I get great compliments on my pulled pork, and I have used several different recipes- this one is good. I mixed all the ingredients before adding them to the pot. The pork roasts I have used lately are on the fatty side, and since I live in a very rural area, I buy what I can get. Anyhow, I refrigerate the crock pot after the cooking process (usually overnite) to make sure I can get most of the fat out of the meat when I shred it, as well as the layer of fats congealed on the top of the juices. Makes for a much leaner, richer tasting sandwich filling. Toasting the inside of the buns in a skillet makes a world of difference as well. This is an ez ez crowd pleaser.
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I get great compliments on my pulled pork, and I have used several different recipes- this one...