Pulled Pork Sandwich

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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!!

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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!

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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.

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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!.

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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!!

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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.

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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.

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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.....

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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.

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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.