sugar.. It's still "tasty" but a bit strong for me. Better than store-bought, definitely not as good as some other homemade sauces. item not reviewed by moderator and published
Very tasty! I did it with chicken breast, also! item not reviewed by moderator and published
AMAZING! Rub is great... sometimes I let it sit overnight with it. Cider Sauce is a bit too vinegary for my taste so I usually alter it slightly. I serve it along side with a sweeter sauce as well. I have been making this for years and I ALWAYS get rave reviews. When someone asks for the recipe I tell them its a secret!! I use flays slaw recipe with it item not reviewed by moderator and published
This is a great recipe! I have now made it about eight different times and it always comes out perfect. The hardest part of the recipe is trying not to eat the pork as you are trying to pull it apart! The BBQ sauce is great as well, but please remember that it is a vinegar based sauce. I personally love the sauce, but not everyone does. I always serve mine with the sauce from this recipe, along with a store bought sauce. This allows my guests the ability to use the sauce that they like best, which is usually about a 50/50 split. Don't judge the sauce on smell or taste-test alone though. The sauce needs to go ON the sandwich when you taste it. All in all, this is the absolute best pulled pork recipe out there! item not reviewed by moderator and published
I followed the recipe exactly as directed for the pork. It was perfect and delicious. For the bar-b-que sauce...which is a Carolina style sauce....I added another 1/3 cup of ketchup and two more TBS of brown sugar. That helped to make it a bit less "tangy" but not overly sweet. Served the pork on crusty rolls not the soft hamburger buns. Yummy! Did not make Tyler's coleslaw...used our own. This pulled pork is a keeper and is good for feeding crowds. item not reviewed by moderator and published
I made this recipe for my family and followed the recipe to a T except I used a crock pot to cook the pork. It was awful the seasoning packet you buy at the grocery store is ten times better then this. The barbecue sauce was equally bad it stunk up the house. I wound up throwing the whole thing out and ordered a pizza. item not reviewed by moderator and published
I usually make a recipe exactly as it's written the first time, and I do wish I had read the reviews and alterations y'all posted before I made the sauce. I ended up adding another 1/2 cup of ketchup and an additional 1/3 cup of brown sugar. My boyfriend loved it and so did I - so this is the only thing I'll change in the future. The rub for the roast is AWESOME! I did a little research on mustard-based BBQ sauces and, in a nutshell, here is what I discovered: "Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans." (Wikipedia) All in all, I highly recommend this recipe, although I did not make the Cole Slaw - made my own. item not reviewed by moderator and published
my fiance and I love to cook so we were excited about making this recipe,we used Tylers dry rub recipe and it was good,however the pork alone lacked flavor. we didnt use tylers bbq sauce recipe because my fiance makes his own bbq sauce and its to die for. Overall this was a really good dish it just needed some doctoring up. we will still use his dry rub recipe but thats all,oh and i forgot to mention,before going into the crock pot we put it on the grill to add some smoke flavor to it,then when we put it in the crockpot we poured some root beer in the bottom item not reviewed by moderator and published
Way too much mustard. Had no issue with the vinegar, but I would put 1 cup ketchup, 1/2 cup mustard, switch the two. Slow great. item not reviewed by moderator and published
The pork itself was great. The sauce was so inedible I think a mistake was in posting the recipe. Other recipes call for about 1/3 the vinegar. The sauce could NOT be saved. item not reviewed by moderator and published
I never have to eat pulled pork in a restaurant again....made my cole slaw based on the KFC recipe....wasn't too crazy about the sauce part....too much mustard...so I used a store bought sauce and added the pan drippings to that.... item not reviewed by moderator and published
This recipe is great the only change I make is using more carrot in the slaw, matchstick cut yum. Question: for my guests that prefer chicken, I think this would be great with bone-in-skin on chicken along with the pork - maybe less oven time, otherwise the same as the pork? item not reviewed by moderator and published
