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!
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On its own I think the pork would be too bland, as other reviewers have said. Having lived in...