This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Faye's Pulled Barbecue Pork

Read Reviews (83)

"This recipe is very good and very simple. You just boil the meat until it falls off the bone, stir in the sauce and eat. Serve on your favorite buns and have plenty of coleslaw handy. Enjoy!" — FAYE2696 - Faye Hughes

Ingredients Edit and Save

Watch video tips and tricks

Slow Cooker Texas Pulled Pork

Sarge's EZ Pulled Pork BBQ

Grilled Jerk Pork Tenderloin

Grilled Pork Tenderloin

Molasses-Brined Pork Chops

Crusted Pork Tenderloin

How to Make Pulled Pork

Bourbon-Mango Pulled Pork

Slow Cooker Pulled Pork

Garlic: Fresh Vs. Powdered

How to Cut Onions

Freshly Ground vs. Pre-Ground Pepper

Cooking with Cayenne Pepper

Types of Salt

Original recipe makes 8 to 12 servings Change Servings

6 pounds Boston butt roast
4 cloves garlic, minced
2 teaspoons seasoning salt
2 teaspoons ground black pepper

1/8 tablespoon cayenne pepper
1 onion, chopped
3 cups barbecue sauce

Check All Add to Shopping List

Directions

Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.
Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve!

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 29, 2004

Very good, I removed the meat and allowed it to cool then chopped it and put it into a casserole. I poured BBQ sauce over the meat and added about 1/2 cup broth from pot to keep it nice and juicy. I covered the casserole with foil and baked at 350 degrees for about 30 min. then served it on buns with sliced red onion and sweet pepper strips.

—KERBBIE

See full review »

Most Helpful Critical Review

Jun 16, 2003

I'm sorry, but this was not very good. It lacks seasoning and tastes only like whatever bbq sauce you use.

—cdcdc

See full review »

102 Ratings

See other versions of this recipe!

Sep 18, 2006

I loved this recipe...so easy in the crockpot. I didn't have bbq sauce, so I nearly doubled the spices and added 2 teaspoons of Tony Chachere's Creole seasoning. I cooked it all day in the crockpot with 3 cups of water. At the end of the day, I pulled the pork and strained the juice. I then put those back together on the stove top to simmer a bit. The flavor was GREAT! We used it for sandwiches.

—PHUBLEYTR

See full review »

Jan 22, 2007

Fantastic! I got added broth instead of water, let the liquid reach a boil on the stove and then put it in the oven at 250 degrees for six and a half hours.

—krisgal

See full review »

Nov 19, 2008

I used a center cut pork roast which is a little less fatty than a pork butt and not much more expensive. I cooked it 8 hours on low in the slow cooker and then shredded the meat and returned it to the cooker with barbeque sauce for another 30 minutes. I did add a bit of the cooking liquid back to the pot to keep the meat nice and moist. The success of any type of pulled pork has to do with choosing a barbeque sauce that you really like. I used Sweet Baby Ray's and my pulled pork fanatic declared it superb!

—cookin'mama

See full review »

May 29, 2006

Wow. What else can I say? This has proved to be easier than I ever imagined and absolutely delicious. I read in a review that it ends up tasting like whatever barbeque sauce you use... so I took care and bought some of the really good stuff. I ended up having to use two bottles. And a suggestion! Something seemed to be lacking, so I sprinkled some brown sugar on top and mixed in. WOWZA! It was like magic!

—Haley James

See full review »

Feb 29, 2008

This is absolutely devine!! I made an 8# roast and took it to work to share. It was a HUGE hit! I rubbed the seasonings into the meat and placed the roast in my crockpot. I added water, turned it on low, and woke to the delicious smell of pork. The meat had fallen completely off the bone. This is definately a keeper! Thanks for sharing.

—Dawn

See full review »

Jun 06, 2006

This is great! The success of this recipe depends very much on the barbecue sauce used. I think it is important to pour off the excess grease and then add more barbecue sauce prior to serving. Served this with cole slaw, chips, pickles and fresh brewed iced tea. Thanks!

—Butterfly Flutterby

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Czech Roast Pork

Sister Schubert's(R) Barbecue Pulled Pork or Chicken Mini-Sliders

Sicilian Pineapple Pork Roast

North Carolina-Style Pulled Pork

Bourbon-Mango Pulled Pork

Carolina BBQ

3 Ingredient Pulled Pork Barbeque

Slow Cooker Pulled Pork

Barbecue Pork On Buns

Miso Braised Pork

ADVERTISE WITH US

Nutrition

Calories
694 kcal
35%

Carbohydrates
26.5 g
9%

Cholesterol
176 mg
59%

Fat
44.8 g
69%

Fiber
0.7 g
3%

Protein
42.8 g
86%

Sodium
1091 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Faye's Pulled Barbecue Pork

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 694
Calories from Fat: 403

% Daily Value *
Total Fat 44.8g 69 %
Saturated Fat 15.5g 77 %
Cholesterol 176mg 59 %
Sodium 1091mg 44 %
Potassium 918mg 26 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 0.7g 3 %
Protein 42.8g 86 %
** Sugars 18.2g
Vitamin A 5 %
Vitamin C 6 %
Calcium 7 %
Iron 29 %
** Thiamin 193 %
Niacin 142 %
Vitamin B6 58 %
Magnesium 20 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.