The first time I made this it turend out dry and flavorless. I tried it again and learned that overcooked it. It only took me 3.5-4 hours to cook it. I also added more flavor the second time. Both times I made this recipe, I used the broth to make a bbq sauce by adding ketchup, brown sugar, other spices/flavorings and cooking it down in a sauce pan. It turend out amazing.

This was great. I didn't have Cajun seasoning, so I used Tony Chachere's Creole seasoning (this should be a staple in everyone's home) instead, and it was fine. The browning of the pork really locks in the flavors. We didn't put anything else on it, it was yummy.

For a simple recipe, this dish is full of flavor. I used a $1.49/lb pork roast and the texture turned out exceptional. My next dish will include a small can of diced green chiles to add a little more kick and flavor.

On its own I think the pork would be too bland, as other reviewers have said. Having lived in Nashville a few years and wanting a pulled pork slathered in sauce (as I am used to) I made a couple of changes that made this very appetizing and reminiscent of smokehouses. I kept everything in the preparation part of the recipe the same. I used vidalia onions. Instead of water I used 12 ounces of my favorite BBQ sauce and 12 ounces of a lager beer. I used the same amount of the liquid smoke. I started it in the slow cooker at breakfast time on high and four hours into it lowered it to low until dinner time. With one hour remaining I pulled the pork apart so the sauce could saturate all of the pieces. When it was finished I strained it and served it with a bottle of BBQ sauce on the side. Very delicious!

This was really delicious and we made the KC BBQ sauce to go with it.

I made and froze this ahead of time for a light supper for out of town guests the evening following our daughter's wedding. It heated back up in my crockpot with plenty of moisture retained. We put it on inexpensive hamburger buns and topped it with ample Jack Daniels Hickory Brown Sugar BBQ sauce. I couldn't believe the rave reviews I got. "How'd you do it?!"

I did 12 oz. of beer and the rest water, otherwise I followed the recipe exactly. I did not care for this recipe. I couldn't stand the smell. But, to save it I did pile it on the bun and used Sweet Baby Ray's sauce and cheese. That helped a lot, but I will not make it again.

This was pretty good. I used 1 cup beer and 2 cups liquid. I also used olive oil instead of butter and used only a teaspoon liquid smoke. I accidentally cooked this on low for 6 hours and it wasn't as tender as I hoped, but that was probably the reason why. I put the meat on a bun and topped with BBQ sauce and cole slaw. It would have been too bland without it.

Excellent recipe! I had to add some salt and crushed red pepper to the crock pot. Also sauted some onions and jalepenos then added the pulled pork and some nice spicy chipolte BBQ sauce....This was a great recipe, so easy and so good. I'll be making it for parties! Thanks for sharing it!

Really tasty and really easy. I found that it cooked much more quickly than the recipe called for, but I may have cut the pork into smaller chunks or browned a little too long. But that's not a bad thing for a busy mom!!! Highly recommended with buns and cheese. :)

This recipe was pretty good. I am not much of a pork fan. The liquid smoke flavor was really strong in the house, and it made me a little sick, but the taste of the pork was good. We toasted the buns a little so that they wouldn't get as soggy when we put the pork on. The pork was really tender!

This recipe was great. Followed the directions as described and the meat was wonderful. Did this as a Sunday dinner with friends and everyone raved about the meat. I am adding this recipe to my book. Thanks!

This was an excellent meal. I followed it exactly adding BBQ sauce before serving and it was delicious! Thank you.

I added Lawrys instead of cajun flavoring, (too spicy for wife); I noted you have to add alot of seasoning otherwise it comes out plain.

I tried this recipe using a 4 pound pork roast, which I cut up into smaller chunks. I put together the sauce for the crock-pot doubling the recipe except I used two bottles of dark porter beer instead of water. I marinated this with the pork overnight, emptied the contents into the crock-pot and the started cooking in the morning. I let this cook for eight hours on low and then put the pork on a tilted, sided cookie sheet to cool and drain and then pulled the pork apart with two forks. EXCELLENT flavor.

As a Texas girl living in Montana, I think many reviewers missed the point of what pulled pork is supposed to be. The meat is intended to have sauce added when placed on the bun. You want the smokey flavor of the pork (not all the spices). When you smoke a pork butt (or in this case, cooking it in the crock pot)the purpose is to get the pork very tender. You dress the pulled pork after its done with sauce, Jalapeños, onions, swiss cheese, etc. This recipe is perfect for what it is intended to do--make the pork tender!