Reviewed: Mar. 11, 2013

I have made this on a few occasions now and love it. The last time I made it I put in four thinly sliced brown onions and it was lovely. I'm a convert from Down Under.

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Reviewer:

Dusty

Cooking Level: Intermediate

Home Town: Adelaide, South Australia, Australia

Living In: Canberra, Australian Capital Territory, Australia

Reviewed: Mar. 10, 2013

I made this recipe exactly and it turned out great. I made a double batch for an event and everyone loved it (I also prepared it with Chef Michael Smith's coleslaw)

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Reviewer:

cookiesnbubbles

Reviewed: Mar. 10, 2013

This recipe is outstanding! I combined all the sauce ingredients the night before and stored that covered in the fridge so all the flavors would meld together. I followed the recipe just as it was except for the thyme and the oil. (I omitted both) I also added 2 tbs of liquid smoke like another reader suggested. I cut up my onions the night before as well so that I wouldn't have a big fuss in the morning, and I liked the idea of putting the onion slices on the bottom to act as a rack for the meat. I started out by cooking on high for the first hour and then turned it down to low for the another 8 hours. 2 hours before guests arrived, I took the meat out of the cooker and shredded it on a platter....I poured the juices through a collander catching most of the fat and all of the onions. I added a little cornstarch with cold water to thicken up the sauce. I returned the meat to the slow cooker and then poured the sauce evenly over it all. 2 more hours this way on low and I served it on whole wheat buns with cole slaw, corn bread and big ol pickles! A meal I'll be repeating for sure!

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Reviewer:

cookinKat

Reviewed: Mar. 9, 2013

This recipe was amazing!! First i used 2 lbs. skinless and boneless chops because I only have to feed me and my husband, so I halved the recipe but kept 1 cup of BBQ sauce. Before I shredded the pork I drained the juice into a bowl. I put the shredded pork in the crock pot and poured the juice back over until it was the concistancy I wanted. (I was afraid from the other comments it'd be too soupy) It turned out great and my husband really enjoyed it. One of the other firefighters asked for the recipe as I always have to feed at least one of them :)

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Reviewer:

sarafae

Reviewed: Mar. 8, 2013

I've tried this recipe a few years ago and it's been one of our favorite meals. My kids loved it and keep asking me to make more. We just had some last night!!! The only thing I changed was that I used my own BBQ sauce and add a few drops of Mesquite liquid smoke.

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Reviewer:

Filomena

Home Town: Gatineau, Quebec, Canada

Reviewed: Mar. 7, 2013

AWESOME!!!

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Reviewer:

AngelaPetrino

Cooking Level: Expert

Reviewed: Mar. 7, 2013

I'm not a fan of BBQ sauce. I find it too rich and sweet, and find it overpowers other flavors. But I am a fan of a good pulled pork sandwich, and this recipe provided the best pulled pork sandwiches I've ever had. I used Sweet Baby Rays Chipotle BBQ sauce. The meat was moist and delicious, no BBQ on the side required. The apple cider vinegar makes every bite amazing! Thank you for the recipe!

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Reviewer:

BringingChaos

Reviewed: Mar. 6, 2013

Served it on Super Bowl Sunday and received two marriage proposals! I take that as a good sign.

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Reviewer:

brooklynsurecooks

Cooking Level: Intermediate

Home Town: Topsfield, Massachusetts, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 5, 2013

This is my go-to pulled pork recipe because I love how you make your own sauce instead of just totally relying on a bottled sauce. I mean, there's nothing wrong with a bottled sauce for one-step convenience, but this recipe has that made-from-scratch deliciousness that comes from adding a little of this and a little of that. I've made this several times, thinking I'd have leftovers for the next day. But no. Served with homemade apple coleslaw, this makes everyone beg for more. And I love it when they beg. Don't you?

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Reviewer:

foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 28, 2013

Very good. I did make some minor changes. We don't eat pork, so I used a cheap beef roast. I used italian seasoning instead of thyme, and chipotle chili powder. As well I had a beer on hand and used the instead of chicken stock. It was a little spicy for the kids, but they eat some it anyhow. Next time I will cut down the chili powder a bit. Also needed to cook for a full 6 hours on high. I also had to keep adding water to it. Enjoy!

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