Pulled Pork Barbecue

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The four stars is for the outstanding five-star pork rub and the coleslaw, minus a star for the vinegary, mustard-y terrible barbecue sauce. It was hard to smell the sauce without tearing up, let alone taste. We tossed it and used a different recipe.

Be warned, although the pork rub is exceedingly delicious, it is also very, very spicy. The coleslaw is also spicy, but the spice works out well with the mayonnaise. Although there is vinegar in the coleslaw, this is definitely more of a "potato salad" kind of creamy dressing.

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Didn't like the barbecue sauce, too much vinegary taste but otherwise it was ok....

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This is the worst recipe of any kind that I have ever made. I followed the recipe exactly as written. All 5 members of my family hated it and we all threw it out after the first bite. What a waste of all that pork and a huge waste of my time! It was too heavy on the vinegar and mustard and really inedible.

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My husband is "picky". He is not a fan of trying new things. He likes the "regular recipes". Today I served this recipe(I did use pickled red onions in place of the slaw, as I had made a big batch and wanted to use them up on a nice toasted sourdough roll. No screwed up face, no expression of being poisoned. He loved it.He even said it. Aloud.... Do you know what this means people? There is hope for all!! Tyler, thanks. You are a genius, and by default, I am too.

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Excellent and this is coming from the smoker queen LOL! I decided to make this knowing it was an oven recipe and it was suppose to rain and I did not want to deal with the smoker. I had a 5.10 lb pork butt, cut the salt to 2 T., used half smoked paprika and half Hungarian Hot paprika everything else the same except I cooked it at 250 degrees uncovered for exactly 7 hours and it was perfect. I had plenty of juices from the meat to add to the barbeque sauce which I thought for certain my husband would not like but he said he would try it on one of his sandwiches and he liked (not loved it with the slaw and all. The whole meal went great together. By the way, the reason I cooked it at 250 was because I was making baked beans (from dry beans in the oven too and did not want to turn the heat up on them. Try the sauce for yourself and be your own judge. Happy cooking to all! :

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A cannot miss recipe even if you only get to marinate a short time...you will still get that nice crustly outside on the meat that you will mix thru when you pull the pork and mix it. We did not use the bbq sauce....my family wanted the meat "as is". Next time I want to try and get the sauce on the meat. As usual Chef Tyler...you hit dead on! You have never disappointed me! Ultimate? You bet!

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Prepared the dish exactly to the recipe with the exception that i used once cup of vinegar for the BBQ sauce. The pork turned was outstanding and the BBQ sauce was incredible. I had a smaller roast (probably 4 pounds and cooked for about 5 1/2 hours. I pulled it apart and then chopped it all up so the crusty parts (the best parts were mixed well with the tender meat. The slaw worked will on the sandwich. Overall, an outstanding recipe--pork and sauce were great. A real crowd pleaser.

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The best recipe I have ever made! The sauce is outstanding! My husband and 5yr old love it! Thank you Tyler, my family love you too.

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Made the rub last night & put the pork in the oven about mid morning. The pork is moist - tender and delicious!! My husband doesn't eat coleslaw but he couldn't quit eating the pork! : This will become a standard for pulled pork! A++++

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I made this years ago to feed a crowd. Ever since then it is requested by friends and family alike! Thanks Tyler!!!