Great base recipe! I used Pork Loin Roast since that's what I had in the freezer, low fat and came out great, with a few changes. Even before reading other's comments I about choked when I saw this called for 1 cup of vinegar. Since I'm not pickling the meat or myself, I did look at my other pulled pork recipes to see that only 3T, + 1-3T if making own sauce like here (vs bottled bbq sauce), is just right for us, considering the vinegar already in the mustard & ketchup. I did not use oil with the spices to make a paste, just 'dry rub' it onto the meat and dumped leftover spice into sauce ingredients. I did decrease the Allspice a bit for our personal taste otherwise hubby & I thought it was a tasty combo! I used Red Wine vinegar in place of apple cider vinegar, also Dijon mustard instead of Yellow; both more to our liking. With using the low fat roast, not very juicy, did not need thickening. When meat done, shredded it & returned to crockpot & sauce, left on low until serving. Very tasty, will be making again.
Was this review helpful?
2 users found this review helpful
Great base recipe! I used Pork Loin Roast since that's what I had in the freezer, low fat and...