Slow-Roasted Pulled Pork

  • Laurie18 Posted: 12/27/09
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    Outstanding! I made this for a Christmas party and nothing was left. I also made this into a kit for a Christmas gift where I put together the spice rub and I canned the sauce. This is a definite keeper.

  • kkparsons Posted: 04/28/10
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    Delicious! Very time consuming to make, but definitely worth it. Make extra sauce if you like your pulled pork saucy - the recipe didn't make enough for my taste.

  • Catwoman Posted: 12/29/09
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    Excellent result. You need to be around all day though to baste. I used a 7ish lb bone-in shoulder, and followed directions exactly, using a probe thermometer when covering w/ foil. I got to 190 degrees 1.5 hours before suggested, so we had an early dinner. I've frozen leftovers. I agree the amount of sauce wouldn't supply the full amount, so be sure to make extra if you plan to eat all in one sitting.

  • jggoodfelo Posted: 01/05/10
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    Yum! I didn't want to have to stay home and watch the oven all day so I put the roast in my slow cooker. I halved the recipe (feeding two) and my 2 1/2 lb. pork was done after about 4-5 hours on high. The rub is excellent and the sauce at the end has the perfect balance of vinegar and sweet. I will make more sauce next time though- it wasn't enough!

  • rcauteru Posted: 01/07/10
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    I cooked this with the bone in by mistake, so took over 8 hours and still not to 190. We ate anyway, was at 170 and I could see when I cut the meat was safe to eat, just couldn't pull it apart with a fork. This was incredibly delicious and I can't wait to make it again! Served with the light dinner rolls and slow roasted tomatoes.

  • MagicCook Posted: 01/18/10
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    This is an awsome recipe. The best pulled pork I've tasted. We have local resturants that there specialty is pulled pork this was so much better. If you like lots of sauce, double the sauce. This would be great for a potluck, company, Sunday dinner etc.

  • crusnock Posted: 12/16/09
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    The pork turned out really well, tender and succulent. This is a great alternative to smoking the pork on an outdoor grill (especially in the winter). The sauce was very tasty too. However, if you are not big on vinegar-based sauces I would use the Kansas City Barbecue Sauce instead (CL July 2007).

  • ALovesToCook Posted: 12/07/09
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    This is the best BBQ we have tried!! The sauce is awesome!! I would double the sauce if you like to use alot.

  • beckyinokc Posted: 05/19/10
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    I've made this twice already and both times have cooked it in my crock pot. I'll be making it again tomorrow to take to work. I put the dry rub on and put the water in the crockpot. I cook on low all day long. When I get home, I make the sauce and pour over and let it cook a little longer.

  • erotner09 Posted: 08/15/10
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    I cooked this in the slow cooker with a 3 lb pork shoulder. So easy this way! Didn't have to worry about basting! I made the rub (love it btw! delicious!), let it absorb into the meat for about an hr, then put it in the slow cooker with 1 cup apple cider vinegar & 1 1/2 cups water. For the first hr I cooked it on high and then for the next 6 hrs on low. The entire block smelled delicious! About an hr before serving I took the pork out, drained the water and cider, pulled the pork apart, and placed it back into the cooker with the sauce. I cooked the pork and sauce together in the cooker for 1 hr. I doubled the recipe for the sauce as suggested, this made the perfect amount. I had the neighbors over for dinner this night and they all loved it! It was tangy and flavorful but not obnoxiously tangy. I would make it again!

  • hot6422 Posted: 03/06/11
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    I also did it in the crock pot, followed the review below, with water and cider vinegar on high for one hour and the on low for 4 1/2 hours, then poured the sauce over it and let it sit for another 45 minutes...I used 4 1/2 pound boston butt roast and it should have been shredded at 3 1/2 - 4 hours as it was a touch over done. Still very tasty, everyone loved it. We poured a bit of our reg. bbq sauce on top our sandwhiches too.

  • kdfoodE Posted: 09/18/10
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    Not nearly as tender as it should be after 6 hours slow cooking...wonder if I did something wrong...seasoning is nice though. I added moisture with the jus, but definitely not as moist and tender as it should be. I'll have to try it again.

  • bizeemom Posted: 05/21/11
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    My family devoured this. I agree with doubling the sauce. It is definitely a full-day of cooking. I cooked a 7 1/2 lb roast and total cooking time was over 9 hours! But it was melt in your mouth delicious. We added some vinegar based coleslaw on the bun with the pork. Perfection.

