This was good, but if I make it again, I would cut back on the vinegar, since it was a bit overpowering. Use maybe half the amount of vinegar and increase the ketchup.

Excuse me, I have drool on my keyboard....

Tammy, that recipe sounds too delicious for words.

I'm trying this today, but slightly different.

Crockpot - Pork Tenderloin in chunks and your sauce.

Just in reading this, it sounds (and tastes - pre-cooking) a lot like the Lexington NC Style BBQ. If so, I am going to be soo happy.

This was my first attempt at a meal I've loved forever. I have to say, your recipe has been laminated and hung in my kitchen. Though, I admit I wing the sauce a bit depending on what's in my kitchen and my mood, I usually use fresh jalapenos and I don't measure anything. It's more fun that way. But this is so yummy, even my girlfriend will eat it! Thanks!

I don't think a single picture has ever whet my appetite as much as that one.

Fortunately I can *gasp* buy a better than reasonable pulled pork sandwich in Grand Central Terminal, near where I work.

This is going in the permanent "some day when I'm brave enough to do something besides baking" file.

Holy cow, that looks great. I'm making it this weekend.
Mad William Flint - I work by Grand Central too. Care to share your source for pulled pork?

We just switched over our menu at work and the main kitchen has this amazing new recipe for Pulled Pork Chimichangas where they take pulled pork and put it in a tortilla with montery jack and deep fry it so it's got a crispy shell. So sinfully delicious.

It's too bad the vinegar was too much for you. In Eastern NC, where I'm from, that's what barbecue is all about--there is no "sauce"--and the bread doesn't actually get soggy, if it's done right.

Note from Elise: The vinegar is perfect for me, but perhaps not for another commenter. We love it this way, sort of like a sloppy joe, but with shredded pork.

Oh, I love these sandwiches. Reminds me of when my mum would make these homemade. I also like making them for my family. I love your picture.

For once, I recipe I see here that I can't try.

I prefer the pulled pork out of my smoker I'm guessing. But other than this one infraction, I DO love your site!

That first photo is so yummy looking! Thanks for the shout out. :-)

I'm a vote for the "crusty". ( I also use a 5-6 lb bone in boston butt roast) I put a dab of liquid smoke in the water mix with a couple shakes of franks hot sauce. I finish it in a HOT 425 oven mopping every 15 minutes with the reserved juices from the pot till "crusty". Now Salad-fresh bread-roasted potatoes and (your choice)sauce on the side with plenty of beer and I'm Lovin it.

This recipe is 24 hours too late. I had a craving for pulled pork this weekend and made, for the second time, Shirley Corriher's (Cookwise) pulled pork. And, for the second time, I failed miserably. After six hours of cooking/braising at 200 degrees, "falling from the bone" just didn't happen. I'm replacing Shirley's recipe with this one.

That recipe looks about as close to a Piedmont Pig Pick as you can get without a smoker. MMM good. For that truly authentico look, top off that sandwich with a bit of coleslaw.

Cheers.

Thank you! I am such a sucker for a good pulled pork sandwich, and my recipe is a bit plain. I must try this one. It sounds absolutely amazing!

Now I'm not putting this forth as eye-rollingly wonderful. But the BBQ place downstairs in Grand Central (between the chili spot and Two Boots pizza, also both pretty good) has quite a respectable few permutations of pulled pork sandwich.

I've found that the food in that little plaza down there are actually far better than you should reasonably be able to expect given the atmosphere of the place. Junior's for cheesecake and Egg Creams (Mmmm... Egg Creams), decent sushi, kosher deli, "good enough for lunch" chicken vindaloo, crepes, etc.

Oh God that looks soooo amazing!

Not even close, I don't know what you people have been eating but this was as middle of the road and bland a recipe for something that is, when prepared properly, worth raving over. Not this one, can't recommend it when compared to the real thing.

Note from Elise: When you find a recipe that qualifies in your mind as "the real thing" please tell us what it is. Also, if you find the results of our recipe bland, I would suggest checking your spices to make sure they are still strong, checking the heat of the jalapeno you are using, and adding salt to taste.

I enjoyed the taste of this I made it for my husband for work he loved the taste oan said it was easy to but together.thank=you

These "sandwiches" are great. I love having them with coleslaw (slightly sweet) on top of the meat (not on the side) it really compliments the tang of the vinegar. Try it some time, you won't ever go back!

Hey Elise- We have just completed an office potluck and I brought this as my contribution, and got rave reviews all around. I doubled this recipe and I ran out of White vinegar so used so I did subsitute Apple Cider vinegar, as well I had no dijon so I use regular mustard. I think next time I may just try it in the crockpot (to save me from all that shredding.)
Thanks for all your wonderful recipes- great job!!!

This recipe is to die for. Absolutely delicious! Elise, thank your father for me :)

I also saved the leftover/extra sauce and used it on white rice. Yummy to my tummy.

Okay, I made it today and just had some. GREAT. My only change: one fresh jalapeño (with its seeds) instead of pickled jalapeño. Also, it took 3 hours of simmering to get the pork shoulder tender.

Fantastic recipe.