Delicious! Made this as my first attempt at pulled pork. I was worried because of all of the vinegar but the flavor melds into a delicious sandwich. Will be making again. item not reviewed by moderator and published
I do not write reviews very often but I felt compelled to write a little note about this recipe. I used this recipe as a base for the meal I made tonight and it was fantastic. I used a pork loin instead of a pork shoulder but I used Tylers rub and I made the Carolina bbq sauce. BBQ can get people all riled up but if you know your sauces and how they should taste....then you will know this recipe is spot on for a Carolina mustard and vinegar heavy bbq sauce. And as a previous reviewer said, the rub compliments the sauce or the sauce compliments the rub either way. Very good, everyone was happy, I used chipotle adobo sauce and peppers in my coleslaw and used some sour cream and lime instead of lemon.....again very nice meal, thanks! item not reviewed by moderator and published
Oh my goodness...YUM! The flavors are all so distinct but go so well together. I made this for my two sons and husband and we all rated this recipe in our top 5. We will definitely make this again and again. item not reviewed by moderator and published
This was delicious! I cut the salt to 1 T sea salt but followed rest of dry rub ingredients. I only had 1 hr to marinade, but it still turned out great. I love the crust that forms! I also made the cole slaw recipe - quite tasty; esp, when on the bbq! I used the Neely's sauce but added beef broth and red wine in place of the water; halved the ketchup; added both garlic and onion; added 1 T molasses and 1 T sugar and 2 T brown sugar. I also added 1 T chile powder and some shakes of cayenne for a kick! item not reviewed by moderator and published
The BBQ sauce was terrible terrible terrible! Over a cup of vinegar?!?! No way! Maybe 1/4 cu would have been more appropriate. Cost me quite a bit since I had to toss everything out even after trying to fix it. A bag of brown sugar couldn't even fix it. Thx Tyler. Although the pork itself was very good. But now I have no more ingredients for the sauce. Well, I do have some ketchup left. item not reviewed by moderator and published
Excellent recipe for pulled pork. Most reviewers on here didn't like this vinegar based BBQ sauce because they are used to the sweet style BBQ sauce or a store bought bottled sauce. The amount of vinegar IS correct! I've had North Carolina BBQ where the sauce had even more vinegar and less sugar, it's all based on what region of North Carolina you're in. If you're not used to North Carolina style BBQ, then you probably won't like this sauce. My mom and grandma were both from North Carolina so I grew up appreciating this style BBQ. You can't go to any table in North Carolina without seeing a bottle of vinegar based sauce! It's like having salt and pepper on a table, it's a staple in NC, that's what makes the pulled pork! You have to have 3 things and 3 things only..pulled pork, vinegar based BBQ sauce and cole slaw, and you're set for a heavenly experience! a side of potato salad doesn't hurt either! item not reviewed by moderator and published
Loved the pulled pork! The rub was delicious! I will continue to make this recipe, except for the sauce. Like everyone else, it was too heavy on the vinegar and mustard. I really prefer Neely's BBQ Sauce recipe over this one. The coleslaw was perfect! It made a large batch. Next time, I would cut the recipe in half. item not reviewed by moderator and published
I loved this recipe! Now I did not make the coleslaw so I cannot comment on that but everything else was delicious. I cooked my pork in a slow cooker just because we were not able to be home all day while this cooked so it did take about 8 hours instead of 6, but I was still able to take some of the drippings, after I drained the fat, and reduce them to add to the bbq sauce. Now with the bbq sauce, I added just some tabasco and extra cayenne just for my spicy taste. While I was cooking it, I was nervous it was vinegary but my husband loves vinegar flavor so I left it as is. I want to encourage people to leave the sauce as is, it goes wonderfully with the spices in the rub and the pork! I read so many reviews saying they didn't use it or changed it and I loved it as is (just adjusted for my spicy tastes. It does not taste overly that good on it's own but mixed with the pork was perfect! item not reviewed by moderator and published
Just have a question -- is the pork roasted covered or uncovered?? item not reviewed by moderator and published
