Pulled Pork Sandwich

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I had a 5 1/2 pound boston that I cooked uncovered for 5 hours and it was really great. I have never cooked pork like this but it was so good, and so moist and fell apart right when I touched it, and my whole house smelled great. The slaw was almost gone before dinner because everyone kept eating on it. Everyone should try this because this is a really great dish.

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The meat was moist and flavorful, with a nice crust and a perfect sauce. I refrigerated the roast and the sauce separately overnight, after cooking it. The next day I pulled the pork apart and placed it in a slow cooker. I scraped the fat off the surface of the sauce, discarded it, and and added the sauce to the slow cooker. I reheated it on high, just long enough to get it hot, and then served it on sandwich buns with the coleslaw. There was so much sauce, I did not need any additional barbecue sauce, and the flavor was wonderful ( much better than store bought sauce . The coleslaw was tangy and crunchy, and made a nice contrast with the pork. I did not actually see the show, but if Tyler needed additional barbecue sauce, he must have done something wrong.

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This was really easy to make. The pork turned out great and even better with the coleslaw right on the sandwich.
Love watching your show Tyler !

It's unfortunate Leslie from Tampa, FL was PMSing when they wrote this review.
This is DEFINITELY worth making.

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This recipe was awesome. I have to give some credit to my sister who highly recommended this recipe. : It was so flavorful. My entire family loved it!!

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If this receipe does not come out perfect for you then you can't cook!

Get the right cut of meat, follow the instructions, keep your eye on the roasting, and you will have the most tender, flavorful pulled pork you have ever eaten. I served this at a dinner party last night and the guests were fighting over the last scraps.

As for too much olive oil, Italian cooking and Southern cooking...........all I know is olive oil is a good thing and there are millions of Italians living in the South. This is not 1850.

Signed ....Illinois Yankee Boy......Land of Lincoln!

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This was DELICIOUS.
"Unfortunately some people" (the previous have a lot of negative to say about a recipe they did NOT even try.
Once again you've done a great job Tyler! You are the chef and you made it your own. YUM!

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Cook Florence went back to his Southern Roots today? I don't think so. Pulled BBQ pork is indeed Southern--just not Southern Italian which is all he does anymore. Boston Butt has a good amount of yummy natural fat content all on its own and certainly did not need the half bottle of Olive Oil ?paste? Florence slathered all over it. Additionally, Florence skipped over the grossly oily concoction (he claimed it was "BBQ Sauce? sitting in a sauce pan on the stove that he then dumped the meat into after he shredded it. No doubt a little somethin' somethin' he mixed up to slip in more glubs of Olive Oil which is unfortunately his modus operandi. Then there were the "Southern Kettle Chips". Exactly what parts of these were Southern? I didn't see any peanut oil, vegetable oil, shortening, or what a Southerner would most likely have used back in the day of his grandma which would have been lard! Oh no, instead, the SCKOOO used Canola Oil (research/taste testing has determined that Canola Oil changes structure when heated and imparts a nasty flavor--see America's Test Kitchen's researched write-up to justify his constant over-usage of Olive Oil. Olive Oil is never supposed to be used for hot, fast deep frying! Why? Well, because Olive Oil cannot and does not hold up to heat and has a very low smoke point. I'm sure that is why Florence didn't use a thermometer. Had he used the correct type of oil which could have been heated to the proper frying temperature (375F there would have been vigorous bubbling when the potatoes were dropped into the oil; instead, when he put the potatoes into the Olive Oil laden Canola Oil the potatoes just floated and immediately began soaking up the oil. Unhealthy and certainly not what a well trained chef would have done. This guy needs to do his research, learn some proper techniques, and lay off of the Olive Oil and if he can't do so then FN needs to do it for him because he's fast proving himself to be a joke for a "chef".

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Well. this is the 1st time I have ever made pulled pork. I made it for a football game last weened! Everone LOVED it. I will tell you, that 31/2 hrs. is NOT long enough. After reading reviews I decided to Heat oven to 450 and put pork in and blast it for 15-20 min. Then I looked at Emerils Recipe and COVERED it for the 1st 31/2 hrs then cooked it UNCOVERED FOR 2 MORE. IT PULLED APART WITH FORKS LIKE IT SHOULD AND IT WAS SO TENDER!! Try it this way, worked out gr8!! A true hit! Definetly will make again!

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Very good! Easy to make!

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Both these recipes turned out delicious for me. I did use a crockpot for the pork but it was falling apart after 7 hours on low. I had a lot of sause so I reduced it down somewhat to make it thicker. The coleslaw was very good as well.