This is a really great recipe! If you have a small roasting rack to substitute for the aluminum foil balls, we found that that works as well. Red Apple Guy you are right -- we have tried this several times with different crockpots -- watch the temperature instead of the clock. If it reaches temp early, just place in an aluminum tray or other dish, wrap in foil, then wrap in towels, and place in a cooler. The pork stays warm for hours -- and can be cut with a fork! Thanks Red Apple Guy -- on the menu for New Year's Day tomorrow!
So easy and so many great reviews from our guests! Sometimes a simple recipe just produces the best results! Love that this was not complicated at all and the directions are spot on! Thanks so much for sharing this!
I'm not sure if some reviewers realize that barbeque rub is a dry spice mix, commercially available, or you can make your own. It's not BBQ sauce. The mustard is there to help tenderize the meat, and to hold the dry rub on. Using the recipe as directed, this is great!
Delicious! I used a boneless 3 lb. Boston Butt roast. I did not have any mustard on hand, so I just skipped that part, and it was still very flavorful. Thank you for sharing!
I tried this - sort of. I was too lazy to fiddle with the foil balls or even measuring and smearing the BBQ sauce and mustard all over the pork. I just put the meat in the crock pot, fat side up, squirted on some BBQ sauce and mustard (just until it looked right to me.) Then I cooked it on high for about 7 hours. I pulled the meat out, removed the fat with the sauce still mostly on it, shredded the meat, defatted the juices with a gravy separator, and served on a bun with juice drizzled over. It was delicious! By keeping most of the sauce on the fat cap, the sauce flavors did not overpower the meat. The juices were divine. I'll be doing this again, and I won't fiddle with the foil next time either. The meat was juicy, tender, and easily came off the bone. The flavoring was fabulous!!!
Absolutely delicious fix it and go recipe that I will most definitely make again! It came out perfect when cooked on high for about 5 hours, until it reached 200 degrees. I used Guy Fieri's Carolina 6 Mop and Slop on the side, and topped it with Weight Watchers Apple Cole Slaw (1-Point) #301028 made with a granny smith apple .... pork and apple combination to die for!