Reviewed: Feb. 9, 2009

This recipe was great! I made it for the Superbowl. I didn't have any Worcestershire and I used a 4.5 lb piece of bone-in pork shoulder. I also reduced the cooking time by putting the cooker on high for about three hours. Other than that, I followed the recipe exactly. When I served it, I topped the sandwiches with cole slaw to make it Memphis style. It was just like you would get in a BBQ restaurant. I will definitely make this again!

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Tracy 797

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 2, 2009

Made this for the Super Bowl and didn't have anything let over! Great recipe! I used 17th Street bbq sauce, they are 3 time grand champions for their ribs and pork! With the bbq sauce it almost tasted just like the real thing, AMAZING!

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jammin2u

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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Reviewed: Jan. 26, 2009

Made this three times! Hubby loved it!

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kymmyforest

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Reviewed: Jan. 9, 2009

This was absolutely great and so easy to make. I would recommend it to anyone. Also, my husband and I split the recipe and made enough for just 6 people and we still had so much left even after four people ate 2 helpings each!

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Christina Hilburn

Cooking Level: Beginning

Home Town: Fernandina Beach, Florida, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Jan. 5, 2009

This recipe was awesome, i did not have the worcestshire sauce but i used steak marinade instead. I omitted the water. I also took another's advice not to dump all liquid before adding bbq sauce, it came out a little messy like sloppy joes but all was great. Next time i may leave only 1/2 cup of liquid. I will definitely make this again.

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cookinmama34

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Reviewed: Jan. 5, 2009

This was an excellent recipe. I used a sirloin roast that was pretty lean & it was very tender and tasty. I started it in the a.m. on New Year's Day & left it on for about 6 hours, then shredded it & left it in the barbeque sauce for about 1 hour. I put some bannana peppers on my sandwich for some spice & it was really good!

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JANER60

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Reviewed: Oct. 16, 2008

We thought this turned out great! I was in a hurry so I improvised and instead of dicing the onion I used 1 pkg. of Lipton Onion soup, in addition, I used 1 can of Campbell's French Onion soup with the remaining part of the beef broth. I also used Sweet Baby Ray's. It was delicious!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 12, 2008

This got the ultimate test, my 15-year-old nephew who adores barbeque! I didn't change a thing!

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Lillian

Cooking Level: Expert

Home Town: Steelville, Missouri, USA

Living In: Charleston, Illinois, USA

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Reviewed: Aug. 31, 2008

Great recipe! I had cooked pork in the freezer so I didn't have to cook it as long. I didn't use the water or whiskey from the recipe. Sweet Baby Ray's original sauce makes it delicious!!!

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Julie

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Reviewed: Jul. 8, 2008

This was good barbecued pork! I did everything as stated except I left out the whisky. I used Sweet Baby Rays Original sauce (our favorite) and served this on potato rolls with coleslaw on the bun. I don't think you should dump out all of the cooking liquid, though. My meat was a bit dry upon shredding so I added some more beef stock with the BBQ Sauce. That seemed to fix the problem.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 9, 2008

Rewrote the last step to indicate that the liquid is discarded after cooking the roast.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: May 7, 2008

I am a proficient Cajun cook, but must have misunderstood this recipe. Even before I began making this recipe, I was wondering why on earth you would need 6 cups of cooking liquid to cook a small roast in a slow cooker. The recipe never did say what to do with that liquid after the pork roast was cooked - were you supposed to discard it or add it back into the pot? I discarded most (5 cups) of it, and felt like I wasted good beef stock and coffee, but otherwise we would have had barbecued pulled pork soup. In the end, the pork tasted fine, like shreddd pork in barbecue sauce, but nothing out of this world. I'm sure there's another pulled pork recipe out there that will suit my tastes more. Sorry.

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SharmanB

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Reviewed: Apr. 14, 2008

This recipe kicked! It tasted delicious with the coffee flavor. The bourbon and red pepper were just icing on the cake so to speak. If you have the time while this amazing recipe is slow cooking make some homemade BBQ sauce!!

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JC

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Reviewed: Dec. 8, 2007

I tasted a bit of the slow-cooked pork before I added the store-bought barbeque sauce that we had on hand, and it was delicious! I loved the coffee flavor, and the red pepper gave it some extra tang while the bourbon gave it a bit of a kick! Once I added the barbeque sauce at the end and cooked it for another 2 hours, it was magical! I'd give this recipe a 6 if I could!

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