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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
BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot