Reviewed: Oct. 8, 2009

Skipped the butter. Roast provided plenty of its own moistness. Topped sandwiches with cole slaw. Delish !

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Elaine Mical

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Reviewed: Aug. 9, 2009

great recipe Iam from the south this is the way I remembered bbq

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mike

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Reviewed: Mar. 31, 2009

ok, but to much vinegar. There are better recipes on this site. Won't make again.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Mar. 31, 2009

This recipe was awsome! My husband made it yesterday and it so good we had to invite our neighbors over to try it too. Best recipe we have found yet! We will be using it over and over again.

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Jessica

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Mar. 13, 2009

Sweeeeeeet . Some of the best pork I've ever had . Not to too much pepper ( for me ) . everyone that ate it loved it and some asked for the recipe :)

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johnmflr

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Reviewed: Jan. 18, 2009

I followed the ingredients exactly except I put it into my crock pot for 10 hours on low. It was EXCELLENT. All my family gave it rave reviews. So moist and great flavor. You need to try this on a roll with some slaw on top. YUM!

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Katie

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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Reviewed: Nov. 3, 2008

Made these into tacos... I also cheated and put it in the slow cooker, just for simplicity reasons. It was delish!

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 19, 2008

This resulted in a very tender and flavorful dish! We liked the sauce and the spiciness a lot!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: May 28, 2008

This recipe was excellent. I have only made bbq a few times now and i never would have thought to use most of these ingredients. My husband was also a little skeptical but, it turned out great. We made it for a family get together and EVERYONE loved it!!! We will be definitely using this again within a short time.

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Chef Stef

Cooking Level: Expert

Living In: Germantown, Tennessee, USA

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Reviewed: Jun. 7, 2007

I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous, people always want my secret and think mine is better than some of the highest rated restaurants!! You can't go wrong with this!!!!!!

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DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 15, 2006

This is how I cook all my grilled pork roasts now! I don't smoke it, but I put in on the grill at low heat for a couple to three hours. At the end, I throw the meat right on the grill rack to get the outside brown and crispy. My whole family loves it flavored with this vinegar mixture! Thanks Ron!

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DOTRAIN4U

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Reviewed: Feb. 26, 2006

This was my first boston butt recipe and it turned out great! I cooked it for my wife's birthday party and everyone loved it. I smoked the butt at 200 degrees for 10 hours with mesquite chips using half apple juice and water in the water bowl. I then removed the butt from the smoker, placed it in a foil pan and added the cup of sauce and wrapped it in foil. I cooked the butt an additional 17 hours (overnight) in my oven at 170 degrees. I allowed the butt to cool for 2 hours (remaining wrapped in the foil) and then shredded the pork. This turned out to be extremely tender with a wonderful flavor. I didn't add the sauce, but allowed individuals to add it if they desired. Great recipe!

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stebra

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Reviewed: Aug. 13, 2005

I had a family gathering and I brought this pulled pig and I made double the recipe and my family raved about it it was gone with in an hour. Thanks

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Chris

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Reviewed: Aug. 11, 2005

This is an excellent recipe that we will use over and over again! My husband is from north Alabama and we loved it! We followed the recipe to the letter until the very end - I did not simmer the pork in the sauce. It had a nice flavor straight from the oven and I was afraid the simmering would make it too spicy for our 3 year old. Without the simmering, it was a huge hit with everyone!

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mom23boys

Cooking Level: Intermediate

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Reviewed: May 22, 2005

Wow, this is awesome! This was a lot of work but it is absolutely delicious! We used a 10 lb butt roast and used 1 and 1/2 times this recipe and it was plenty. If you have the time and interest this is a fabulous recipe. Thank you for sharing Robert.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Feb. 16, 2005

I give it ten stars!!! We are big fans of pulled pork, and this one has the best flavor we have ever tasted.

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CINDY

Cooking Level: Expert

Home Town: Saint Joseph, Michigan, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Dec. 31, 2004

This recipe is great have made it many times each time same as the first great always. Thank for sharing.

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DA73VID

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Reviewed: Nov. 11, 2004

Wonderful recipe. I used apple wood in the smoker and basted the butt once every hour from about 12:00 pm to 9:00 pm. After that, I wrapped in foil and lightly smoked but kept the heat until about 3:00pm the next afternoon. Turned out great! Wonderfully sweet and spicy all at once. I didn't return the pulled pork to the sauce and simmer like suggested, but it tasted great right out of the smoker with some sauce on the side...

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THREEPOINT1415926

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Reviewed: Mar. 12, 2004

This is almost exactly the recipe I was given by a true Alabamian, who makes the most amazing smoked boston butt I have ever tasted. However, when we attempted to recreate it with this recipe in our smoker, the taste just wasn't quite there. I think we probably didn't smoke and baste our roast long enough. We will definitely try again, tho, as this sauce is delicious. Thanks for sharing, Robert!

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KITTYMOMMA

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Reviewed: Nov. 4, 2002

This recipe is too good not to rate, I tried this recipe for my uncle's 50th birthday, and it was a hit. Everyone loved it, the smoked taste and flavor was out of this world. I smoked two boston butts at one time, at the end of the party there was not any left. I have request to make this at Thanksgiving but I will make it before then. Thanks for sharing the recipe.

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RITAMOORE

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Alabama Pulled Pig

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