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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This is a great recipe! But, we don't have a Dutch oven, so I took some liberties with the...