Reviewed: Jan. 3, 2011

I have made this recipe several times as it's written. We all LOVE it! However, I have just found it on here & see many people add a bit of BBQ sauce to it, so I'm going to have to try that tonight....as I'm making this for dinner. Have not found it to be too thin of a sauce, except for one occasion. I do use a larger shoulder roast then it calls for, but leave all other measurements as written. My family likes the sweet flavor of it too. This is a very easy recipe, and me & my family love the flavor of it! Have even been asked for the recipe several times from others.

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4 users found this review helpful

Reviewer:

imatami

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Jan. 1, 2011

This recipe was amazing when I added the bbq sauce - just 1/4 cup did the trick. Without the bbq sauce it was a little bland. My family loved it!

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5 users found this review helpful

Reviewer:

yankeefanz

Reviewed: Dec. 29, 2010

So Good! I made this for my hubby as a surprise to try something new. We both loved it so much that I made it for his family the following weekend. I love how easy this recipe is. We added Sweet Baby Ray's BBQ sauce on the bun for the BBQ craving. The second time I made it I cooked it the day before with a little less vinegar and a little more brown sugar. I also scraped off the grease from the top that settled in the fridge over night. My hubbies family was impressed.

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3 users found this review helpful

Reviewer:

Melinda

Reviewed: Nov. 11, 2010

SO EASY and SO GOOD!! Guests requests the recipe all the time.

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6 users found this review helpful

Reviewer:

Jenni G

Reviewed: Sep. 27, 2010

I made this for my husband, father in law, and a friend one day. It took just about 9 hours to cook, and it's worth the wait! Delicious and easy.

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5 users found this review helpful

Reviewer:

Jenna Buescher-Hill

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Sep. 27, 2010

WOW! Couldn't be simpler and oh-so-tasty! I could only get a pork butt roast at our store and that was just fine. I didn't brown my pork first, and it seemed just fine to me. Added a tablespoon of garlic and brown mustard, just for some tang. Next time I want to add a bit of Liquid Smoke for some depth. This is not your typical BBQ pork - DH still put BBQ sauce on his sandwiches - but this gives it such a delightful seasoned flavor. We'll be making this all the time!

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5 users found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Aug. 17, 2010

Great recipe! I took out the meat after 8 hours and pulled the pork apart. Then put it back in the juices for another hour. This kept it very moist because the sause is very thin. I then drained most of the juice and added a half bottle of BBQ sause and a 1/4 cup of Franks Hot Sause. Best pulled pork i have ever made. Will be making this again very soon!

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11 users found this review helpful