Pulled Pork Sandwich

Total Time:
6 hr 50 min
20 min
3 hr
3 hr 30 min

6 to 8 servings

  • 1 boneless pork shoulder (about 4 to 41/2 pounds)
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cups light brown sugar
  • 1/4 cup paprika
  • 2 to 3 sprigs thyme, leaves only
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • Scant 1 tablespoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • Coleslaw:
  • 1 tablespoon whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 head savoy cabbage finely sliced
  • 1/2 head purple cabbage, finely sliced
  • 2 green onions, chopped
  • 2 carrots, sliced on mandoline
  • Kosher salt and freshly ground black pepper
  • 6 brioche hamburger buns
  • 1/4 bunch flat-leaf parsley, for garnish
Watch how to make this recipe.

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.

While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

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4.3 160
I'm trying out this recipe tonight but I have one question: in the TV episode, Tyler mixes the chopped meat into what looks like a BBQ sauce, but he never mentions what it is or how to prepare it (nor does this recipe). Is it his standard BBQ sauce? item not reviewed by moderator and published
Excellent! This turns out every time! I make a batch of this for family gatherings and it's a huge hit! item not reviewed by moderator and published
I was tempted to try this. However after seeing how much cayenne pepper the recipe called for, I nixed the idea. Am I the only person in the universe who is super sensitive to hot spice? That much Cayenne would cause the top of my head to blow off! item not reviewed by moderator and published
Adding the drippings to the barbecue sauce made it too salty, probably from the rub. The receipt did not call for removing the fat from the drippings, but I did. item not reviewed by moderator and published
I have made this about 10 times, after trial and error I have found the best way is to not use a rack, just buy a disposable foil pan, place the pork and marinade right in with a little bit of chicken stock, after an hour and a half cover with foil turn down the temp a bit and let it cook for like 5 hours, so yummy!! Doesn't even make it to sandwiches, we just eat it while we're pulling it item not reviewed by moderator and published
Super Tender - Full of flavor - This is the best pulled pork I have ever had and really... it's not that much work. Everyone in my family loves this recipe and our friends always ask for the recipe. item not reviewed by moderator and published
The rub/marinade is absolutely delicious. However, I am only giving this recipe 4 stars because of the cooking directions. A 4-5 pound pork roast, with or without the bone, can cook in 3.5 hours, but it will not be really tender. You can't rush it if you want it tender. So,I roasted the meat for 2 hours, uncovered, to develop some bark. Then, I poured the rest of the leftover rub over the top of the roast -- covered the roast tightly, and roasted it for another 2 hours and 15 mins. After 4 hours and 15 mins. of cooking time, it was really tender. Covering the roast for the last couple of hours really helped keep it moist. item not reviewed by moderator and published
For those of you having trouble getting your pork to pull apart, ask your butcher to trim and cut the pork butt into 1 1/2 inch pieces. At the end of the cooking time, I promise your meat will pull apart easily with a fork or your fingers. I hope this helps. item not reviewed by moderator and published
The flavor of this pork was very good. The meat was moist and tender. But, like other reviewers commented, this pork was not "pulled" pork. It could not have been pulled apart with two forks. We sliced it thinly and stacked it. I used smoked paprika which gave it a nice earthy flavor. I didn't make the cole slaw but just used raw shredded green cabbage, mayo with roasted poblano peppers and a little lime juice, and added some pickled jalapenos. I used an almost-4 pound pork butt and only used half the rub. I don't see how I could have gotten the entire amount of rub the recipe made on that 4-pound piece of meat. I took the remaining rub and froze it in a freezer bag. I will make this again, but if I truly want pulled pork I will either roast it for another couple of hours or use a slow cooker, even though that won't produce a nice crust. item not reviewed by moderator and published
I loved the ingredients called for in the rub, however, the texture of the pork was not exactly what I had hoped for. I am not the most experienced pulled pork maker, so I am not really sure what I need to do to get a more juicy and "fall off the bone" result, but I have to say even though the texture wasn't perfect, the flavors were fantastic. item not reviewed by moderator and published
The pork was just ok & the cooking time definitely needs to be increased. My other pulled pork recipe makes a juicy & delicious fall-apart pork and this recipe doesn't even compare. I would not attempt this one again. item not reviewed by moderator and published
I made a couple of adjustments to the paste: less salt and cayenne and also used it on an 8 lb. pork shoulder and it was plenty. I cooked as recommended and tender but not "falling off the bone". May try the less heat/longer next time. The flavor was FANTASTIC and also ate it without a bun and no slaw, just meat and a definite do-over. Thanks Tyler! item not reviewed by moderator and published