  • SnowBun Posted: 09/23/11
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    This is it !! This is the recipe I have been searching for. I'm going to rate this recipe 5 stars before I've even cooked it. I've been cooking long enough to recognize a good and righteous pulled pork recipe when I see one !! I am from Memphis, TN which in my estimation has the best pulled pork on earth. Yeah other states think theirs is the best, but I tasted theirs and OURS is !! XD XD St. Louis probably close second. The spices, basting sauce, and sauce are basic, simple, no one should have a single problem; everything I see will add up to just the right amount of flavor. Also I noticed that other so called slow roasted recipes called for one to check within 3 hours for readiness and that just isn't long enough for delicious pulled pork. Kudos! I notice the only people who didn't give it five stars were people who DIDN'T FOLLOW THE RECIPE correctly. If you don't follow the recipe exactly, you should not rate the ROAST!! BRAVO!!

  • NeedToLightenUp Posted: 12/10/11
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    I made this in the slow cooker as the reviews suggest, and it is YUMMY ! A big hit at football tailgates!

  • Belladonna714 Posted: 01/04/12
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    This was good, I did make changes though. I used bone in country style ribs, which I browned in a pan then put in a slow cooker with remaining ingredients for 4 hours on high. I regret adding the ingredients for the sauce to the slow cooker though because it came out very thin. If I were to make it again I would heat the sauce separately on the stove and add to shredded pork as recipe states. I would probably make this again but not before searching for a better recipe first.

  • VickiV Posted: 11/20/12
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    Very Delicious. I could not find a lot of the spices ---so I cheated and used Famous Daves rib rub. I Used Daves Blues Buns and it was a healthy dinner Will make again

  • carolfitz Posted: 01/19/13
    Worthy of a Special Occasion

    Great recipe for when you're going to be home on a cold day. We had slightly larger bone-in because it was on sale, otherwise followed recipe turning the roast each time we basted. It was just what you'd want, succulent pork with bits of spiced/roasted meat from the outside mixed into the pull. If you use a crockpot, you lose that roasted crust. The sauce was okay, we like more ketchup-to-vinegar and a bit of molasses, but this was okay as an option.

  • NumNumNum Posted: 05/30/12
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    Made this for a picnic and it was a big hit! I had doubled the recipe, but tripled the sauce. It still seemed like it needed more sauce, so I'd definitely suggest doubling for a single recipe. I also made mine in the crock pot, as suggested by others. It was perfect and tender. And I shredded it using the paddle attachment on my stand mixer, making that part really easy as well. This is one I think I'll keep around for potlucks, picnics and family gatherings.

  • gvaveritt Posted: 09/23/12
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    Excellent! I doubled the sauce and only cooked a 2 lb pork roast. Also used the slow cooker with 1/2 cup water and 2/3 cup cider vinegar, which I drained before shredding. Reserved half the sauce for topping the sliders.

  • Eljay2 Posted: 09/01/12
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    Totally delicious. I've tried both the oven and the crock pot preparation, and the crock pot is better, in my opinion. Definitely need to at least double the sauce recipe.

  • kmbors Posted: 09/12/12
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    This is a great recipe! I have made it both in the crock pot and in the oven as well. The crock pot method was superior- plus you can leave it all day. Delicious!!

  • SingingGourmand Posted: 01/01/13
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    I'm a huge fan of this one. I also use a crockpot. With a 4.5 lb. bone-in pork shoulder, it took about 3 hours on high and 4 hours on low to get to the right temp and ready to shred. I also double the sauce - I may make another batch of sauce for the leftovers. The bread-and-butter pickles are the perfect finishing touch.

  • steponme Posted: 09/27/12
    Worthy of a Special Occasion
    Missouri City, TX

    Too much vinegar & ketchup for me. Won't make this one again

  • McHortonheiser Posted: 08/25/13
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    This was a fabulous recipe...I took a couple suggestions and made double the sauce, but I made one version of this recipe's sauce and then the Kansas City barbeque sauce that one reviewer suggested. Both were very good. I also paired with the cole slaw from the CL Barbeque Chicken Sandwiches (May, 2012). Yum! My boyfriend couldn't stop commenting about how good dinner was!

  • erikisst Posted: 09/26/13
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    I made this in the slow cooker. I eliminated the water and just added the ketchup/vinegar mix and it turned out great! The "juice" left in the slow cooker was really oily (from the pork fat) so I shredded the meat in a separate bowl. It was juicy and tender! The sauce was super tasty too! I made a coleslaw to go on top of the sandwich. Served with a side of cheesy broccoli. Loved it! Another great CL recipe!

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