Reviewed: Mar. 5, 2012

Everyone loved this. i used more black pepper than it called for and coke instead of root beer. It was really good. I didn't use the whiskey either.

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Reviewer:

brandym325

Reviewed: Feb. 26, 2012

This was absolutely delicious! Not too hard to do, just had to plan ahead. This is a company worthy dish. I can't eat tomato products so put the BBQ sauce on the table to be added later. On the recommendation of a friend who tried this first, a little mango jelly added to the sandwich is a great alternative to BBQ sauce.

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Reviewer:

Laurel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Feb. 5, 2012

I usually don't take the time to write reviews but I wanted to do so for this recipe. Ok I thought the rootbeer was a little weird but have to say that this is a fantastic recipe. I am a vegan but the only one in my household so have never tasted this but the aroma is outstanding and those I make it for have all given a thumbs up. I haven't changed a thing. I do compliment it with a Jim Beam barbeque sauce I make myself. It's Super Bowl Sunday and I am off to put the pork into the slow cooker.

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Reviewer:

CheriD

Reviewed: Jan. 23, 2012

Very good recipe! I marinaded the pork overnight, rubbed the spices on the meat in the morning and then added all ingredients in the slow cooker. I cooked the meat on low for 7 hours and it fell off the bone! I also added a touch of liquid smoke to the ingredients! It gives it more of a smoky flavor. I added sweet mild pepper rings to my sandwich bun and stacked the pork on top This recipe would be good with beef if you followed all directions but layered the slow cooker with sweet onions first!

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Reviewer:

Disneymom

Reviewed: Jan. 5, 2012

Very excellent! I replaced the whiskey with 1 tsp liquid smoke. The balsamic vinegar is worth it (I've also made this with cider vinegar -- good, but best with balsamic). The pre-slow cooker browning of the meat makes a difference, so don't skip that step! I served this with Grandma's Buttermilk Cornbread from this site, and my guys loved it!

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Reviewer:

bookworm

Cooking Level: Expert

Reviewed: Dec. 21, 2011

We didn't care for this.

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Dec. 13, 2011

I didn't have whiskey so I used apple juice and cut out the brown sugar from the liquid mixture. It was really really good and very juicy!

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Reviewer:

sruddach

Home Town: London, Ontario, Canada

Reviewed: Dec. 11, 2011

Follow the recipe exactly and it is superb! You can taste the root beer flavor until you put the BBQ sauce in them at the very end.

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Reviewer:

ClammerNana

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 9, 2011

Very delicious..but a warning- be wary about placing this on "high" for 6-8 hours instead of medium/low for longer. My "high" is really high and it wound up blackening all the sauce and almost burning the pork. However, it gave the outside a nice caramelized touch!

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Reviewer:

sjfeldbe

Reviewed: Nov. 1, 2011

I've made this a few times and it's excellent. I didn't marinate or bother browning it. Maybe that's why the root beer wasn't overpowering. I used Stewart's root beer, and made extra mixture to add to the crock as needed. Sometimes I use prepared sauce, sometimes I make my own. Either way its great.

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