Pulled Pork Barbecue

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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!!!!

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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.

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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.

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I made these for our father's day feast. I toned down the vinegar and cayenne a bit for our tastes, but otherwise delicious!

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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.

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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.

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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.

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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.

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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.

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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.