This is absolutely devine!! I made an 8# roast and took it to work to share. It was a HUGE hit! I rubbed the seasonings into the meat and placed the roast in my crockpot. I added water, turned it on low, and woke to the delicious smell of pork. The meat had fallen completely off the bone. This is definately a keeper! Thanks for sharing.

This recipe makes alot (for not a lot of money!), so make sure you invite plenty of people over to enjoy these sandwiches. We like our pulled pork really saucy, so we added extra bbq sauce and also topped our sandwiches with cole slaw. YUMMY!

This was the best pulled pork I have ever made! I took the suggestions of others and added back some of the juice and added the barbeque sauce (Famous Dave's Sweet and Zesty, our favorite) and then baked it in a casserole dish for half and hour. It was outstanding! It does make a huge batch, but I just froze it in bags in individual serving size and it is perfect for a quick lunch or dinner!

We liked it. But it had no real pizazz. I probably would not make this dish once or twice a year.

Fantastic! I got added broth instead of water, let the liquid reach a boil on the stove and then put it in the oven at 250 degrees for six and a half hours.

I cooked this in french onion soup and beef broth, with some creole seasoning, 2 bay leaves, and 2 finely chopped celery stalks...and used about 1.5 cups of Cattleman's BBQ sauce. Delicious.

Fabulous!! My family flipped for it, so I am making it again tonight for mom, dad, sister and kids. If you are using BBQ sauce... use Sweet Baby Ray's... I am so picky and these turned out AMAZING! Going to try the slow cooker this time though.

I loved this recipe...so easy in the crockpot. I didn't have bbq sauce, so I nearly doubled the spices and added 2 teaspoons of Tony Chachere's Creole seasoning. I cooked it all day in the crockpot with 3 cups of water. At the end of the day, I pulled the pork and strained the juice. I then put those back together on the stove top to simmer a bit. The flavor was GREAT! We used it for sandwiches.

This was fantastic! I used boneless/skinless chicken breasts in a slow cooker, and replaced the water with a can of vegetable broth. I made it for a Bible study group, and it was a huge hit - very few of my guests even used the BBQ sauce or the cheese that I put out for the sandwiches. Thanks!

Turned out great! I have to get a slow cooker instead so my house doesn't get so hot! The meat was really flavorful even before I put the sauce on. Can't wait to experiment with better sauces and bring this to the next barbecue!

This is great! The success of this recipe depends very much on the barbecue sauce used. I think it is important to pour off the excess grease and then add more barbecue sauce prior to serving. Served this with cole slaw, chips, pickles and fresh brewed iced tea. Thanks!

Wow. What else can I say? This has proved to be easier than I ever imagined and absolutely delicious. I read in a review that it ends up tasting like whatever barbeque sauce you use... so I took care and bought some of the really good stuff. I ended up having to use two bottles. And a suggestion! Something seemed to be lacking, so I sprinkled some brown sugar on top and mixed in. WOWZA! It was like magic!

I have made this recipe several times and my whole family loves ! I cook until the meat falls off the bone. I shred the pork and then add some of the juices back to the meat if it seems too dry. I also add a little extra garlic salt to taste and we are good to go! We add the sauce on the side. Love this recipe!

This was one of the best barbeque recipes I have ever had. The meat was incredibly tender and moist. I bought the meat at the butcher counter, cut it in half and simmered in two dutch ovens because I needed it to cook faster (I was running late). It only took 3 hours to cook (each piece of meat was 4 1/2 pounds). I used two full bottles of barbeque sauce and I bet I spent under $15 for everything I needed for 8 pounds of barbeque! Thanks so much for a wonderful recipe that I will make again and again!

This has to be the easiest & best pulled pork I've tries. I did alert it a bit, I added liguid smoke and cider vingar to the boil to give it that real Eastern North Carolina Flavor

I used meaty country spareribs instead of the pork butt and Cattleman's Hickory Smoke BBQ Sauce. It came out GREAT!! Husband doesn't like BBQ sauce, so he took his share w/o the sauce as carnitas, and then I added the BBQ sauce for the rest of the family. Everyone loved it! A keeper for sure.

This is so easy and so good, I use Sweet Baby Rays barbecue sauce and K.C. Masterpiece for seasoning while its cooking. Then I put butter on buns and a little garlic powder and toast them and then pile on the meat. Deeelicious! A new favorite and my friends love it too.

I had no problem with this recipe; I'm not sure why it didn't work for some of the reviewers. Just don't overdo on the water, and add any extra seasonings that you enjoy. I made a 4 lb. roast in a dutch oven; it took about 3 1/2 hours to cook, and the whole house smelled wonderful! The meat, minus the BBQ sauce is basically "carnitas" in this family. This may not last until I get the chance to add the BBQ sauce---it will probably be gobbled up as taco filling!

Very good, I removed the meat and allowed it to cool then chopped it and put it into a casserole. I poured BBQ sauce over the meat and added about 1/2 cup broth from pot to keep it nice and juicy. I covered the casserole with foil and baked at 350 degrees for about 30 min. then served it on buns with sliced red onion and sweet pepper strips.

We're from Texas and we like it spicier than the recipe calls for. We use extra spicy sauce! My family loved it!