I didnt make the BBQ sauce, I just srinkled it with kosher salt after pulling it apart and it was wonderful as is. I had to tweak the coleslaw a little; less dijon, more sugar and went half and half on mayo and miracle whip because we like it a little sweeter. Nice change to your run of the mill coleslaw. (I would rate the slaw 4 stars with the changes, 3 stars before. item not reviewed by moderator and published
I always follow recipies precisely before making my own adjustments. This is a FANTASTIC pulled pork recipe as is. The dry rub for the meat is so tasty! While the BBQ sauce does have a strong mustard/vinegar taste just after it is made, the intensity of it fades once cooked down a bit. It is absolutely not a traditional BBQ sauce in that it has a strong vinegar tang to it. I doubt I'd even enjoy a traditional BBQ sauce with the spices used to rub the pork. As is, the sauce is the perfect compliment to the juicy pork! I did not make the cole slaw so I cannot comment on how delicious is was.. or wasn't! : item not reviewed by moderator and published
This was my first attempt at pulled pork since we are not big pork eaters. My husband and 11 year old son loved the sauce, however I thought it had way too much vinegar and mustard, so in my 'do over' I will cut the mustard in half and the vinegar down to 1 cup. I didn't even dare serve it to my 6 year old - just bottled sauce for her! item not reviewed by moderator and published
THE BEST! item not reviewed by moderator and published
This is one of the best recipes I have ever used.I do make my own BBQ sauce but have used this recipe at least 10 times.Cole slaw is the magic touch. item not reviewed by moderator and published
Just did the coleslaw and it was OUTSTANDING. It is a keeper, very easy - why would you ever by store bought coleslaw... never again... item not reviewed by moderator and published
I have to say this is the best pulled pork I have ever had. We smoked it for three hours then finished it in the oven. The flavor was amazing. I did cut the vinegar in the sauce back to one cup. The pork was such a hit the Super Bowl party that no one ate any of the ribs. I've been banned from making any other recipe. item not reviewed by moderator and published
This recipe was easy to make and very tasty. I would not change a thing. It is going in My Recipe Box. item not reviewed by moderator and published
LOVED IT... my husband is not a fan of slaw and he love this one. I used store bought BBQ sauce but the pork was amazing! item not reviewed by moderator and published
I made this for my daughter's graduation party and it was the first thing gone!! Very tasty - although I did lessen the mustard and upped the ketchup a little....just personal taste. item not reviewed by moderator and published
The rub deserves 5 stars, but the sauce was completely disappointing. I even lessened the vinegar, after reading the posts of others, but the vinegar taste was still overpowering. We thought the pork ( minus the sauce, was so good, that we didn't want to ruin it with the bad bbq sauce, so we're going to try it tomorrow with a new sauce recipe item not reviewed by moderator and published
The pork wasn't bad but I made a big mistake not reading the reviews of the sauce before I made it. Too much vinegar and wayyyy too much mustard. The color was yellow/brown and didn't look like any sauce I'd ever seen. Researching after the fact, I see that there are several different types of Carolina sauces. One is a mustard sauce that contains 1 cup but most have much less - as little as 1 tablespoon. I wound up chucking the sauce and making a new batch with only 1 cup of apple cider vinegar and 1 tablespoon of mustard. Don't know how authentic it is but I added 1 cup ketchup, a tablespoon of molasses, 3 tablespoons of brown sugar, 1 tablespoon of chili powder, salt, a little bit of red pepper flakes and 1 tablespoon of liquid smoke. Not bad for a Yankee. item not reviewed by moderator and published
It was OK. I made a two 2.5 pound pork roasts in the same pan and apparently didn't adjust the cooking time down enough because the white meat was dry, but the dark meat was really good. Good rub, but could have used a bit more salt. The sauce, however... I wasn't happy with it. Too mustardy, too vinegary. I cut the mustard down and added liquid smoke, but it was still too mustardy for my taste. But I don't like mustard. If you do, this may be the sauce for you. item not reviewed by moderator and published
