Pulled Pork Sandwich

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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.

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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!

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It's like both a memory and a party to my taste buds! Way to go!

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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.

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<boom>

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I made several fork holes in the pork & marinated it overnight. Served to 30 & it was a hit! Will make it again.

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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.

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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.

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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.

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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!