Reviewed: Jun. 4, 2008

This is a great recipe, everyone loved it. Simple and tasty, but it does take a long time, Well worth it though.

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Reviewed: Aug. 6, 2007

If you are wanting to create a true pulled pork experience you should really cook your butt to an internal temperature between 195 and 205. The higher temps further break down the fat and collagen. This creates more of the wonderful juice that runs down your chin and fully extracts every bit of natural flavor from the pork. Check out some sites that talk strictly BBQ and they will agree.

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Splithand_WSM

Cooking Level: Expert

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Reviewed: Jul. 8, 2007

used the crock pot instead with a much smaller portion. Perfect!

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Wendy

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Reviewed: May 24, 2006

This makes the best shredded pork sandwiches! I actually found the longer you leave the meat in the smoker, the better tasting and more tender it gets. I pulled ours out after 8 hours and found it shredded with the slightest movement of a fork. Just make sure to get a fairly fatty cut; it's the fat melting that makes it tender and delicious!

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jan. 9, 2006

Very Good Recipe. I used 12.5 pound on a smoker at 200 to 225 degrees and took about 9 hours, but was well worth it. Fed 9 people and still had leftovers.

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George Man

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Reviewed: May 24, 2005

Good solid recipe.

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GJOHN1

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Reviewed: May 14, 2005

Great recipe! This is a family favorite that will please every palate. The smell while smoking the meat is simply heaven! You have to give this a try!!!

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