I'm rating this a 4 star only because of the bbq sauce which I think has too much vinegar and mustard. As suggested by a lot of previews reviewers, I added less vinegar (2/3 cup and mustard (1/2 cup and my sauce came out just perfect! The pork was fabulous! Soft and tasty. We consumed half of the pork only so tommorrow, I will make pulled pork taco with the rest of it. Yumm! Thanks Tyler! item not reviewed by moderator and published
I think the recipe as posted must have misstated how much cider vinegar... way too vinegary, perhaps only 1/2 cider vinegar? i had to throw it out, even after adding more brown sugar. item not reviewed by moderator and published
Delicious!!! I used this recipe to make pulled pork sliders for a party and it was a huge hit. I received several requests for the recipe. I'm not a cook, so was quite relieved to hear how much everyone enjoyed my sliders!! I will definitely use this recipe for other occasions. item not reviewed by moderator and published
I wish you could rate the sauce separately. I, too, did not care for the sauce so I used The Neelys' BBQ sauce recipe, minus a bit of the sugar, and my family is in LOVE with this pulled pork! I use two 3lb. boneless loin cuts and wow does it just fall apart and melt in your mouth! I've put it on corn tostadas with some Mexican cheese and baked it, I've put it in with cubed potatoes and made a home fry hash, the possibilities are endless! The rub is just wonderful. item not reviewed by moderator and published
This was my first time cooking BBQ as we don't eat it at home or in restaurants in the UK! This tasted alot like the BBQ I had whilst travelling in America and I was impressed with both the taste of the pork and the ease of the recipe. My only complaint was that there was maybe a little too much salt in the rub and possibly too much vinegar! This recipe is definitely worth trying though! item not reviewed by moderator and published
It was our 1st time making it and decided to make it for superbowl sunday. Well everyone just absolutely loved the pulled pork! THANK GOODNESS FOR THIS RECIPE...it is a keeper. I am now planning to make it again for my daughters hello kitty hawaian bday party. item not reviewed by moderator and published
I thought the sauce was too tart with all that vinegar and mustard. I think it had to be a typo. item not reviewed by moderator and published
Great recipe, but you people need to make sure that when you add the BBQ sauce only add a small amount at a time until it's the taste you desire. If your are not a fan of a mustard/vineger sauce then dont use it. THis sauce is made for pork but use it sparingly. Use some commen sense people. item not reviewed by moderator and published
Wonderful pork, forget the sauce. This is neither a KC or Carolina type sauce. It's more like ketchup and mustard. item not reviewed by moderator and published
I agree with others that said the meat tasted good enough on it's own if you worry about the sauce. I made a few changes based on many of the reviews and also since I wanted to put it in the crock pot. I used about a half of a Sam Adams beer for the liquid and cooked it for 7 hours Also ( and this is where the reviews were helpful changed the sauce since I didn't want to waste the meat . I used 1 cup ketchup , 1/2 cup of dijon mustard , 1/2 cup of apple cider vinegar and 3 ladles of the juices in the crock put. My husband isn't a fan of barbecue sauce and he really liked this one. Will definately be making this again item not reviewed by moderator and published
This is only a review of the pulled pork recipe. My family thoroughly enjoyed this pork for dinner. This was only my second attempt at pulled pork and it was a winner. I only made one change to the recipe. I realized that I didn't have garlic powder while prepping, so I used minced garlic (about 1 TBSP in the "dry" rub. This is now my go-to for pulled pork, but I will try it as written the next time. I had company for dinner when I served it, and a relative just called and asked for the recipe. Many reviewers indicated that it was too salty; however, I found that the saltiness of the crusty exterior blended well with the juicy meat when shredded. So, it will be salty if someone shaves of the crust and eats only those morsels. As a whole, this worked and it worked fabulously. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
