4 Reviews

I had a craving for pulled pork today and decided to try this recipe. I concocted my own rub using sweet paprika, chile flakes, garlic and onion powder, salt, pepper, and Goya Adobo with Cumin. I used a bone-in shoulder and trimmed off as much skin as I could. I forgot to brown it before putting it in the crock-pot, but I don't think it made too much of a difference. I only had about 1/2 T of liquid smoke, it definitely needed the full 1 1/2 T that the recipe calls for. The sauce is delicious, not too tangy, not too sweet. I actually omitted the part with the beef broth and cornstarch, I thought the sauce was thick enough without it. If anyone has any suggestions for removing the fat that's left in the sauce I would appreciate it, it always becomes a time-comsuming process for me. Great recipe, I am bringing some to my mom's tomorrow for her to try.

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jessnach October 09, 2005

We used this recipe for a community function. We had 20 lb of cooked pork roast and decided to serve it as pulled pork. We made the sauce and adjusted the amount for the amount of meat we had and added 5 cups of sauted thinly sliced onions and 5 cups of chopped celery. We mixed it with the pork and refrigerated it overnight. The next day we put it in the oven at 325 and cooked it for 4 hours. It was wonderful served on large kaiser buns!!

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#1 Snowflake December 11, 2010

an easy way to get rid of all of the accumulated fat. after the pork is finished cooking, drain the juices and put them in a container in the fridge (or freezer if you're in a hurry). the fat will float to the top of the container and you'll be able to just scrape it off with a spoon. i usually make my pork roasts a day ahead and leave the juices in the fridge over night.

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amadeusmom May 20, 2015
BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot