Recipe by Susan
"Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich."
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1 (18 ounce) bottle
dry onion soup mix
1 (4 pound)
boneless pork loin roast
1 (4 pound) package
thick country-style pork ribs
Soo here's stumbling through this recipe ;-) End result was great. However getting there was like getting Little Red Riding Hood to go to Grandma's ;-) And I grin on this because, I made everything on this recipe, from scratch...no kidding. Went for dry onion soup mix, was out...came to AR, got the recipe and made it..YES! Then was out of BBQ sauce, crud-ola'! Okay made that too from scratch as well, thanks to another AR'er here named Georgi, that's a dear friend of mine, and gave me a recipe she's been making for 30+ years, and it was prefect, just made enough to complete this recipe. It's all good, had I had just the basics already, when I was making this..it couldn't have been any simplier. The only draw back I saw, was this morning, when pulling the meat out to shred it, was the meat on the very bottom had scrotched and I had to discard those pieces. I could have easily put on low and been able to save some of the meat durning the night by moving the meat around to prevent that, but that wasn't the case. Do watch the meat closely. However, the recipe turned out great, even though I had to take additional steps to get this recipe done. And it was worth it because my family asked for me to make it again. And I have soo much. This batch makes alot. I also used boneless country still ribs verses bone in because it's what I had purchased. There wasn't much discarded or wasted at all. TY it's a repeater.
I have used this recipe a number of times and love it. I live in Moscow, Russia and this recipe gives me a taste of home. I love anything I can cook in in the Slow Cooker. I have learned that my Slow Cooker cooks hot so I have to reduce the time to prevent overcooking. alike the previous reviewer I also make my Barbecue sauce from scratch (thanks to AllRecipe cook SUZANNE2802). My question about this recipe is what is the need to use a second bottle of barbecue sauce? What do you do with the sauce placing into a bowl after cooking the meat? There is plenty of Barbecue sauce left. Could it not be placed back in the Slow Cooker after pulling the meat?
* Percent Daily Values are based on a 2,000 calorie diet.
3 Ingredient Pulled Pork Barbeque
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 148
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