Awesome. The kids LOVE IT! I put mine in the slow cooker with the sauce ingredients & cover with water. item not reviewed by moderator and published
the meat had great flavor, i ate it without the bun and it was fantastic. the coleslaw was amazing it had a nice flavor item not reviewed by moderator and published
I have to say this is one of the most flavorful pork recipes I have ever made. After marinating in the fridge for a couple of hours I put it in the slow cooker and it was moist and delicious!! item not reviewed by moderator and published
This recipe is delicious! I marinated my pork butt for 24 hours & cooked it at 275 for 7 hours - 5 hours with foil & 2 hours without foil. After it was done cook I placed the pork but on a cutting borad & while i had some paste on the bottom of the rack I mixed it with some water or chicken stock to make a juciy sauce and put it over the pork for more taste! The slaw dressing was amazing! This meal was such a hit with my family that even my sisters who HATE pork ate it & loved it!! I will be making this meal over and over again! item not reviewed by moderator and published
This recipe gets 5 stars simply because of that paste rub. I marinated my pork shoulder (bone-in overnite and cooked it at 275 for 5 hours like the previous reviewer suggested. That paste rub...OMG...smelled so good, I couldn't wait to get it out of the oven. Meat was delicious, but I could have let it go at least another hour, maybe two. It wasn't quite as "shreddable" as I like it. Anyway, I made my own coleslaw (which is pretty similar to Tyler's. Results were great. I'm going to make for my book club next month, but I will plan on cooking it longer. item not reviewed by moderator and published
The paste rub was delicious. I cooked it at 275* for 5 hours (until it reached approx. 190* internal temp It pulled apart like a dream. It was moist. It was delicious. I also chose a pork shoulder with the bone in. item not reviewed by moderator and published
I prepared this for a camping trip, freezing it before heading out. The slaw dressing was prepared prior to leaving as well and then tossed with the cabbage, carrots, and green onions the night we prepared the sandwiches. Even reheated in a dutch oven, we were informed these pulled pork sandwiches were the best they'd ever had. Very, very tasty! Will be making it regularly! item not reviewed by moderator and published
Awesome recipe - love the rub - definitely let it cook longer than Tyler says. item not reviewed by moderator and published
Great tasting rub, but you have to roast for about 7 1/2 hours to get the fall apart "pulled pork." Maybe recipe should just be called Roasted Pork Sandwich... item not reviewed by moderator and published
I started out with what I thought was a pork butt was actually pork for carnitas. So instead of getting wierded out, I continued the whole cooking process of the marinade. The meat was already cut in chunks so I new the roaster wouldn't work. So I did the marinade as directed. I chose to put it in the crock pot with a tiny bit of beef stock and it turned out amazing. I tweaked the cole slaw only by adding a little celery seed. Toasted up some hoagie rolls and watched my family tear it up. Just remember when you think you screwed up a recipe, if you're creative, you can find a way to make it work. This was so good my kids wants left overs for their lunch tomorrow. Ha, success. LOL...Also don't forget to pour those awesome cooking drippings right onto your sandwich. YUMMMMMY! item not reviewed by moderator and published
I tried this last summer and I have used it over and over again, the marinade works beautifully on ribs as well. The pork is great on it's own so I usually save the sandwiches for left overs. Enjoy! item not reviewed by moderator and published
This is a really good recipe. I love the flavors in the marinating paste. It helped to seal in the moisture while the meat cooked. I used a bone-in pork butt and let it cook slowly on the grill for about 5 hours (4.5lb pork butt. I cooked it about 350 and was able to just rub the meat between my fingers to pull it. I also made the cole slaw and received a lot of compliments. Thanks for the great recipes! item not reviewed by moderator and published
Alright, made this the other night. Read previous reviews. I used 2 T of Salt and added all ingredients except the olive oil to the food processor so I could add only the olive oil needed. As far as temp goes, we did 300 degrees for 4.5 hours with a 4ish pound boston butt. It pulled nicely and was awesome! Next time we will drop the temp to 250 or 275 and go for a 6 hour cook. We just put the latest slab of dead pig in the fridge for an all day cook tomorrow! item not reviewed by moderator and published
This was an excellent recipe. Easy to make. I used Hungarian paprika and the flavor was delicious. Also, shredded the pork. Leftovers are even better. item not reviewed by moderator and published
This is a great recipe. We made this for a large party. Everyone loved it. Making it again today. item not reviewed by moderator and published
Soooooo good! Easy to make also. One of our family's favorite item not reviewed by moderator and published
It was hard to find pork shoulder, but I made it! This kind of meat melts like butter. item not reviewed by moderator and published
