This was wonderful. I started it the night before and cooked it all the way to halfway through step 4. After adding the barbecue sauce, I stuck the crock pot in the fridge and took it out again 4 hours before dinner. Plugged it in, and by 5:30 PM I had dinner not only for my family but for some neighbors who were coping with a flooded basement. I felt guilty accepting their thanks; it was too easy! The only thing I will change next time is to use our family's favorite sauce, Famous Dave's (the Sweet Baby Ray's was not bad; it's just a taste preference thing). Thanks for posting the recipe.
Yum! Thanks to this recipe, I had an easy main dish to feed 25 people who came to my house for a Christmas party. I had three roasts and two crockpots going. I cooked this overnight, shredded it in the morning, added the BBQ sauce, and simmered on low until supper time. I found that my more expensive roast just fell apart, while the cheaper cuts needed a little more "shredding". All were tasty, though, and I'll definitely be using this recipe again-- thanks!
Now I hate those people that review something and fill the review with their own recipe instead of the recipe up for review. But in all fairness I DID rub my pork butt with a pork rub also. Everything else I followed to the letter. This pork was fabulous. Flavorful and can I just say TENDER! Like, the bone fell out of my pork butt, took me less than 5 minutes to fork shred the entire pork butt, tender. Paired with some Hawaiian Sweet Buns and topped with some cole slaw, this fulfilled all of my pulled pork fantasies. I cooked for 8 hours on low, drained it and shredded it, and put it back in for 2 more hours with the sauce and it was finished!
Suggest however that you DO NOT throw out the pork cooking liquid. It will be filled with flavor.<br/>Strain or don't strain and put cooled broth into container and place in fridge. <br/>When cooled, skim off hardened fat from top.<br/>Use for cooking rice or potatoes (strained). <br/>Use in making chili (stained or unstrained).<br/>Use in making gravy for fried pork chops or pork steaks (strained or unstrained). <br/>Use to make gravy for any pork that has been BBQed or Smoked (for which you do not have any pan drippings).<br/>Use in covered dish for roasting vegetable (strained).<br/>Now, put on your thinking cap (taste it and see how good the broth tastes before you throw it out) and think of how you might use it. I also find that the next day following making pulled pork that it may have dried out a little. Using a little of the broth will moisten up the pork - most of us don't like dried out pork).<br/>Hope my suggestions help.<br/>Jim in CA
This recipe is delicious! The only time I alter this recipe is when I get a 5# or larger pork butt. Basically, I figure a 1/4 cup ginger ale for every pound of the pork butt. I have a 10y/olarge crock pot that icook the pork butt on high for 6 hours and then drain juice and cook for a
We loved this - used diet ginger ale but other wise followed the recipe as written -- only cooked for 8 hours before shredding on adding bq sauce and cooked for another 4 1/2 hours or so. My butt roast was 4 1/2 pounds which was on sale and this was the perfect way to use it! Thanks for sharing!
Delicious! I used a 2-lb shoulder/butt roast in a 5 qt crock pot. I cooked it on low for 7 hours at first and it literally fell apart when I touched it with a fork, so I will probably shorten the cook time by an hour next time. I reduced the amount of BBQ sauce proportionately and gave it an extra 45 minutes to soak. Sweet Baby Ray's original sauce is sweet but not too sweet, so we felt great (and not over-sugared) after dinner.
This is a Excellent Recipe!! It really makes the meat tender and flavor full. You'll need to cook it the day before you want it. Since there is the two of us we had a 3 -4 lb. cut. It didn't take any more than 5 hours until it was tender. The rest of the recipe I followed as given. We both loved it. Left overs for another day. Yeah!
Wonderful and so easy!! I followed the recipe exactly, I have a large slow cooker so I cooked on low 10 hours and then 1 hour with the BBQ sauce - it was perfect, the best I've ever had. Thanks!!
This was a good recipe. But it tasted like almost every other BBQ pork recipe. I followed this exact so I'm not reviewing it after changing every ingredient. The amount of BBQ sauce is just too much, it over powers the flavor of the meat. The ginger ale flavor seemed nonexistent. The onions mixed in were delicious & I will definitely use that idea again.