This is the bomb!!! Mine doesn't look as tomato-y as the picture, I used all the same ingredients except that I used liquid smoke 1-1.5 T since I don't have a smoker. I trimmed the large parts of the fat before doing the rub. As recipe says, refrigerated overnight. I also mixed ingredients for sauce and refrigerated overnight. Roasted in oven to appropriate T. (Check meat T after 1 hr, so as not to overcook) Allowed pork to cool before pulling the pork, yes tedious, but not as difficult as anticipated (pulled easily using 2 forks). Placed in large roasting pan, poured on the sauce. Covered loosely with foil and placed on oven briefly at 400 to heat thoroughly before lowering heat to 300. Slow cooked in oven for 2 hrs, stirring twice. Delicious, and easy. Living in Virginia Beach andChesapeake area (on the NC line) this was easily found, even in our workplace cafeteria. Moving back North, not at all, after almost 7 years, I think this is a definite keeper.
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This is the bomb!!! Mine doesn't look as tomato-y as the picture, I used all the same...