Nice! My fiance and I enjoyed our dinner quite a bit :) We especially enjoyed the slightly sweet, subtly spicy sauce (yum-o!). Altough I like RuggerDucky's recipe, I still prefer BBQ Pork for Sandwiches submitted by KMB233 for the simple fact that it is waaay more economical (only calls for BBQ sauce and beef broth) and a tad simpler to prepare (no stovetop step is required - just slow cook, shred and mix with your favorite sauce). I couldn't detect the bourbon in this at all, so I am not sure that it is necessary - but maybe omitting it would change the recipe entirely... who knows!??!!?!?. In an attempt to make this more "economical," I purchased a 2.25 lb. package of country style pork ribs at my local Italian market. My butcher suggested that I use the cheapest cut of meat available (this week it was ribs); he said that it is not necessary to buy more expensive cuts of meat for slow cooking purposes (even the toughest cuts of meat will "tenderize" when cooked for a long period of time), but I already knew that... lol! I cooked my meat for 8 hours on low, added almost an entire 18 oz. bottle of Baby Ray's sweet vidalia onion BBQ sauce and then cooked for another hour (we were HUNGRY!!!). I served heaping mounds of meat on fresh sesame kaiser rolls along with a side of homemade potato chips, compliments of my AWESOME fiance! Thanks for sharing your recipe with us, RuggerDucky :) I'll be freezing leftovers for a quick future meal!
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