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    You are in: Home / Recipes / Emeril Lagasse's Barbecued Pulled Pork Sandwiches Recipe
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    Emeril Lagasse's Barbecued Pulled Pork Sandwiches

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 21, 2007

      This was very tender when still hot in the pan with the "mopping" sauce. I poured it off and served it with the "barbecue" sauce. I thought both sauces were too vinegary--so I tossed them and used a barbecue sauce from the market. If I made it again, I would cut down on the vinegar in both sauces.

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    • on September 15, 2002

      I used this for the basis for crock pot pulled pork. I only made one sauce and added liquid smoke and not quite as much vineagar. However, growing up in the Carolinas, I prefer this recipe much better than the overwhelmingly sweet ones. Thanks so much

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    • on February 13, 2011

      My husband, kids and I have been making this recipe for over two years now. It takes a lot of time but is definately worth every minute. I have had tons of comments on how vinegary the house smells (some think not in a good way) when they walk in and I always tell them, just wait....you will like it. You have to get the whole "picture", yes the sauce smells vinegary but once you marry it with the pork and the homemade coleslaw it's magic and amazing, my mouth waters just thinking about it. The only suggestion that I have is to maybe cut the cayenne pepper in half as it is every part of this recipe, the rub, the mop sauce, bbq sauce and even the coleslaw have cayenne in it or at least seems as if it does. I think this recipe is probably our favourite recipe that we make, that says alot as there are a few favourites that we make often. Mmmmmmmm!!

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    • on August 14, 2007

      Excellent, I made this for my sons birthday party and it was loved by all. I had a 8.5 lb. pork butt that is cooked in the oven at 225 degrees for 12 hours and it came out moist and delicious. I had the large pork shoulder which had the thick skin still on it so I sliced by the skin and some of the fat and placed the rub under the skin then placed the skin back on and wrapped in foil. I doubled the rub and probably added more brown sugar as I like my rubs on the sweeter side cut back on the vinegar for the mopping sauce as suggested by another reviewer. Thanks for the great recipe.

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    • on May 03, 2007

      I have made this numerous times and highly recommend it. It takes some time but it is WELL WORTH IT! It is a very good recipe weather I cook this in the oven or on the smoker, although the smoker gives this an added quality in our opinion. I follow the recipe as it is shown with the exception of the Barbecue sauce. I make my own sauce that has quite a bit more "kick" than the one shown here. I also use a Carolina style sauce somtimes (see Big Daddy's Carolina Sauce on this web site). Serve with cole slaw and you have a great meal. Leftovers, if you have any, are great also.

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    • on May 30, 2005

      Too much vinegar! I will make again but like some of the other post I will cut "way" down on the vinegar!

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    • on September 07, 2009

      Emeril's bbq sauce is not good, way too much vinegar. But the cooking process is great. I give 5 stars to the roasted pork and 0 stars for the sauce, sorry. I tried to save the sauce by adding more ketchup, and molasses, & brown sugar but realized I was wasting all those ingredients just to cover up so much vinegar. So I dumped it and made my own. Live and learn!

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    Nutritional Facts for Emeril Lagasse's Barbecued Pulled Pork Sandwiches

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.0
     
    Calories from Fat 32
    13%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1627.6 mg
    67%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 2.8 g
    11%
    Sugars 20.9 g
    83%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    boneless pork butt

    Emeril's Original Essence

    crushed red pepper flakes

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