Absolutely delicious! I have made these several times since finding them earlier this year. My husband says this rub is the best he's ever tasted. The slaw is the perfect compliment. YUMMY! item not reviewed by moderator and published
I served this New Years Day and everyone went back for seconds. The pork was so moist and favorful. This will become my go to recipe from now on (and replace my other fav recipe). I had a 12 lb shoulder roast that I marinated all day. I covered the roast with parchment paper, sealing around all the edges, then covered it and slow roasted it for 14 hours, pulled it and kept it warm until ready to serve. Definitely a keeper! Tyler your the best!!!! item not reviewed by moderator and published
I will be making this again this Sunday. The first one was such a hit, I had no leftovers. This was easy and the best I ever had. Thank you Tyler item not reviewed by moderator and published
I marinade this overnight and place in the crockpot for a day on low. This is by far the best Pulled Pork Sandwich recipe ever! I get rave reviews whever I take it. item not reviewed by moderator and published
Our family LOVES pulled pork so when I saw Tyler make this I just had to try. Boy, what a disappointment! The meat turned out very dry and the flavor was off too. I know it wasn't the cut of meat because I saved half of the pork shoulder and cooked that in the slow cooker (the way I usually make it) and it turned out wonderful, juicy and flavorful. item not reviewed by moderator and published
I made this and it was fantastic! item not reviewed by moderator and published
This pork was excellent. My family loved it! Thanks Tyler! item not reviewed by moderator and published
Very simple to make, absolutely "to die for" delicious. Will definitely make this again. item not reviewed by moderator and published
The most amazing pulled pork that I have ever had. The bbq sauce was magnificant. I will be making this again very soon. Very good job Tyler. Wish I could share this delicious food with all my friends. Half of them can't even cook. Thanks, Gena North Carolina item not reviewed by moderator and published
this is the only recipe i use for the pulled pork! its a big hit and my husband loves it... also i never use a food processor i just mix it by hand and add oil until it forms a paste.. item not reviewed by moderator and published
I see some of you have made this recipe in a slow cooker. How did you do this? Do you some liquid and if so what do you use? Thanks item not reviewed by moderator and published
Obviously could not find the BBQ sauce recipe. I added ground cumin, dried oregano and just a few shakes of liquid smoke to the rub, it smelled amazing. The slaw was just ok. I purchased the same cut of meat as Tyler, cooked it in the same roasting pan and followed the directions meticulously; and the pork was just kind of tough. The other recipe with the sauce said to roast for six hours at a lower temperature. Definitely go with that one! item not reviewed by moderator and published
I have now prepared this about 10 times and it is excellent always. I purchased a counter top roaster that I cook it in, frees up my oven. My Smoker is now very lonely. item not reviewed by moderator and published
for those of you asking where the sauce recipe is I have pasted the link fo you. http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html Or just type in the search: Oven-Roasted Pulled Pork Sandwiches Funny how this one is missing the BBQ part and the other is missing the Slaw part of it. And both are different ingredients; I guess you just have to print both. item not reviewed by moderator and published
So we eliminate the bun in lieu of ezekial bread, and subsitute stevia for the sugar. It works out basically the same. If you toast the bread, and saute' the veggies in olive oil and balsamic vinager, it takes out a world of hurt, and fat and calories. I'm not sure what kind of numbers you end up with, I just know the taste is good! item not reviewed by moderator and published
this was the first recipe i have ever made off of the food network and it was just so easy i was shocked i thought maybe i missed a couple steps. The spicy slaw too some time to cut everything up but it was worth it. What really tied the whole sandwich together was the roasted red peppers i made from another one of his recipes. Seriously it is the best layering of hoagie, hot savory pork, cool crunchy spicy slaw and sweet warm red bell pepper, it is just perfect! and by the way the homemade sauce ended up absolutely fabulous i was stunned and glad i decided to do it instead of copping out and buying some from the store. item not reviewed by moderator and published
I made this in my slow cooker instead of heating up the house with the oven running so long. It turned out great! I also made the coleslaw and it is really great. I added a tablespoon of cider vinegar for a little more tang. I will definately make this again and try it in the oven during the winter. item not reviewed by moderator and published
Made this last night, would make this recipe again. item not reviewed by moderator and published
