Reviewed: Jul. 7, 2009

Very tender! I used some thick pork chops I had and cooked them in a bottle of beer and lots of onions in the crockpot. I added Famous Dave's Sweet & Zesty BBQ sauce, some LA Hot Sauce and a shake of seasoned rice vinegar. Delish!

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Lee

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Reviewed: Jul. 7, 2009

I made this recipe with a few minor alterations -- used a pork tenderloin,reduced the amount of garlic and browned the meat in a 1.2 butter, 1/2 olive oil combination. I cut the liquid smoke in half and even that was too much. As another reviewer said, it didn't smell very good and I think it was the liquid smoke. When it was done, and I drained the liquid, the pork was super tender and pulled apart perfectly. The taste was great and did not have the smoky aftertaste we were afraid it would have. We added barbecue sauce and it was very good. I think next time, I might do what another reviewer said, and smoke it slightly on the grill before putting in the slow cooker instead of using the liquid smoke.

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LMLUVS2COOK

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Reviewed: Jun. 22, 2009

Simple and delicious

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ryan.price

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Reviewed: Jun. 1, 2009

great recipe, this is my fav meal and its very hard to find it in B.C. besides at Mephis Blues in Vancouver. This was perfectly tender falling apart. with the perfect bbq sauce it was amazing. i might add alittle more liquid smoke next time. i even brought the left overs camping and put the bowl in the fire till it was warm. thank you

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candacewyscaver

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Powell River, British Columbia, Canada

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Reviewed: May 27, 2009

I switched it up a bit, and used some emerils essence for the seasoning. I also added some sweatness to it. Instead of 4 cups of water I did 2 cups and then added 2 cups of apple cider. The sweetness and the smokiness pair each other well.

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MOMTOTHREEBOYZ

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Reviewed: May 14, 2009

Excellent, Use the cajun seasonings from this same site so that you can adjust to your family's preferences--the bottled Cajun seasonings were too salty. Also, skim the fat from the top to make it far more healthy.

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dlh

Cooking Level: Expert

Home Town: San Carlos, California, USA

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Reviewed: May 12, 2009

Finally I found just what I was looking for!! I wanted a pulled pork that had enough flavor to stand on its own without BBQ sauce. The only changes I made was that I rubbed the 8 lbs. pork shoulder (bone in) with Quick Tender by Morton and pepper, I put it in a big ziploc bag and put it in the fridge overnight. I also browned the pork on our charcoal grill, I used a really small amount of charcoal to keep it from getting to hot. This gave it a great smoke flavor. I returned the meat and juices to the crock pot and followed the recipe exactly. I cooked on high for 5 hours, drained the excess liquid and cooked on low for 1 hour. My family raved! From 2 yrs old to 40 years old love it!! A new keeper for our family!

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mindee

Cooking Level: Intermediate

Living In: Slater, Missouri, USA

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Reviewed: Apr. 6, 2009

I've made this recipe about half a dozen times, sometimes with changes. Do take the time to brown the meat - it does make a difference in the flavor. You can make any other fancy changes you wish, but the recipe can hold its own. I serve this as a sandwich with Diana's BBQ Sauce, and a side of coleslaw.

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A.W.

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Reviewed: Mar. 31, 2009

I had only ever had pulled pork once and I wasn't impressed with it. My best friend craved the pork at a local place so I tried it and thought I could do better! I followed this recipe and made a few slight changes, like adding some rosemary and a can of chicken broth. I served it with some bar-b-que sauce on kaiser rolls with a slice of red onion and french fried onions. Now it has become a favorite of my family's and my friend won't go back to the restaurant any more because she says this is much better! Thank you!

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kksmom

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Reviewed: Mar. 27, 2009

So easy! I followed the recipe exactly as written but added a little salt half way through the cooking and covered each chunk of meat in cajun instead of using just a Tbl spoon. I read some other reviews and it states to reduce the liquid in half. I don't recommend doing so as the meat soaked up a lot of the liquid after I shredded it. It was just the right ratio of liquid to meat. Very juicy, but the bun soaked up most! I didn't put sauce on mine, but a few of the others did. 6 hours of cooking time is perfect, but if it goes a little longer that's not a problem. As I cooked mine for about 7 hours and the meat was just as moist and juicy! Thank you for the recipe! Definitely a keeper!!

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GGDOMINIC

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 4, 2009

Wonderful! followed recipe as is, adding bbq sauce only w/ serving. Husband was exceptionally pleased and took leftovers for lunch. That's always a good sign.

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incurable

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

YUM!! I couldn't possibly say enough about this recipe, it's very easy to prepare & tastes delicious. I make this exactly as written & wouldn't change a thing. There is no need to take the pork out of the crock, just stir it up & it falls apart on it's own. Even better the next day. Bravo on posting this!

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Ms. Chris

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

I put this recipe together exactly as described, except I increased the onion, garlic and liquid smoke a bit because I had a very big roast. It was amazing! At the end of the cooking time, it pulled apart easily with a fork, and wasn't too greasy, even though my pork shoulder was quite fatty. It got rave reviews! My husband and our houseguest couldn't stop eating it! Nothing went to waste. Not only were the last few leftovers perfect for pork fried rice, when I reserved the liquid from the crock pot and refrigerated it, the next day I simply scraped off the fat and used the flavored water to make rice. I couldn't recommend this recipe more.

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electra310

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Reviewed: Feb. 26, 2009

This dish was off the chain! DH and DS thought it was amazing! A real winner.

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flossbob

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Reviewed: Feb. 25, 2009

All I can say is WOW!!! It was delicious and is very good left over too. Make sure you decrease the amount of water..I'd say reduce by at least 1 half. Aside from reducing the water, I followed the recipe exactly and would change nothing next time.

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2kids4me

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Reviewed: Feb. 23, 2009

This is great pulled pork. I used just a little bit more liquid smoke than the recipie called for, and I added a few tsps of BBQ sauce into the mix. Other than that I followed the recipie exactly. The pork was juicy and tender and very flavorful even before the addition of BBQ sauce on top. Easy to make, and very tasty! 5 stars!

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KID_A26

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 19, 2009

good stuff!

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ivereeee

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Reviewed: Feb. 12, 2009

Good recipe and flavor. We have pulled pork a lot around here. If you have a favorite bbq sauce recipe (or if you can get some sauce from Moonlight BBQ from Owensboro, KY) this is the perfect pork sandwhich. Serve the sauce warm and drizzle it over the pork on your sandwich. Mmmm good!

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appledumplin

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Reviewed: Feb. 2, 2009

This is always a hit in my house, & when there is leftovers, they don't normally last til the next day.

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hlockie

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Reviewed: Feb. 2, 2009

This recipe is very very good and is sooo easy to make. I love the broth. I season the pork very well with Tony's cajun seasoning. Instead of water I did a combination of beer, beef broth, worcestershire, and the liquid and peppers from jar of pepperoncini's The broth at the end of the cooking time is sooo good and really spicy I'm planning to make 3 meals from this. The first being a sandwich on a Hawaiian roll served with shoestring fries, the second with jasmine rice using the gravy/sauce the pork makes and the third using the meat to make quesadillas. YEAH, IT'S THAT GOOD.

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