Reviewed: Feb. 25, 2009

With your favorite BBQ sauce this is an awesome recipe!!

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Reviewed: Feb. 25, 2009

It doesn't matter how much you season this pork...it is going to turn out phenomenal!!! I've just seasoned it with salt and pepper; I've tried a rub of salt/pepper/paprika/garlic powder/brown sugar; I've tried it with adding Worchestershire sauce and liquid smoke to the beef broth...it all comes out wonderful...and there's not much left over afterwards! ;o)

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KATPELT

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 22, 2009

This recipe is definitely a "no fail" recipe. I've been making it for a years now and it is "Excellent". I too as another reader stated would give this recipe a "10". It is so simple and carefree that it leaves you time to make dessert too :-) Use store bought BBQ or make your own. I love making my own Thick BBQ Sauce and slow cook it in the sauce the last 2 hours. There is nothing not to like about this recipe - Buona Appetito!!

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Feb. 21, 2009

Absolutely delicious. I served it 2 ways. One as called for made with just enough sauce to pull together and then serving extra sauce on side. Also, served with a lot of sauce all mixed in right away. Preferred first method as with the second method, all I could taste was the sauce. I also added smoked flavor.

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anna

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Reviewed: Feb. 13, 2009

This was fantastic! Also made some alterations. Cooked 4lbs of pork ribs without the BBQ sauce in slow-cooker on low for eight hours, then put in fridge over night (dinner was for the next day). Next morning I skimmed the fat, then poured one bottle of BBQ sauce in and put on "stay warm". Returned home at 5pm, sliced up, returned to pot while buns toasted, and served up. Whole family loved it!

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Grillin-in-AZ

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Reviewed: Feb. 13, 2009

Tender & moist are just the beginning of this recipe. Simple and easy and the ending. Loved it! The only changes I made was I used one cup of coffee and garlic pepper seasoning on the roast before putting it in the slow cooker. Thanks for a easy and cheap family favorite.

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Louise Patnett

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Reviewed: Feb. 13, 2009

Great recipe but you don't need that much liquid in the slow cooker. I cut back the beef broth and coffee to 1/2 and it turned out great!

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butiflfeet

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Feb. 12, 2009

This was Awesome! I think my husband's first comment was "Mama Mia". The meat was so tender and falling apart, that I had trouble getting it out of the crock pot. I made just as directed, and now will try as reviewer suggested....without the coffee or broth and just the BBQ sauce. While the meat is VERY tender, it definitely needed a BBQ sauce to give it flavor. I think the most important thing I will take from this recipe is the cut of meat to use.....I never know what cut of meat should be used for what....and I think that is what made this recipe good and tender!

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Feb. 10, 2009

I don't have a slow cooker so I approximately by putting in the oven for total of 4 hours at 350 degrees. It worked magnificently! Relying on a preivous reviewer's note, I dumped in 1 cup of bbq sauce and didn't bother with all the other instructions. Delicious!

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eatereater123

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Reviewed: Feb. 7, 2009

SO easy and good. I add some BBQ sauce while cooking and then add to taste after pork is pulled. Don't discard juice - after pulling slowly add juice to your desired consistency. My husband likes this very saucy, so I add all the juice back in.

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CDENINGER

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Reviewed: Feb. 2, 2009

Sooo tasty! and easy! Just put in crock pot with a jar of BBQ sauce and shredded it for the superbowl. It was a big hit!

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ashleyp

Cooking Level: Expert

Living In: Escondido, California, USA

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Reviewed: Feb. 1, 2009

I made this for a Super Bowl party and everyone commented on how much they liked it. I was running late so I cooked the pork for 4 hours on high in the slow cooker and it wasn't enough time for the pork to fall apart on its own. It needs at least 8 hours on low. Next time I'll leave it on overnight. The recipe is very good as written, but since we like our food spicy, next time I will add some hot sauce to the liquids. UPDATED: I made this again, but this time w/ 9 lbs of pork on low for about 12 hours, it was falling apart. I didn't even need to shred it, just turn it around a few times. I drained the liquids, added about 2 cups back in and a bottle of BBQ Sauce. It is so good. Thank you Sarge.

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JCL

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

The pork was absolutely tender, but because I couldn't get over the fat smell and I had to add so much seasoning for any flavor, I am rating a 3 - liked it.

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Prudence

Cooking Level: Intermediate

Home Town: Buffalo, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Feb. 1, 2009

I was referred to this recipe as a simple yet delicious Pulled Pork recipe and I was not disappointed! I used a 7lb shoulder and skipped the coffee. We left it in the crock for about 12 hours before pulling it, then added it back into the pot with some BBQ sauce. DH and I sampled the meat before and after the BBQ and both times were simply delish!! Once adding the BBQ sauce, I could probably eat the meat cold its that good! Thanks so much Sarge :)

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D Piere

Cooking Level: Beginning

Home Town: Coralville, Iowa, USA

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Reviewed: Jan. 30, 2009

I didn't brown the meat. It was yumm-o! I am going to put this on my dinner rotation for sure.

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Ruth

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Osage City, Kansas, USA

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Reviewed: Jan. 28, 2009

This was a great recipe - I used 1 cup of beef brother, Worcestershire sauce, and salt & pepper. I cooked it for 8 hours in slow cooker, shredded it, then added BBQ sauce. My family ate all of it.

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Danielle

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Reviewed: Jan. 27, 2009

Made exactly as directed only adding 1tsp of liquid smoke as others have suggested and loved it. YUM! YUM!

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erica

Cooking Level: Beginning

Living In: Elkhart, Indiana, USA

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Reviewed: Jan. 27, 2009

Thank you "Sarge" - It doesn't get any simpler than this! Serve on crusty French rolls with a good "Saluda-Style" cole slaw (sweet/sour vinegar-base w/red cabbage added for color) Make sure you use the pork shoulder or butt; pork loins (in my opinion) are less fatty bit also less flavorful.

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Chef Mark Christopher

Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

Living In: Reading, Ohio, USA

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Reviewed: Jan. 26, 2009

This was so simple and couldn't have turned out better! I added some spices that weren't called for in the recipe and after "pulling" the pork, put it back in the crockpot with a couple cups of the cooking liquid and some barbecue sauce. Served it with the Zesty Coleslaw and Texas-Style Beans from this web site, and my family loved it. This would work great for a crowd.

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