I saw Tyler make this in the morning and just had to have it for dinner, the chips too. It was so easy and so, so good. My husband had 3 sandwichs for dinner..LOL.. The pork came out so tender and was very easy to pull. Next time I will get a bigger pork roast. I am going to try the same rub and try it in the smoker outside too. Thanks Tyler, looking forward to what you are cooking this morning... item not reviewed by moderator and published
This isn't a comment on the recipe since I haven't tried it. The reason I haven't tried it is that on the TV show, just before making the sandwich, he said to add the shredded meat to the sauce..... uh, what sauce? He showed it in the pan but didn't meniton how to make it or what it even was. I went online to get the sauce recipe and it isn't here either. Not only that, but on the TV show he put the meat in the oven right after rubbing on the "dry" rub.. On the recipe online it says to marinate it first. There is no continuity between the TV show and the online recipe. item not reviewed by moderator and published
Tried this for dinner tonight for the family using an 8lb shoulder with the bone still in, I let it marinate for 4 hrs, covered with foil and baked for 5hrs at 325 then removed foil for the last hour at 375 and it was delicious. I sliced it instead of pulling and it was tender and moist. I absolutely love the marinate, I warmed up what was leftover and used it as a sauce once the pork was done. It was a huge hit and it will surely be a keeper. Thanks Tyler for another great recipe. item not reviewed by moderator and published
Follow the directions to a T and there will be no issues! Second time I used a pork but because I couldn't find a shoulder and I liked it even more. Yummy! item not reviewed by moderator and published
I read the comments for this recipe before deciding on it and was a bit worried about the cooking time. I did see a few people say they just followed the directions and it was fine. My boyfriend said this was the best pulled pork he's ever eaten...he loves pulled pork and I made it for him as part of his Christmas present. It wasn't difficult and it was actually fun to make. Will definitely make it again! item not reviewed by moderator and published
After watching the show, I said "Hey, I can do that!" So, the episode inspired me to go into uncharted culinary territory for myself. A month later, I have cooked a couple of 8lb Boston Butt Shoulders using this rub. However, prior to preparing, I read some reviews & other recipes, & decided that I was going to lower the oven temp to 300 & take the internal temp up to 190-200 (7 hours cook time). I'm glad I did!!! The meat was just falling apart & it was so juicy. Also, for the first one I cooked, I covered the meat in foil for the first 4 hours, then uncovered. This left a softer crust on the meat. For the second, I covered in foil for the last 3 hours. This made for a crispier crust. In either case, I think the rub would have burned had I not covered for some period of time. So, all in all, it's a great rub that delivers some wonderful flavor, but it seems that the technique in the recipe could be altered for better results. At $10 for an 8lb piece of meat, I can?t think of a better bang-for-your-buck than pulled pork item not reviewed by moderator and published
I enjoyed it very much, but instead of the hamburger bun I used corn tortillas and filled it with pico. I was the best! Mary item not reviewed by moderator and published
Great Recipe. Although I cooked longer than time indicated. But everything else Right ON! item not reviewed by moderator and published
I made this for a football party and it was a huge hit. My husband made sure to remind me several times that the recipe was a keeper too. Not a lot of prep and not a lot of work to get something delicious on the table. Make sure to buy the proper cut of meat for this recipe. item not reviewed by moderator and published
This rub is also good with other cuts of pork and other cooking methods - it keeps the meat moist and tender. Next time I will add more cayenne for a little more heat. The rub recipe has definitely become one of our favorites! item not reviewed by moderator and published
Took the first roast to work for a holiday lunch expecting leftovers. Well. THAT didn't happen. So am making a second one to have on hand for holiday guests. Tyler, you are the best. You make everyone think I am a great cook! Here is my advice: Using smoked paprika is the secret ingredient that makes this dish over the top. Very different taste from regular paprika. Go the extra step and buy the smoked stuff if you don't have it in your pantry. You will not regret it. item not reviewed by moderator and published
It's like both a memory and a party to my taste buds! Way to go! item not reviewed by moderator and published
I made this with a butternut squash and apple slaw. Served with toasted buns and my guests thought I had ordered from one of the famous BBQ places here in LA. If you are familiar with "The Pig". This is very close. item not reviewed by moderator and published
I made several fork holes in the pork & marinated it overnight. Served to 30 & it was a hit! Will make it again. item not reviewed by moderator and published
