Reviewed: Apr. 6, 2012

Rub is awesome, I skip the sauce. I also let it smoke way longer than 4 hours. Minimum 1.5 hours per pound. I then usually put in a dutch oven covered and in the oven on 225 till morning when I rest it and pull the pork to serve. By then it just falls apart.

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Reviewer:

Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 6, 2012

A little less paprika and don't bother with bbq sauce, better to just use your favorite store bought in my opinion. Fun to make for Superbowl 2012!

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Reviewer:

Annietee33

Reviewed: Feb. 5, 2012

The rub recipe is so good on the pork. I made it for our Superbowl party and it was a big hit. I don't own a smoker so I put it in the slow cooker for 7 hours. Yummy!

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Reviewer:

RealCookingDiva

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jul. 25, 2011

We loved this recipe! We had family visiting from Texas and they also loved it! It's definately a keeper. Tangy and sweet with the perfect amount of heat. It took much longer than 4 hours to cook but it was worth the wait. The only change we made was the wood used during smoking, we prefer applewood.

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Reviewer:

ccummings

Reviewed: May 24, 2011

Rub and sauce tasty....expect longer than 4 hours cook time. Instructions call for 1 1/2 hours per pound...for this 5 lb roast cook time would be 7 1/2 hours. Really depends on your smoker but the title is correct...low and slow. And definitely use a meat thermometer. Served with a little cole slaw on top makes it Memphis-style pulled pork.

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