Pulled Pork Sandwich

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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.

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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.

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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.

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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.

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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!

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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.