While it's not on a level with slow cooking over hickry - this is an excellent recipie that pretty much anyone with an oven can do, or those of us that don't have all day to tend to charcoal and keep a kettle at a consistent temp. Like others - my initial attempt failed because of the cooking time. Parts of the roast were pullable but a lot of it was solid, more like a loin (this was on a 5 lb). I adjusted the temp to 275 and usually cook 50-60 minutes per lb or until I get an internal temp of between 190 and 200 degrees. Tent it for a half hour and the meat is off the charts soft and juciy with a perfect crust. The wet rub is just intoxicating. I do make a few slight alterations to my approach: - Since I'm cooking in an oven I'll add a few dashes of liquid smoke to the rub. - About 2 hrs in I pour a dark ale in the bottom of the roaster to add flavor and keep it moist (I recommend Dogfish Head Raison D'Etre). - I make a spray bottle with 2 oz of Apple Cider Vinegar and 2 oz of the same beer. After the 3rd or 4th hours, I'll spray the roast with this mixture every 30-40 minutes. Every square inch of the roast will be perfectly crusted and not burnt. I just did a 9 lb bone-in shoulder for a party this weekend. Kept the pulled meat in a crockpot with a combo of my homemade Chipotle BBQ sauce and some of the drippings from the pan. It was a huge hit - I lost count of the jaws hitting the floor. item not reviewed by moderator and published
So easy and delicious! My whole family went nuts over this recipe. I cut back on the cayenne pepper (1tsp) b/c of younger children and husband who is not a fan of spicy hot foods. I used prechopped jarred garlick and dried thyme and was able to avoid dirtying the food processor. also used the seasoned juices that came off the pork to douse the tender meat in. Best compliment came from my extremely picky 8 yr old who devoured his sandwich and said it was YUMMY. Will definately be making this again. item not reviewed by moderator and published
We've ( I )prepared it twice now and the kids (over 45 yrs) were pleased to no end. I find no fault with it what so ever. For marinating, I did it for 24 hours in advance and of course in the refrig. I would give it 2 thumbs up. item not reviewed by moderator and published
The first time I watched this episode, I was chatting with a friend and missed that he said to use smoked paprika, which is not stated on the recipe. It turned out very good. I caught a repeat of the show and noticed the smoked paprika. I had never used it before and I could not believe the differnce it makes! If you haven't tried it...do. The flavor is amazing. One thing though, the recipe makes twice as much marinade than what is needed. Since the smoked paprika at my store was about 5 times more expensive than regular, that was a little annoying. I have stored the remainder in the freezer and am hoping it is still good for next time. I also could not get the pork to pull, but I will try a different cut of meat or extend the cooking time when I try this again. This recipe is worth trying! item not reviewed by moderator and published
First I will say, sure the recipe says to slice, but having worked in places that make pulled pork, I can tell you LOTS of recipes call for slicing before you shred the pork with a fork. If you hit the right consistency with the paste you don't get quite so much of the rub falling off in the fridge. If you can do this on your grill, with a foil box of smoke chips (or in your smoker) (hickory is my recommendation) it adds just a lil' something more. I did that my second time around. The sandwiches have been a hit each time I've done this for a get together. And everyone wants the recipe, so I print it up before hand. Don't forget to make yourself some bbq sauce to go with the sammiches!! item not reviewed by moderator and published
I made this without marinating overnight since I found the recipe in the morning and wanted to cook it for supper that same night. It was delicious! If you cook it according to the directions there is no way that you can possibly 'slice' the meat no matter what the recipe says. It will fall apart it's so tender. I think when they typed the recipe they meant to say to pull it apart with a fork because I saw this recipe demonstrated on TV and that's what Tyler said to do. We didn't make sandwiches with it and I made my own slaw because I didn't have all the ingredients on hand and the meal was to die for. Try it, you'll love it! item not reviewed by moderator and published
This is the first recipe of Tyler's that my husband or I have tried, and it turned out great! It was cooked exactly as the recipe called with one exception...it was cooked in a 9x13 baking pan rather than a roaster w/rack. We had no problems pulling the pork after 3 /12 hours at 325. Most of the thick marinade had slid off of the pork overnight while in the fridge, and had plenty of liquid to it when it went into the oven. We did not add any water to the marinade while cooking, and it was a very loose liquid at the end of the cooking time (no burning at the bottom of the pan). The "mahogany" crust was fantastic! Once the pork was pulled we chose to throw it back into the pan drippings before putting it on our sandwiches...our only complaint there was that it made the meat overly salty, but my husband said the coleslaw (store bought) helped to cut the salt on his sandwiches. The next time we make this (the recipe was definitely a keeper) I'll make sure to cut the salt in half. item not reviewed by moderator and published
