7 Reviews

Hi, Gutpyle again. Just a quick reminder. There is a big difference between a Pork Butt and a Pork Shoulder. The ones I buy actually say Fresh Pork Picnic Shoulder. If your not sure ask your butcher.

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gofish1117_11410934 November 14, 2010

I wasn't sure how many stars to give because we loved the pork and made it as directed but couldn't even get close to using the bbq sauce. It was so strong that when I tried to taste it, my eyes watered. We threw that part away but the pork itself was very good. I served it with Sweet Baby Ray's on the side.

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VA April 05, 2010

This is so good. I made the rub as written, but changed the sauce a bit. I swapped the proportions of the mustard and ketchup, but found it a little too tangy for my tastes.

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iris5555 March 26, 2010

10+ stars! I have been making this for the past few years for my mom's cardiac rehab group. It is foolproof & perfect. Everybody wants the recipe. I came to print it out & found I've never reviewed this gem. What I do, though, is make about 35 - 50 lbs of pork but for this group I only use the rub. I only double the rub recipe & it will coat the top (fatty) part of 4 large pork butts. It goes into the oven for about 10 hours & comes out falling off the bone & too delicious to be imagined. YUMMMMMMMMM!

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Elmotoo July 16, 2009

This is simply the best cut of pork for this kind of recipe because it falls apart its a huge piece of meat for a fairly small price. Using a pork roast is not as tender and costs alot more...also I dont use the mustard but everything else is right one. YUM!

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Christy M. From Indiana January 24, 2009

Great dish for a crowd.. I like fixing something that takes hours in the oven because I can throw it in and get other chores done. Turned out great and every drop was eaten.

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mlcollette January 17, 2009

WOW! You really need to like mustard to make this as written! I've tried it three times so far...backed off the paprika a bit and have used only yellow mustard each time. I ended up switching amounts for mustard and ketchup, backed off the cayenne by half, PLUS added two shots of pure maple syrup to take the 'edge' off! Still has a really nice 'kick' to it! I've always used pork loin and it NEVER takes 6 hrs. to reach temp! Really nice with creamy coleslaw! (And the roast is good all by itself, too!) It takes a little time to make but it's really a simple recipe. I hope others venture to try it out now that it has a review!

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Singin'Chef June 19, 2008
Oven Roasted Pulled Pork Sandwiches