As is, recipe is only a 3. (I have used a plain pork tenderloin before to "save" a recipe, and discovered it was not easy to shred nor as tasty as a shoulder. So I used a ~2.6 lb pork tenderloin roast, which had more fat). After following other suggestions with letting it sit in crock pot on 'keep warm' setting for an additional hour, which ended up being 1½ since had errands to run, it raised review a point. I used Sweet Baby Rays Hickory and Brown Sugar BBQ sauce which is my favorite- but that still was inadequate. Once I added approximately 1 to 1½ tablespoons of Apple Cider Vinegar, it finally had that special punch to it, and became a 5.
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As is, recipe is only a 3. (I have used a plain pork tenderloin before to "save" a recipe, and...