Tyler's pulled pork recipe exceeded all my expectations. My Oh My was it good! So good I had a sandwich of it this morning for breakfast instead of my usual oatmeal. It's that good. On a trip to the market yesterday we bought two more boneless pork shoulders for the freezer. They won't stay in the freezer long! This recipe is out of the park!. item not reviewed by moderator and published
My partner and I cooked 40 lbs of pork with this dry rub for sandwiches to sell for our annual church rummage sale. This recipe was the best ever!! We had nothing but rave reviews. Thanks Tyler for another great recipe!! item not reviewed by moderator and published
I volunteered to make pulled pork sandwiches for the men's dinner at church. Since there are usually 20-25 people at the dinners, I doubled this recipe [with one exception] and made it. I got three regular boneless pork shoulders, each ~ 3 pounds. I prepared the recipe, just using half the recommended salt. Slathered the roasts with the rub, covered the pan with foil, and refrigerated them overnight. I let the pan sit at room temperature for an hour, before placing it, still covered, in the 325 degree oven. I roasted them covered for 2.5 hours, rotated the roasts, removed the foil covering, and cooked them an hour longer, for a total of 3.5 hours. The roasts were fork tender and fell apart when I transferred them to meat platters to cool. I oulled the pork apart esily by hand, discarding the fat and gristle, and placed the meat in a crock pot. At a MERE 3 tablespoons of olive oil, the rub does NOT contain too much fat. The fat remaining in the juices after cooking is from the roasts. I placed those yummy juices in an oil separating pitcher and allowed the oil to rise to the top, before pouring enough of the juices over the pulled pork to keep the meat moist. I refrigerated the meat overnight, and heated it in the crock pot for a couple of hours before the dinner. It would have been delicious served as is with the cole slaw, but I served it with gravy boats of home made barbecue sauce. [Not everyone wanted the sauce.] It was a huge hit and several people asked for the recipe. I told them to go to foodnetwork.com and search for this recipe. I WILL be making this again. In fact, I'll make it next week for a family get together. item not reviewed by moderator and published
Here's the problem as I see it. The picture clearly shows" pulled "pork and the title calls it"pulled pork". It is really a "sliced pork"' After cooking the mere 31/2 hours the recipe states to "slice" the pork. I am so glad I read these reviews before attempting any of the recipe's. Can't tell you how many times I have found big discrepancies on this website. At any rate I adjusted the cooking time to approx, 6 hours and it was fine. Not the best, but still good. item not reviewed by moderator and published
I made the rub and used it on pork spare ribs let them marinate over night then let them come to room temperature and placed them on a preheated grill and OMG the best ribs ever..... item not reviewed by moderator and published
I made this on Saturday (6/13) using a shoulder picnic roast. It was a 9 lb roast with a bone, which my boyfriend cut out. I made 1/2 of it and, now, I am so glad that we have another roast with which to make this again. It was the "best meal I have ever had" according to my man. We were at some friends house and both of them loved it too. I followed the recipe for the rub exactly as written, marinated it overnight, and cooked the roast according to directions. I changed the coleslaw only slightly by adding a very small amount of regular yellow mustard along with the grainy mustard to the dressing. This is a definite re-do in our house. The flavor was unbelievably good....there were no leftovers--pork or slaw. item not reviewed by moderator and published
I made this today. I bought a 7-8lb pork shoulder for .99 cents a pound. I had the meat cutter cut it in half. Saved half for future date in order to make sure I liked this recipe. Marinated it over night in a ziploc bag. Cooked it on high in crockpot with a liner(no mess) for 5 hours then turned it to low for 1 hour. I then put it on a big platter and shredded it, which it did quite easily. The meat produced a lot of juice which combined to make a nice sauce in the crock pot. After I shredded the meat, I added it back to crockpot until tonight for supper. I've already tasted it and it is delicious. I picked up some Sticky Fingers barbecue sauce at the Christmas Tree Shop here in Massachusetts to add to sandwiches if need be. This will surely remind my family of vacations at Myrtle Beach. I will definitely make this again. item not reviewed by moderator and published
This pulled pork is moist and flavorful without having to tweak much of anything. I followed the rub recipe exactly and marinated the shoulder for about 6 hrs. in the Dutch oven I was planning on roasting it in. I didn't put it on a rack, just in the pot and into the oven, uncovered, @ 325F (after letting it sit @ room temp. for 30 min.). After 3 hrs. @ 325F I turned the oven temp. to 300F and cooked it about another hour. It was perfect!!! I took it out of the pot and let it rest, covered loosely with foil, so I could skim the fat off of the drippings. When it was cool enough to handle, I pulled it apart with my fingers and added the drippings from the pot. EASY!!!!! The only thing that I did differently to the slaw was add more sugar to my taste. This recipe was such a hit that I'm roasting 2 shoulders this time and bringing them to a friend's annual summer party. Can't wait for the compliments and recipe requests!!! item not reviewed by moderator and published
