Pulled Pork Sandwich

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This pulled pork is moist and flavorful without having to tweak much of anything. I followed the rub recipe exactly and marinated the shoulder for about 6 hrs. in the Dutch oven I was planning on roasting it in. I didn't put it on a rack, just in the pot and into the oven, uncovered, @ 325F (after letting it sit @ room temp. for 30 min.. After 3 hrs. @ 325F I turned the oven temp. to 300F and cooked it about another hour. It was perfect!!! I took it out of the pot and let it rest, covered loosely with foil, so I could skim the fat off of the drippings. When it was cool enough to handle, I pulled it apart with my fingers and added the drippings from the pot. EASY!!!!! The only thing that I did differently to the slaw was add more sugar to my taste. This recipe was such a hit that I'm roasting 2 shoulders this time and bringing them to a friend's annual summer party. Can't wait for the compliments and recipe requests!!!

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I agree that the cooking times could be extended....but the tree key to it is what they call a "Boston Butt" shoulder....if you try it with a "picnic" shoulder you will be doomed from the get go.

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This recipe was very good for cooking your pork in the oven. I added an extra 1/2 cup of brown sugar and about 1 TBS of worchestershire sauce to the recipe. It starts to smell wonderful shortly after you put it in the oven and comes out nice and moist and tender. We have our own bbq sauce that we put over it and added some slices of vadalia onion on the sandwich with the cole slaw. One awesome sandwich!!!

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First of all, this was THE BEST pulled pork sandwiches my husband and I have ever had. The coleslaw on top is a MUST!! It adds a cool to compliment the spicy pork and a crunch to compliment the soft bun and pork.

Second, if your isn't shredding then you didn't buy the right cut of meat. A pork shoulder is boneless and has a layer of fat on one side.

Third, this recipe does not have a BBQ sauce recipe, because the sauce is made in the bottom of the pan. The problem is, that it doesn't tell you to add water to the marinade that falls to the bottom of the pan during cooking. I had a lot of extra marinade when I made it, so I poured it on the bottom before putting the roast on the rack. I knew that since the marinade was super thick, it would only burn and stick to the bottom of the roasting pan, so I added enough water to dissolve it and continued to add water to the bottom of the pan every hour during the cooking time. The end result was a very flavorful sauce. It wasn't a thick BBQ sauce, but it immediately soaked into the pulled meat and was delicious. I noticed on the show that his pulled pork was not white, but looked like it had been covered in the pan juices (slightly juicy and dripping when he put it on the sandwiches, the only explanation was that Tyler added the liquid from the bottom of the pan, so I did this and mine was perfect.

I am disappointed that the recipe leaves this very important step out. I would have been angry if I had made this and only ended up with plain shredded pork.

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Right after see this show we HAD to try to sandwich. We marinated over night and cooked the next day. The pork came out so tender and juicy and pulled apart soooo well. The Sauce was so fantastic we only used a tiny biut on the sandwich but it made it that much better. We also made the coleslaw and put it right on the sandwich it gave it the best taste ever! It was a great combination of hot and cold and crunchy and soft. The best sandwich ive ever had im my whole life. I recommend everyone try it.

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Highly recommend the recipe for the pork shoulder. Granted, it did not "pull", but it was scrumdiddliumptious!! Did not make the slaw - but we did make the sauce from the ribs episode and it was an excellent addition to the mouth watering pork!!

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Rub was great. marinated overnight. we chopped the areas of the pork that needed more time. Used a favorite bbq sauce to finish it. was totally delicious.

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the rub was good. the roast did not cook completely as per the receipe. so I finished it in the pressure cooker and had to add liquid. I would recommend the rub but extra cooking to get meat tender.

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My Husband and I tried this for our Sunday Dinner. after seasoning this pork roast for over 12 hours we were expecting the best pork roast taste ever, Much to my surprise, it did not have much flavor. We had to cook the pork longer than the recipe called for and after pulling it from the bone it was a little dry

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I made this for my family after seeing it on tv. It looked so good we just had to try it and let me tell you, it did NOT disappoint. The flavor is awesome (I marinated overnight and the slaw has a mild taste to complement the full body flavor of the pork. I partially covered the pork as to not burn the juices from the rub and pork as it cooked. There was enough of that "sauce" to put on sandwich. It was delicious!! I did not make the chips since I already had fries, but will try them next time. This recipe is a keeper for our family!