I made this about a month ago and it is SO YUMMY! The only thing I did differently was add a little extra ginger-ale and sweet baby ray's bbq sauce because I got a bigger pork butt than what was recommended. There was absolutely no fat left and it was melt in your mouth perfect! Thank you for sharing this recipe!
Fantastic recipe and now a favourite in our household! I made the recipe exactly as suggested, but was short on time so I cooked the roast on HIGH for 6 hours, added the bbq sauce, and then cooked it for another 2 hours on low. Thanks for sharing!
husband loved it. i made it on sunday; he's been eating leftovers all week and wants me to make it again on thursday! friends enjoyed it alot as well! big hit! thank you!
I had a 3lb pork roast. I put it in the crock pot with a bag of frozen onion and tri-pepper blend and a cup ginger ale. In about 10 hours I had perfect pork--the best I've ever made! The top fat layer peeled right off. I also like Sweet Baby Ray's so I drained it, pulled it, added the sauce and cooked on low for another hour. Absolutely perfect with less work than it takes to make a microwave meal!
Wow! Who knew that a crock pot could produce such amazingly authentic pulled pork!? I used a 4.5 lb Boston Butt Roast and cooked it on low from 11pm until 10:30 am, which I will say really stunk up the house while we slept! I then left it on "Keep Warm" for a couple of hours until I was ready to start the "pulling" process. The meat was so tender and just fell right into strings. I removed 85% of the onions and discarded them because I wanted an authentic pork sandwich. After putting it back in the pot with the BBQ sauce (Sweet Baby Ray's was perfect!!!) I let it sit on Low for another 1.5 hours. It did dry up the BBQ sauce a bit, but everyone agreed that this made it better since you could really appreciate the pork flavor, and didn't have a mouth full of wet BBQ sauce. I made a fabulous coleslaw recipe from Gourmet magazine (which I've posted to share) and served it on top of the sandwiches as is traditionally done. Thanks for a super-easy fabulous recipe! It was worth the smelly house!
Absolutely one of the easiest and tastiest recipes! I prepared this exactly as written, except that I added Liquid Smoke to the Ginger Ale. This was the first time I've ever made pulled pork and the party guests could not stop ranting and raving over it! There were no leftovers!
Needs more of a smokey flavor so make sure you add liquid smoke or a smokey flavored BBQ sauce. Very good tho! My new, large crock pot only required 5 hours on High and then 1 hour on low after the BBQ sauce was added. Also, next time I will trim the fat rather than pick it out later.
To die for!!!! My entire family loved this recipe. This is definitely a keeper! I followed the recipe as written and added a brown sugar rub with about 2 tsps of liquid smoke. I purchased a large boston butt (most commonly used in NC) and used sweet baby rays' hickory sauce and original sauce.
Excellent recipe! Don't let the long cooking time scare you off, mine could have been served successfully a lot sooner. I will cherish this recipe! Thanks.
This was really, really tasty and really, really easy. I saw some people say that all shoulder might be a bit too greasy, but isn't greasy kind of the point? I think it's delicious. The only reason I'm not giving 5 stars is that I'm not a huge fan of leaving the onions in. Down here in Maryland where I got my first pulled pork sandwiches there are no onions in the mix. They're good, but next time I think I'll leave them out. Thumbs up on the easy and tasty recipe!!