I agree that the cooking times could be extended....but the tree key to it is what they call a "Boston Butt" shoulder....if you try it with a "picnic" shoulder you will be doomed from the get go. item not reviewed by moderator and published
As many previous reviewers have mentioned, the cooking time needs to be increased in order for the pork to become tender. The first time I made the recipe, the results were nothing close to what I saw on television. It tasted fine in a sandwich, but had to be sliced and was absolutely disappointing! I referenced a trusted cookbook of mine for my second attempt. The difference was night and day. Both roasts that I made where just under 5 lbs. The secret is simple: 1 Marinate the roast as you like the day before. 2 Take the roast out of the fridge a couple hours before you cook it so that it is near room temp. 3 Cook the pork shoulder at 275 deg. for 3 hours. 4 Carefully cover the pork shoulder with aluminum foil (this was a trick that some other reviewers also used to seal in moisture and flavor and bump the temp to 325 deg. Cook for another 2 hours. 5 After the 5 hrs. are up, take out the roast and let it rest for 1 hour. 6 Pull it apart and top with bbq sauce of choice. item not reviewed by moderator and published
This recipe was very good for cooking your pork in the oven. I added an extra 1/2 cup of brown sugar and about 1 TBS of worchestershire sauce to the recipe. It starts to smell wonderful shortly after you put it in the oven and comes out nice and moist and tender. We have our own bbq sauce that we put over it and added some slices of vadalia onion on the sandwich with the cole slaw. One awesome sandwich!!! item not reviewed by moderator and published
First of all, this was THE BEST pulled pork sandwiches my husband and I have ever had. The coleslaw on top is a MUST!! It adds a cool to compliment the spicy pork and a crunch to compliment the soft bun and pork. Second, if your isn't shredding then you didn't buy the right cut of meat. A pork shoulder is boneless and has a layer of fat on one side. Third, this recipe does not have a BBQ sauce recipe, because the sauce is made in the bottom of the pan. The problem is, that it doesn't tell you to add water to the marinade that falls to the bottom of the pan during cooking. I had a lot of extra marinade when I made it, so I poured it on the bottom before putting the roast on the rack. I knew that since the marinade was super thick, it would only burn and stick to the bottom of the roasting pan, so I added enough water to dissolve it and continued to add water to the bottom of the pan every hour during the cooking time. The end result was a very flavorful sauce. It wasn't a thick BBQ sauce, but it immediately soaked into the pulled meat and was delicious. I noticed on the show that his pulled pork was not white, but looked like it had been covered in the pan juices (slightly juicy and dripping) when he put it on the sandwiches, the only explanation was that Tyler added the liquid from the bottom of the pan, so I did this and mine was perfect. I am disappointed that the recipe leaves this very important step out. I would have been angry if I had made this and only ended up with plain shredded pork. item not reviewed by moderator and published
Right after see this show we HAD to try to sandwich. We marinated over night and cooked the next day. The pork came out so tender and juicy and pulled apart soooo well. The Sauce was so fantastic we only used a tiny biut on the sandwich but it made it that much better. We also made the coleslaw and put it right on the sandwich it gave it the best taste ever! It was a great combination of hot and cold and crunchy and soft. The best sandwich ive ever had im my whole life. I recommend everyone try it. item not reviewed by moderator and published
Highly recommend the recipe for the pork shoulder. Granted, it did not "pull", but it was scrumdiddliumptious!! Did not make the slaw - but we did make the sauce from the ribs episode and it was an excellent addition to the mouth watering pork!! item not reviewed by moderator and published
Rub was great. marinated overnight. we chopped the areas of the pork that needed more time. Used a favorite bbq sauce to finish it. was totally delicious. item not reviewed by moderator and published
the rub was good. the roast did not cook completely as per the receipe. so I finished it in the pressure cooker and had to add liquid. I would recommend the rub but extra cooking to get meat tender. item not reviewed by moderator and published
My Husband and I tried this for our Sunday Dinner. after seasoning this pork roast for over 12 hours we were expecting the best pork roast taste ever, Much to my surprise, it did not have much flavor. We had to cook the pork longer than the recipe called for and after pulling it from the bone it was a little dry item not reviewed by moderator and published
I made this for my family after seeing it on tv. It looked so good we just had to try it and let me tell you, it did NOT disappoint. The flavor is awesome (I marinated overnight) and the slaw has a mild taste to complement the full body flavor of the pork. I partially covered the pork as to not burn the juices from the rub and pork as it cooked. There was enough of that "sauce" to put on sandwich. It was delicious!! I did not make the chips since I already had fries, but will try them next time. This recipe is a keeper for our family! item not reviewed by moderator and published
