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Pulled Pork Sandwich Recipe

Pulled Pork Sandwich

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (154)

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Average Rating:

Total Reviews: 154

Showing 81-90 of 154

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  • on March 15, 2009

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    I followed this recipe exactly as written; the pork did not pull, but I was able to slice it and then put into a pan and mixed with my own BBQ sauce. I think it would do better covered with foil and in crock pot on low. The cole slaw was okay, but it was not at all what I expected. It just didn't have a good flavor for my taste buds. I'll make the pork again but will marinate overnight instead and then crock pot it. It would have been nice to see how Tyler made the BBQ sauce that apparently was omitted.

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  • on March 14, 2009

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    I made a 4 lb shoulder tonight and the flavor was amazing but the pork didn't shred near the center. I will most definitely marinade overnight next time and cook for at least 5 hours (partially covered. Flavor of the paste rub was spot on though. Thanks Tyler!

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  • on March 14, 2009

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    I plan on making this recipe tomorrow so I can't say if I like it or not. But it seems like people might be mistaking this recipe for another Tyler BBQ pulled pork recipe. There are a few other recipes so check those out through the search engine. You might have more luck finding the BBQ sauce. Good Luck!

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  • on March 14, 2009

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    I'm very disappointed that the recipe for the sauce used on the pork isn't here...why??? I've been so excited to try this recipe but am now let down. This is the second recipe I have found that is incomplete! Food Network you are going downhill!

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  • on March 14, 2009

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    Does anyone read these? Print the sauce recipe! This is the second time a Tyler recipe was either confusing on air and/or missing something in its recipe (see Beef Wellington when someone off air is telling him he screwed up and he keeps going.

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  • on March 13, 2009

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    OMG! I loved this and my boyfriend loves it too. I had to add a little water after about a hour or so and cover it with foil but other than that it's a keeper

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  • on March 12, 2009

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    He gives a bbq sauce recipe in another pulled pork recipe..........I tried it and it was good

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  • on March 12, 2009

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    Great flavor, but the rub burned to cement on the bottom of the pan and there was NO sauce to go over the pork slices. I will try it again but reduce the oven to 300 degs (the term "low and slow" really means 250-300 degs. and extend roasting time by an hour. By the way, I have an additional oven thermometer which I checked to see if my oven was overheating. I had the same kind of a technical glitch with Tyler's pork loin roast over the holidays. Does Tyler REALLY test his recipes for accuracy?

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  • on March 11, 2009

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    I've decided this is the go-to recipe when you have out-of-towners staying at your house and you're headed out to for the afternoon to take them somewhere. We live in Sonoma, so everyone wants to go wine tasting for the afternoon. When you get back, you need something that's already mostly done (especially after drinking wine!, ready within minutes, will feed a crowd of ravenous people inexpensively, and will make your house smell like absolute heaven. This is the thing. You can make the rub beforehand, make the coleslaw that morning, and when you get home, everyone will be swooning over how good your house smells. The rub is so good, I'd hardly touch it with much additional sauce; you'd cover up the incredible flavor of the pork. Yeah, I probably wouldn't recommend deep-frying potato chips after an afternoon of wine tasting, so I'm going to do it like Michael Chiarello does -- buy some good kettle chips, heat 'em up in the oven, and sprinkle some garlic, herbs, or parmesan on them, and I think I'll be happy I didn't grease-out my kitchen. Fabulous, fabulous, fabulous, Tyler!

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  • on March 10, 2009

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    Hey Food Network. Post the recipe for the sauce that was spooned over the pulled pork.

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