I can't imagine a pulled pork sandwich being better than this. Maybe one exists somewhere but I have no desire to try and find it because this one is utter perfection. The only change I make is with the BBQ sauce. As advertised, it truly is a cider vinegar/mustard sauce. I add 3 to 4 times more ketchup than the recipe calls for to make it more like a traditional BBQ sauce. It's still comes out very tangy -which I love- but it makes it more palatable for the majority of people. The pork itself and coleslaw are amazing. I hate slaw that's dripping with mayo and Tyler strikes a perfect balance between mustard, mayo, and spice. This is my go to for big crowd feeding. So easy and so yummy! item not reviewed by moderator and published
Delicious! I've tried making BBQ pork before in a crock pot. It had turned out ok, but not as good as I hoped. When I used the crock pot it turned out kind of burnt somehow. This recipe was amazing! I did not try the sauce. I used the dry rub and thought it might be too spicy and planned on not using that part after pulling the pork. It was the best part! So good and extremely flavorful without being "spicy hot". Very good and Very easy! item not reviewed by moderator and published
soooo delicious. I made mine with pork loin (and only 4 pounds, which only took 4-4.5 hours. I also elevated the pork in a roasting pan (if you don't have a rack for the roasting pan, I found a great alternative in rolling up 4 pieces of tin foil and laying them across the width of the pan. I love the sauce. I read a comment saying they were going to try Neely's bbq sauce next time, and since I had a few hours to kill, I made both. I love the sandwich with the recipe's sauce alone, but if you want a little extra kick and taste, the Neely's added was awesome! If you aren't a mustard/vinegar fan and love regular store-bought bbq sauce, definitely cut the vinegar and kick up the ketchup. But, I loved it as-is. item not reviewed by moderator and published
Amazing!!! This has become a neighborhood favorite! I cook mine in a crock pot. Usually something else in the oven while I'm cooking this. If you don't want the fat, slow cook in the oven at 200 for an hour or two and it will melt the fat away. LOVE the sauce!!! I leave out the celery seed in the cole slaw and add a sliced green apple instead. YUM! item not reviewed by moderator and published
Delicious. I've made this several times, sometimes using pork loin and sometimes using a crockpot to prep, and it works perfectly every time. The BBQ sauce is incredible (I usually use a little less vinegar than recipe calls for, and so much better that anything in a bottle. item not reviewed by moderator and published
WOW!! I must admit, I cut way back on the amount of salt and I used bottled BBQ Sauce that we love. But the flavor of the pork even withouto the sauce was fantastic!! Rivals any restaurant! item not reviewed by moderator and published
I have been cooking Food Network recipes for years and this is the first time I am writing a review. Here are my thoughts: 1. Cut the salt from the rub!!!!! I had a 5 lb shoulder and the salt nearly ruined it. It didnt ruin it but it came dangerously close. 2. Use a roasting pan!! I see many have cooked in a crock pot and while thats not a terrible idea, you wont get the "bark" like you do on smoked meat unless you roast it, elevated, in the oven. I couldnt believe that I got that kind of a bark in an oven. 3. Agree 100% with the comments about the sauce. I actually ran out of mustard so ended up doing 1 cup ketchup and 1/2 cup mustard and that helped. Maybe I would do 1 cup vinegar next time. Overall I highly recommend this recipe, just be sure to CUT THE SALT 3 TBSP is too much, which is why I give it 4 stars instead of 5. item not reviewed by moderator and published
Made this for my family and it was Awesome! item not reviewed by moderator and published
This was a great recipe. However, I never made the sauce. It truly didn't need the sauce. The pork alone is great and can be served on a bun or with vegetable and potato. item not reviewed by moderator and published
Great rub on the pork, came out very very soft and tasty. the cole slow was great, very nice and easy recipe. BUT, the sauce was too sharp, I think that's TOO much vinegar and TOO much mustard. I ended up adding a whole bottle of ketchup and more borwn sugard to tame down the vinegar taste. In overall, it wass really good. My friends loved it. Next time, I will play easy with the vinegar and the mustard. item not reviewed by moderator and published
I found the rub to be way too salty, nor did I care for the sauce. The coleslaw was great though! item not reviewed by moderator and published
Best pork rub ever! item not reviewed by moderator and published