I followed this recipe exactly as written; the pork did not pull, but I was able to slice it and then put into a pan and mixed with my own BBQ sauce. I think it would do better covered with foil and in crock pot on low. The cole slaw was okay, but it was not at all what I expected. It just didn't have a good flavor for my taste buds. I'll make the pork again but will marinate overnight instead and then crock pot it. It would have been nice to see how Tyler made the BBQ sauce that apparently was omitted. item not reviewed by moderator and published
I made a 4 lb shoulder tonight and the flavor was amazing but the pork didn't shred near the center. I will most definitely marinade overnight next time and cook for at least 5 hours (partially covered). Flavor of the paste rub was spot on though. Thanks Tyler! item not reviewed by moderator and published
I plan on making this recipe tomorrow so I can't say if I like it or not. But it seems like people might be mistaking this recipe for another Tyler BBQ pulled pork recipe. There are a few other recipes so check those out through the search engine. You might have more luck finding the BBQ sauce. Good Luck! item not reviewed by moderator and published
I'm very disappointed that the recipe for the sauce used on the pork isn't here...why??? I've been so excited to try this recipe but am now let down. This is the second recipe I have found that is incomplete! Food Network you are going downhill! item not reviewed by moderator and published
Does anyone read these? Print the sauce recipe! This is the second time a Tyler recipe was either confusing on air and/or missing something in its recipe (see Beef Wellington when someone off air is telling him he screwed up and he keeps going). item not reviewed by moderator and published
OMG! I loved this and my boyfriend loves it too. I had to add a little water after about a hour or so and cover it with foil but other than that it's a keeper item not reviewed by moderator and published
He gives a bbq sauce recipe in another pulled pork recipe..........I tried it and it was good item not reviewed by moderator and published
Great flavor, but the rub burned to cement on the bottom of the pan and there was NO sauce to go over the pork slices. I will try it again but reduce the oven to 300 degs (the term "low and slow" really means 250-300 degs.) and extend roasting time by an hour. By the way, I have an additional oven thermometer which I checked to see if my oven was overheating. I had the same kind of a technical glitch with Tyler's pork loin roast over the holidays. Does Tyler REALLY test his recipes for accuracy? item not reviewed by moderator and published
I've decided this is the go-to recipe when you have out-of-towners staying at your house and you're headed out to for the afternoon to take them somewhere. We live in Sonoma, so everyone wants to go wine tasting for the afternoon. When you get back, you need something that's already mostly done (especially after drinking wine!), ready within minutes, will feed a crowd of ravenous people inexpensively, and will make your house smell like absolute heaven. This is the thing. You can make the rub beforehand, make the coleslaw that morning, and when you get home, everyone will be swooning over how good your house smells. The rub is so good, I'd hardly touch it with much additional sauce; you'd cover up the incredible flavor of the pork. Yeah, I probably wouldn't recommend deep-frying potato chips after an afternoon of wine tasting, so I'm going to do it like Michael Chiarello does -- buy some good kettle chips, heat 'em up in the oven, and sprinkle some garlic, herbs, or parmesan on them, and I think I'll be happy I didn't grease-out my kitchen. Fabulous, fabulous, fabulous, Tyler! item not reviewed by moderator and published
Hey Food Network. Post the recipe for the sauce that was spooned over the pulled pork. item not reviewed by moderator and published
Are we going to get the sauce recipe? I thought I was the only one that missed it! item not reviewed by moderator and published
Help! Need the sauce recipe.!!! Did I miss it? item not reviewed by moderator and published
I see I'm not alone. I watched the show today also and seemed to miss the sauce step. It's not mentioned in the downloaded recipe either. Please advise, I'm excited to give it a try. item not reviewed by moderator and published
Did I miss something? I watched this show and can't wait to make the pulled pork! However, I missed Tyler making a sauce in which he put the shredded pork. Did he discuss the barbecue sauce? item not reviewed by moderator and published
Mis. I think others will agree with me. Upping your hotness level develops in time. It's actually quite euphoric after you can take the heat, and recipes like this don't turn out "hot" so to speak, but extremely flavorful, hence the reason people become addicted to heat and spices. It's the "no calorie" way of adding flavor to many dishes. After all, we mid-westerns are just catching on. It's been in Chinese/ Korean and Mexican culture for thousands of years. Try it. item not reviewed by moderator and published

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