Talk about flavor! My sister made this for a party and it was so good. Everyone was raving about it and many guests begged for a plate of it to take home. I would say it’s restaurant quality, but it’s so much better than any pulled pork I’ve had in a restaurant.
The sauce is vinegar based with some mustard flavoring that is wonderful. If you don’t like vinegar, use a different bbq sauce. You can add more or less sauce according to taste. Serve this on a good quality bun that will hold up to the sauce.
My sister said this was really easy to make. Sis cut off any visible fat before adding the dry rub. You make the seasoned rub from the recipe & then put it on the roast the night before. Bake the roast the next day at 300 degrees for 6 hours. The pork is incredibly tender and can be pulled with forks so easily. It just about falls apart on its own. Since fat was trimmed before baking the result is not greasy–just tender, flavorful pork.
A dark beer is suggested to go with this, but red wine seems to go well too.
By the way, we did not care for his cole slaw recipe at all. Either make or buy your favorite cole slaw. You can add slaw to the sandwiches or serve as a side.