Wow! Fantastic Sauce!!! If you are a lover of vinegar like me. Love, love, love. I have had friends & family ask me to make a batch so they can have it in the fridge at all times. The recipe as a whole......Fabulous!!! My mouth is watering just thinking about it. Yum! item not reviewed by moderator and published
My husband and I were asked by a church family to cook for their daughters wedding reception of 200 guests. The brides only request was she wanted pulled pork. I had only ever made pulled pork from a store mix in the crockpot. I am a huge fan of all of the Foodnetwork chef's so I new I couldn't fail there. I found this recipe and we tried it for the very first time for 200 wedding guests. Well it was a HIT! We had so many compliments that evening and we have had several requests from family members to bring this recipe to family functions since then. This recipe is definitely worth the extra time and effort that goes into the rub and letting it set for 24 hrs. Thanks Foodnetwork! item not reviewed by moderator and published
This was yum.... but the rub was too salty for a 5 lbs piece of meat. After I added the bbq sauce you cant even tell. item not reviewed by moderator and published
I've never paid pulled pork before, but I made this recipe to bring to a friend's barbecue. It was a hit. There must have been 20 people there ( I doubled the recipe However, when made the sauce, it was so vinegary ( not sure that's a word that I tossed half of it out. and then added all the ingredients - Except the apple cider vinegar and it worked well. If you make this recipe. I would suggest cutting the apple cider vinegar by either by 1/2 or 2/3. item not reviewed by moderator and published
Best pulled pork I have EVER made. Family loved it. The sauce is not the traditional red sauce that people are familiar with. It is the mustard based one that you have in the better BBQ places. I always serve both the traditional red and the mustard/vinegar based which my son loves!!!! Truly a matter of preference...some people mix them on their plate. Cannot go wrong with the rub!!!! item not reviewed by moderator and published
All I made was the pork. I make my own bbq sauces, one is a mustard sauce, the other is a traditional sweet and spicy red bbq sauce. So I cannot comment on Tylers sauce. But this pork was so tender and fell apart easily. I made 25 lbs for a party and thoought I would have to wake up at 4am to allow all of it to cook correctly and pull apart. Well, I got it in the oven by 4:30, and it was DONE COMPLETELY by 11am. I did cut it into 6 pieces per roast (6 or 8 total so that probably helped with the time. I didn't have to cook for as long as I thought, to accomodate cooking so much at once. item not reviewed by moderator and published
Well I didn't make the sauce because of all the bad review thank goodness I do I have to say the pork just fell apart as I was taking it out of the pan I doubled the rub recipe I had 16 lbs of pork I rube it and put it in zip lock bags and let it sit for 10 hrs in the frig I cooked the meat for 6hrs in all I don't think ill be using this rub recipe ever a gen just not enough flavor and the dry mustered I don't think went well with this recipe and I used Big Al's K.C. BBQ sauce from allrecipes its a grate sauce item not reviewed by moderator and published
My sister doesn't like pulled pork, but loved this recipe. It was tender and "pulled" real easy. The southern style mustard sauce is delicious. I've made the sauce for bbq ribs too. When I need to feed a crowd, this recipe always works and gets great reviews. item not reviewed by moderator and published
Loved this recipe. Rather than shredding the cabbage, I did a rough chop - loved it. The pork was great - had a guest who did not like pork - but loved, loved, loved this! Wish food network would include calories and nutritional info!!!! item not reviewed by moderator and published
Used teaspoons instead of Tablespoons for the rub, didn't have my glasses on. And used Don Shulas' smoked BBQ sauce, smoked paprika, and cooked it in the Crock Pot. It was great. Next time by the book. item not reviewed by moderator and published
I made this for our Father's Day gathering. It was a real hit. I especially like it because it is not very sweet. I'm not a fan of really sweet bbq sauces but I did set out a bottle for those who felt they needed the sugar fix. Great recipe that I will definitely prepare again and again. item not reviewed by moderator and published
I made these for our father's day feast. I toned down the vinegar and cayenne a bit for our tastes, but otherwise delicious! item not reviewed by moderator and published
