Recipe by National Pork Board
"Easy and delicious, our pulled pork is fall-apart tender and mouthwateringly moist."
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1 (5 pound)
boneless pork butt (shoulder)
1 1/2 teaspoons
Soft sandwich buns
Very moist pulled pork, perfect for a crowd because it is not too spicy (though it does have a bit of a kick) and the flavors are not too strong. It is a good pulled pork to serve with your favorite BBQ sauce. I like Sweet Baby Ray's or Maull's. Would make again!
This roast really lacked in flavor for me. Def. not what I was expecting with the ingredients in the rub. I think next time I will flavor it differently or add more/less of the spices. I used a combo of beef and chicken broth instead (I used bouillon cubes) of water. The pork was incredibly tender and the BBQ sauce helped a bit.
Delicious!! I used a 4.5lb pork shoulder, seasoned with our family's spice preferences: bit of sea salt, pepper, and onion & garlic powders. I dissolved 1 tsp of chicken base, as well as 1 tsp of beef base in the 1 cup of water (I couldn't imagine using just plain water). Cooked on high for an hour, then low for 4.5 hours, and it was fall-apart tender.....practically shredded itself! Before adding the bbq sauce about 30 minutes before we were ready to eat (used Sweet Baby Ray's Hickory & Brown Sugar), I saved some plain pork for my 4 year-old, who practically inhaled this, even though she's suffering through a summer cold. Served on corn-dusted kaiser rolls, along with coleslaw, this was the quintessential summer meal. Looking forward to leftovers!
This definitely is a great recipe for "Perfect Pulled Pork"! And just as stated the pork is "fall-apart tender and mouthwateringly moist". I used apple cider vinegar vs. water and cooked it low and slow. When it was done, I added a little liquid smoke. This is so easy to prepare and delicious topped with your favorite bbq sauce and served with all the fixin's: coleslaw, cornbread, and baked beans - YUM!
Followed the recipe instructions but used a commercial BBQ seasoning. The mouth-watering aroma as it cooked was only a prelude of what was to come. This was so flavorful, so tender and juicy, that serving it with barbecue sauce, albeit delicious, was only an afterthought.
Followed the recipe and it was really good. Since I was pinched for time, I cooked it on high for almost 5 hrs but next time I will definitely cook on low for longer - I believe it would have been much more tender.
Love this recipe! This was a last minute thing, so I boiled the pork roast in the spices on the stove for about 3 hours. Then gave it a rough chop and dumped it in the crock pot with my favorite sauce over night. Next morning all I had to do was stir it with a fork to break up the pieces. My co-workers loved it!
The first time I made this I followed the recipe to the 'T', It came out flavorless and a little dry, however, I saw an opportunity. I kept all the spices the same, same measurements and quantity, except the water. I cut the water down to a mire tablespoon, just enough to make a thick paste. I used that paste as a rub on the pork roast and tried again - HuRah! That is some good eatin'!
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