Reviewed: Sep. 3, 2009

Super easy recipe. I followed others suggestion and used pork shoulder instead of the more expensive cut called for in the recipe. I threw in an onion and cooked on 4 hr HI, 2 hr LO, the refrigerated for 2 hrs and finished off in a dutch oven per the recipe. My whole family loved it - my daughter said it was "Awesome". I usually like my pork w/ more texture, so next time i'll stick to the 4 hrs. This recipe will be a keeper!

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em&mom

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Reviewed: Sep. 2, 2009

This was great! Super easy! I used a can of cola and I used the pork roast instead of the pricier ribs. Everybody gave it two thumbs up.

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cynthia the novice

Living In: Fort Polk, Louisiana, USA

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Reviewed: Sep. 2, 2009

Excellent. Very tender, very good! I used a pork loin and it turned out great.

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erin

Cooking Level: Beginning

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Reviewed: Aug. 30, 2009

This is very tasty and easy to make. I used a less expensive piece and spent extra time removing the fat. I will use a leaner cut next time.

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Nikki

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Reviewed: Aug. 30, 2009

This was good, but I think it needed more flavor.

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Heather

Home Town: Milpitas, California, USA

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Reviewed: Aug. 29, 2009

This was amazing and will be a regular recipe for family meals! All my store had was bone-in pork shoulder butt which worked extremely well. I added a few shakes of liquid smoke into the beef broth. It ended up cooking on high for about 10 hours before it was done. I removed the meat (no juices) from the crockpot and put it in the fridge overnight. About noon the next day I took it out, shredded the meat with my fingers, added 3 bottles BBQ sauce (it was a lot of meat!) and a few more shakes of liquid smoke. I cooked it on low in the crockpot with the lid OFF until dinner time. It had a great texture (not mushy) and a great smoky BBQ flavor.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Aug. 28, 2009

this was so good. I added a diced onion and a diced green pepper to the slow cooker, cooked on low for 6 hours, drained, shredded the pork, added the bbq sauce (i used famous daves rich and sassy), let it sit in the fridge for two hours, then put it in the oven. i noticed that a lot of reviewers said they just put it back in the slow cooker after adding the bbq sauce. i'm sure that's still good, but i thought the oven really did wonders for the texture (i've noticed that slow cooker pulled pork is mushy sometimes, and this was anything but).

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f1shst1x

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Reviewed: Aug. 26, 2009

Tried this recipe the other night in the crockpot and it came out very tasty! My guyfriend even said this sandwich tasted better than what he might find at a restaurant. Nice compliment. :) Super-easy to make too! I used pork butt (1.6 lbs.) and trimmed the fat before placing it in the crockpot along with approx. 1/2 can of beef broth, a few ounces of beer (1554 black ale), a smidgen of french onion soup dry mix, and a few sprinkles of garlic powder. For BBQ sauce, I used Famous Dave's Sweet & Zesty. Made the perfect amount for 4-5 hoagie buns. I did finish cooking it in the oven and felt this improved the texture. Thanks for the recipe! I never even realized I liked pulled pork sandwiches, but this convinced me. :)

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Abbey

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 26, 2009

Very simple, surprisingly good!

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GREENFIREFLY

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Reviewed: Aug. 26, 2009

The husband and kids adored this one and it's so easy and versatile. You can change the flavour by just changing the sauce.

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Jennifer

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Reviewed: Aug. 26, 2009

First time I have ever made anything like this. It was easy and very very delicious.I used 3.62 lbs. of pork rib. I did the broth and then 2 hours into I added half a can a beer. It was falling apart by the time the 4 hours came around. I used Hunts Hickory Honey BBQ sauce and it was actually really good. Next time I'll try the Sweet Baby Ray's every one is talking about.

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PaulandMisty

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Reviewed: Aug. 25, 2009

Excellent recipe! Great for those days where you need to do a few things and want to come home to dinner. I made a few changes to the recipe. Another reviewer suggested using a pork butt or shoulder so I did. I added 1 sliced yellow onion to the bottom of the crockpot. I also seasoned the meat with garlic powder, salt and peper rub. Then put in in the crock pot with the beef broth for 4 hours on high. After 4 hours I removed the meet and onions poured out the juice and shreded the meat. Then put the onions and pork into the crock pot w/ 1/2 a bottle of BB-Q sauce on low for 1 hour. Served as suggested -- it was perfect!

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Kaci

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

I prepared this exactly as written, down to the iron skillet! Came out so tender and delicious. Fantastic and it was my first attempt at bar-b-que.

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CHRISTANA

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Reviewed: Aug. 23, 2009

EXCELLENT!! I used 4 lbs of pork shoulder picnic roast (it was on sale) and it worked out wonderfully because it was fairly lean, only a bit of fat to trim off. I used Baby Ray's Original BBQ sauce and followed the directions exactly, except I cooked for 4 hours on high, then 2 hours on low. This will be added to my weekly meals, the kids gobbled up

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MARRJOYC

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Love this recipe - so easy to put together and it always turns out great.

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LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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Reviewed: Aug. 23, 2009

My family loves pulled pork, especially the NC vinegar version. I made this just as suggested, with Baby Rays sauce, which I have never used before. Had unexpected company and served it for them. Everyone loved it, and all were BBQ lovers. the beauty is that it is so simple you cannot go wrong. I will make this again, and probably not even bother to try to improve it! Loved it as it was!

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mzw

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Reviewed: Aug. 22, 2009

I love this two step method of cooking - the slow cooker makes it tender and the black skillet oven time enhances the texture and provides those delicious little "burnt ends" that we all love. A good tip: after removing the meat from the slow cooker and pulling it and blending it with the sauce, I add about 1/4 c of the juices from the cooker to the meat before turning it into the skillet (which I already have hot by warming in the oven during the pre-heat.) This aids the charring and caramelizing while helping to keep the bulk of the meat juicy tender. Taste is subject to your seasoning and sauce; for mine I use half Bull's Eye Original and half Moonlite BBQ (local specialty from Owensboro, KY) plus 3T molasses or brown sugar, and 1T Frank's hot sauce for a spicy-sweet flavor. I also add one whole sweet onion (sliced very thin) to the slow cooker pot before the meat goes in, plus 1/2 tsp liquid smoke to the beef broth/ beer / cola. No matter which cut of meat I've used, or which form of liquid, as long as I've stayed true to the method, I've ALWAYS produced a crowd pleaser with this recipe. Thank you KMB233 for sharing!

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therese of the bluegrass

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

YUM! I am making this today for a big bday party for my husband. I figure it will be easy to keep warm in the oven...this way we get BBQ w/o having the bday boy slave over the grill! It is SOOOO easy and not soo expensive!

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