Loved this recipe! I used half the amount of BBQ sauce and used a spicy brown mustard! I read a lot of complaints about the sauce, so I set aside some of the pork without the sauce. The sauce was amazing though and so is the pork without the sauce - I love it both ways and so does my boyfriend! I used a 5 pound pork shoulder - it was ready after about 5 1/2 hours. item not reviewed by moderator and published
My family said this was the best pulled pork I have ever made. That being said , I used NO salt, and adjusted the barbecue sauce by adding tomato paste and more brown sugar as tyler's was to strong, Over powered by the vinager and mustard. I will use this over and over as I have recieved many 5 stars from family and friends. item not reviewed by moderator and published
The pork was very tender and fell apart nicely. I cooked mine in the crockpot. I thought the pork was too salty. I did not use his BBQ sauce but hoped the sauce I used would tone down the overwhelming salt flavor but it did not. I may try Emeril's recipe next time. item not reviewed by moderator and published
Loved it! The recipe was well written, easy to follow. I will make it again for sure. My only adjustment might be to cut down the salt in the dry rub. item not reviewed by moderator and published
Followed the recipe exactly and the pork was falling off the bone but a tad dry. The sauce made my kitchen smell like there had been a toxic chemical spill from the overwhelming vinegar fumes. I was actually choking from it. Since the pork was too dry to eat without a sauce I added 4 cups of apple cider to cut the vinegar and reduced it for another 20 minutes but it was still a bit strong. The dish was just okay but I won't be making it again. Sorry, Tyler, this one's not a winner. item not reviewed by moderator and published
I mainly used this recipe for the cooking instructions and the dry rub, which were spot-on. For the barbecue sauce, I used the "Neely's BBQ Sauce" recipe, which luckily made the perfect amount of sauce to blend with the pulled pork. Fantastic combination, highly recommended. item not reviewed by moderator and published
I only made the cole slaw - it was a fantastic cole slaw recipe! item not reviewed by moderator and published
This is an amazing recipe! I let the rub sit over night ans cooked the pork in the crock pot. AMAZING!! The sauce was a little to mustardy for me so I added more brown sugar and ketchup. Thanks Tyler for another great recipe!! item not reviewed by moderator and published
I was looking for a traditional BBQ pulled pork and this was over the top vinegary. I would not make this version again. item not reviewed by moderator and published
I made this recipe and the pork tasty delicious until I added the barbecue sauce. The sauce was so "vinegary" that I had to add more brown sugar to it. My husband asked me to check to see if I made an error with the ingredients--I did not. I would not recommend this recipe to anyone. item not reviewed by moderator and published
This pulled pork came out amazing. the meat just fell off the bone. I used the rub and bbq sauce from sugar rays body blow rib recipe and it was amazing item not reviewed by moderator and published
I followed the directions exactly--no slow cooker, no changes. Pork came out fall-off-the-bone perfect. I'm wondering if sauce-too-vinegary people failed to complete the sauce by following directions for the pan drippings--cut the vinegar taste completely and making it not vinegary enough for us. We like a Tennessee vinegar finishing sauce without mustard. But, we tried it. This recipe is good if you've never had really good pulled pork with a proper finishing sauce. Also frankiethechef--there is only one sauce, no mop sauce. Sounds like you used the ketchup/vinegar sauce w/o combining with reduced pan juices--that would have made a vinegary unfinished sauce instead the dense bbq sauce that results by combining. item not reviewed by moderator and published
Very simple, and very good. item not reviewed by moderator and published
I have not made this recipe before, but my favorite pulled pork (with or without the coating of sauce) freezes extremely well. I 'Food Saver' it so it lasts a good long time. item not reviewed by moderator and published
Why do people not follow the recipe then give a so so review? Your pork lacked flavor probably because you didn't use Tyler's sauce. item not reviewed by moderator and published
Uncovered. item not reviewed by moderator and published
Uncovered item not reviewed by moderator and published

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Have a Backyard BBQ