Sounds good. what about salt? Does adding some salt overpower the sauce? I have not tried this yet but was wondering if salt was necessary, it would seem like it would be so the pork would not come out so bland. Can anyone answer this question would greatly appreciate it.

Note from Elise: Even when is not called out as an ingredient, you should salt to taste. In this case, I've added it to the list.

I really want to make this recipe- but how would I double it and do it in a slow cooker? I am not that great of a chef to figure it out on my own. Thanks.

Note from Elise: Well, I'm not a chef either, mostly I learn through trial and error, which is what I recommend to you. We don't have a slow cooker, so I wouldn't know what to tell you.

Another wonderful recipe, Elise! I just made this for dinner, and on a scale of 1 to 5, my 14 year old daughter gave it a 10! It was terrific. I have never had pulled pork, only have had a similar dish with beef being shredded. I followed your directions, the only exception being I only had a jalapeno pepper so I seeded it and threw it in the food processor with the other ingredients, and I cooked the pork for 3 hours instead of 2 hours. It just wasn't ready. May be due to the fact that I have an electric smooth-top range. Thank you, as always, for sharing! This is definitely a keeper.

Excellent recipe. Like others here, I tweaked the recipe a bit and made the whole thing in a crock pot for 12 hours. The house smelled like an old fashioned BBQ stand. Delicious!

Made this last night--used 2 tablespoons of fiery Indian chile powder in place of the 2 teaspoons of chipotle chile powder; used one whole jalapeno (with seeds) instead of the pickled; and added one teaspoon of molasses. It was fantastic--absolutely wonderful. My wife is from South Carolina and is very, very picky about these things, but she enjoyed it immensely. We washed it down with copious amounts of Abita restoration ale.

DKM, you are WAY harsh!

Elise, I made this on Sunday. We loved it, I've never had pulled pork and this was a good starter recipe. I'll prolly make some adjustments next time to suit my own taste, like less mustard, I'm not a huge fan.. and I'll go out and get the pickeled jalepenos, I think that sounds good. We used bolillos for the buns and toasted them in the oven with butter MMM! Just one question, I didnt know what to serve with it! Any suggestions? Keep up the great work, you're awesome!

I did this in the pressure cooker this morning. I marinated Pork Butt with a sweet and spicy dry rub, then browned it, covered it with a homemade coffee hickory BBQ sauce, used cumin instead of dijon, then cooked it for 1hr in the Pressure cooker! Unbelievably good! Reserved sauce, cooked down to serve on the side. Yum- E!

I'm not sure what happened to mine. I followed the instructions exactly (I think) and my pork was not tender at all. I've had pulled pork a million times before, and I know what the texture should be like. Mine was definitely not right. I simmered it for about two and a half hours. Maybe I should try roasting it instead (as opposed to simmering)? I was so bummed. Despite my tough pork, I will say that the sauce was really tasty.

Sometimes you just have to cook the meat longer to get the tenderness. Sometimes individual cuts are just tougher than others. ~Elise

I made this again yesterday. I used the crock pot this time. I left out the mustard, reduced the water to 2 cups and the vinegar to 1/2 cup, didnt use the jalapeno cuz we didn't have any. I browned it on high heat in a cast iron pan first, but next time I will use the grill to get good smokey flavor and char. It cooked about 12 hours and I chopped it finely, reduced the strained sauce to 1/2 and added 1 cup of sweet BBQ sauce.. mixed in a cup of it with the meat and serve the remaining sauce with the buns (bolillos again), and coleslaw I made (a KFC clone recipe). AWESOME!

I just made this and tweaked it a bit - gave credit to you on my blog. Thanks so much!

I changed a few things and my friends said it was the tastiest pulled pork they have ever had.

I used only a 1/4 cup vinegar and used 1/2 cup apple juice.

I replaced the jalapeno with hot green chili which is a staple here in new mexico. Also add some honey to it and used honey dijon mustard instead of regular dijon.

Oh and I brined the meat for 24 hours in brown sugar and salt before I stuck in the crock pot with the sauce mix for another 24 hours talk about falling apart and moist. Oh my god it's so good! Try it, unbelievable!

Tried this for the first time for a family barbecue on July 4th.... as the biggest compliment ever - my sister-in-law who doesn't eat pork even had some and thought this was delicious! Will be cooking this again and again!

Hi Elise --

I used this recipe as a basis for pulled BBQ chicken, which I made in my slow cooker. Here's what I did:

Doubled the sauce recipe, but use only 1 C of vinegar.

I used ~2 lbs of boneless, skinless chicken breast and 4 bone-in chicken thighs (I removed the skin).

I coated the chicken in the sauce in the slow cooker, and I didn't add any water. I cooked it on low heat for 5 hours, removed the chicken and shredded it. I boiled the sauce to reduce it, then added it back in the slow cooker with the chicken for an additional hour.

My family thought it was the best -- I like mine a bit spicier, but that was fixed with some hot sauce just on my sandwich. :-)

Thanks for such a great recipe -- I had no idea I could successfully make my own BBQ sauce!

There was a bunch left over, and I plan on making BBQ chicken pizza with it tomorrow, and probably freezing some of it.