Pulled Pork Sandwich

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Awesome. The kids LOVE IT! I put mine in the slow cooker with the sauce ingredients & cover with water.

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the meat had great flavor, i ate it without the bun and it was fantastic. the coleslaw was amazing it had a nice flavor

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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!!

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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!

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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.

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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.

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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!

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Awesome recipe - love the rub - definitely let it cook longer than Tyler says.

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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.

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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...