Reviewed: Jun. 25, 2009

I cut up a 3.5 lb shoulder in the crock pot. Put the ingredients in,exact to recipe. It seemed to cook fast. After a few hours, I got hard lumps of pork. Disappointed, I kept it cooking and went out for dinner. Came home that night and threw the whole crock pot in the refrigerator and cooked it for a few more hours the next day. (total about 8.) Let it cool then it shred perfectly and was the most delicious pulled pork sandwhich I ever had!!!

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lori

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Reviewed: Jun. 24, 2009

This was really good. I used a 4 lb shoulder roast and put it in the crock pot frozen before I left for work and it smelled really good when I came home. Instead of all the kethup I used some bottled BBQ sauce. This was really good, didn't have to add any extra sauce after putting them on the bun. Will make this again and again since it's cheap and easy and super good!!! Thank you

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amandak23k

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

This was terrific! So easy to put together in the crock pot and then forget about. The whole family enjoyed it. Thanks

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Sherry Lane

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Reviewed: Jun. 19, 2009

this was incredible. i followed the recipe exactly. next time i'll look for a less fatty meat but this is definately a keeper!!!

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kellybean1046

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

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Reviewed: Jun. 18, 2009

Wonderful flavors and so easy to make using a slow cooker. It was a little saucy for my taste, so next time I'll reduce the ketchup to 1/2 cup and 1/2 cup barbeque sauce (I used Original KC Masterpiece and it lent a nice smokiness to the finished dish). Another thing I'll change next time will be to put the meat in the pot last. Then I'll turn it to coat all over with the sauce. Other than that, this recipe is very good. Oh, and I served this on a hearty slice of whole grain buttered toast and a romaine salad on the side. Thanks for a keeper recipe!

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Free fall chef

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

Very good! I did a 5lb. and did 2 cups ketchup, 1 cup bbq sauce and 1 cup chili sauce. I did the meat whole, then when done, place in a large pan where I shredded it. I then added the sauce from the slow cooker until it was the consistancey I wanted and saved the rest for dipping.

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Jim D.

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Reviewed: Jun. 16, 2009

This was awesome. One garlic clove didn't seem enough so I used 4(small)ones,and we still didn't taste it. I didn't have quite enough worcestershire sauce so I added the missing amount of bbq sauce. The were So good. I will defnitely make this again and I have a slightly tough cut of beef roast so I will try that instead.

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Pen R

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

Tried recipe today just the way it was written with a 3 lb pork shoulder. Left the shoulder whole and cooked for 8 hrs on low. It was fabulous! I give it "3 T's" Tender, Tasty, and Terrific. And could not have been easier. Thanks for a great recipe!

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Carolyn

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Reviewed: Jun. 15, 2009

My family enjoyed this easy meal. I had a kid over for dinner who is very picky and he enjoyed it also.

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Kim

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Reviewed: Jun. 15, 2009

I am a professional caterer specializing in BBQ for the past 15 years. This is a great basic recipe for the stove top or crock pot. You might want to slow cook the pork with just some beer or broth (I prefer beer)and when finished remove the pork from the juice, pull the pork and add BBQ sauce. Depending on the amount of juice you may want to mix some back in to keep the pork very moist. I top this sandwich with our cole slaw. That's right, right on top of the pork. Yum

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bbqstud

Cooking Level: Professional

Home Town: Downey, California, USA

Living In: Poway, California, USA

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Reviewed: Jun. 14, 2009

Amazing!!! I seasoned the pork with garlic powder, salt & pepper and froze it. Then I mixed up all the other ingredients and put it in the fridge the night before. I put everything in the crock pot before work. 12 hours later the pork was so tender & juicy it fell off the bones. My husband just raved about it!! This will be a staple in our house!

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Spicy82

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Reviewed: Jun. 14, 2009

Absolutely fantastic. I made this for a church luncheon, more to see what they'd do than anything else. There is always such bland health food there and I get tired of it. They went crazy for it. Even the kids loved it. One of the boys came back and told everyone to leave it it alone because there was hardly any left and it was his favorite dish there. Like most reviewers, I substituted half of the catsup with something else. Instead of barbecue sauce I used a sweet smoky griling sauce that had a pretty good bite to it because it contained cayenne pepper, jalapeno peppers and crushed red peppers. With the other ingredients in the recipe it toned it down and made a nice flavorful pungent sauce. They sure liked it and asked me to make it again. I made this the day before in the crockpot(3 3/4lbs). Overnight in refrigerator. Let it warm up to room temperature in the morning while at church. Came home and cooked it on the stove for 15 minutes with the cover off to boil sauce down, removed the meat, started shredding it and putting it back in the pot which was now on very low heat just to keep it warm. Then took off to the picnic.

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dleerl

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Reviewed: Jun. 14, 2009

I've made this a lot, and it's wonderful! Don't try to slice it until it's done. If it's cooked properly, it will just about fall off the bone on it's on. I also want to say, that if you aren't doing the recipe, why would you rate it at all, let alone rated it sub par? This recipe is for a PORK roast, not boneless skinless chicken breasts. They don't even compare, and can't really be cooked the same. It's NOT the recipe, so how can you review it??? Sorry, had to get that off my chest,lol. Anyway, back to the pork roast... As I was saying, don't shred it until it's done. I also add a little liquid smoke to mine to give it a more bbq flavor.

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sonya

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Reviewed: Jun. 13, 2009

What about cooking it until it is about 75% done, slicing it up or shredding it, and putting it back in the slow cooker with the rest of the ingredients to cook for a couple of more hours. I'm not a fan of slicing up a partially frozen roast and trying to get the bones out at that stage. I'd much rather cook it most of the way through, slice and de-bone and finish it off with the full list of sauce and spice.

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Sci Fi Junky

Cooking Level: Intermediate

Living In: Westmont, Illinois, USA

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Reviewed: Jun. 13, 2009

Tried it and loved it;even after our Southern gentleman made his boorish critique.

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kaboom

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Salem, Oregon, USA

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Reviewed: Jun. 13, 2009

OMG.....It amazes me that someone uses chicken breast to make a bbq pork recipe, and then isn't pleased with the results. This is a GREAT recipe just the way it is, but it's also very easy to customize. Add a few different spices or fruits to turn it into any ethnic flavor you like. Mexican...cumin and chiles, Italian...basil and fennil, Oriental...soy sauce and ginger, Polenesian...pineapple. Very versatile.

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Timmy

Cooking Level: Intermediate

Home Town: Fontanelle, Iowa, USA

Living In: Thornton, Colorado, USA

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Reviewed: Jun. 10, 2009

I LOVED this one. I made the portion a lot larger with a 6 pound pork shoulder and cooked it in the crock pot on low for 10 hours. I took the advice of past reviewers and did half ketchup and half jack daniels bbq sauce. My husband and one of his friends raved about the flavor. I will definitly be making this one agagin

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Erin Jagelski

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Reviewed: May 16, 2009

This was SOOO delicious! My entire family loved the smell that permeated my house (I cooked it using a slower cooker) and the sweet, sticky flavor of the final product. I followed the directions for the most part, although I used a heaping teaspoonful and a half of grainy djion mustard instead of the dry and used about a cup of beef stock since I was a little short on ketchup. I didn't slice the pork shoulder either and used a bone-in piece. I cooked it on high for a few hours because mine was still pretty frozen and then turned it down to low for the remaining hours. After shredding the meat (which was amazingly easy) I spooned the extra sauce over and mixed it in. I didn't want too much sauce, so I shredded the pork in a large serving bowl. No leftovers for the three of us!!

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