The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 3, 2012
Made this on x-mas day everybody loved it. Better than bbq. sauce
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Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA
Living In: Kennett Square, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 7, 2011
I really liked this. I used a pork butt roast and put it in the crock pot on high for 6h w/ a cup of water. Then in the morning drained almost all of the fat and water out added the sauce and left it on high for another 4h. I didn't add water to the sauce and I used 1/2 the ketchup and used barbeque sauce for the rest of the ketchup amount. will make it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 15, 2011
Heavy on the vinegar for my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 3, 2011
This is a great recipe! But, we don't have a Dutch oven, so I took some liberties with the recipe to combine my barbecuing talents (the old fashioned way over a charcoal grill) and slow cooking. First, I rubbed in McCormick's Grill Mates pork rub on all sides, then wrapped and refrigerated the roast overnight. The next day I combined four Bulls Eye bottled barbecue sauces in the slow cooker; original hickory flavor; brown sugar & hickory with brown sugar and molasses; Memphis style with brown sugar and mustard, KC style with hickory, honey and molasses. Depending upon ones tastes, any variety can work. While the slow cooker was warming up, I soaked hickory chips for 30 minutes and started the charcoal fire. Once the coals were ready, I separated them to the sides leaving the center portion open an placed the roast on the grill to naturally smoke and brown it with indirect heat for 30 minutes; 15 minutes on each side. I then put the roast in the slow cooker for eight hours on medium heat, turning it every two hours. The meat literally began falling apart, so shedding it with two forks was no problem at all. Combining the four sauces gave it the same mix of flavors as this recipe. My wife and friends claimed it was the best they have ever had. I agree. That's not to take anything away from Judi Jones' recipe from scratch!
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Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA
Living In: Gotha, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 6, 2010
We don't generally eat pork but my husband can handle a pork tenderloin on occasion. Had one defrosted and kept having to eat out (holidays!!). I made this and froze it. Had sandwiches for dinner later on in the week and it was wonderful. I think my ratio of sauce to meat was more which worked out great, I loved the sauce. I would definitely make this again! Thank you!
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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA
Living In: West Bloomfield, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 17, 2010
I hate to say it, but I preferred my usual shredded pork recipe that simply uses our favorite bbq sauce. This tasted good but it wasn't really worth the time or ingredients. Thanks anyway!
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Photo by Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 14, 2010
Made this for a casual Easter meal. Everyone enjoyed it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 12, 2010
Be careful not to let the pork burn...maybe turn it over once or twice in the middle of cooking.
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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA
Living In: Hampstead, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 9, 2009
Terrific recipe. We've made it over and over again for family gatherings and to give to friends who are recovering from surgery, new parents, etc. as it freezes and reheats very well.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 26, 2009
Way too much ketchup flavor! Would not make again.
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