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YUM! YUM! I rubbed the roast with garlic powder, onion powder, salt & pepper as others suggested. Sprinkled a little cumin to top it off. Cooked on low for 12hours. We used Sweet Baby Ray's Honey BBQ sauce, cooked on low an additional hour and it was finger lickin' good! Next time I'll try slow cooking a little longer to see the difference...hopefully it won't dry out.

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Dizzyfreedom September 16, 2009

I followed the recipe exactly and my pork was a little bland. It was very tender, easy to shredd, however, I think I may add some garlic with the onions next time and I will not cook it as long after I add the barbeque sauce. I will definitely try this again with a few changes.

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rachelmiller440 September 10, 2009

Best pulled pork I have ever had! My whole family also agreed it was amazing. Recipe was VERY easy (except tearing the pork appart was rather tedious). Followed the recipe pretty much exact. I added some liquid smoke in with the BBQ sauce, and my shoulder roast was 5 pounds. A few tips... 1. I would recommend flipping the roast over with a few hours remaining in the 12 hour cook. My road was larger than the recipe asks for, but after 12 hours the bottom half was cooked perfectly amd the top was not quite there yet, and there was some blood when I cut it open. I flipped it over and cooked another hour or so on low and then it was perfect. If you are in Canada you can get Sweet Baby Ray's at Sobeys - but beware that the bottle is smaller in Canada than the 18 once one recomended by the author. I had to run out and buy another bottle as it didn't look like enough sauce. I used 1 full bottle and another half bottle and that seemed perfect for a 5 pounder. I only cooked it on low for about 2 hours after adding the sauce. I will definitely make this again!!

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grant.anderson August 04, 2009

I do not even eat barbque! But I made this for work for our pre-July 4th lunch. And I had to try this, and boy was I hooked. I tried to again for my husband to eat, and he loved it... says this is the keeper. It's amazing how simple it is...

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krazynthekitchen July 07, 2009

I have never had so many compliments on my cooking! My mother in-law was actually upset because my father in-law loved this so much! I actually felt guilty for receiving all the praises, because it was SO easy to make! I'm making it again for the 4th - nice change from the burgers and dogs.

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mary July 02, 2009

This is a great recipe. My whole family loved it. I've tried similar recipes in the past, but I think the ginger ale in this recipe adds a nice flavor. I'm making it again today.

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davidc July 01, 2009

Doesn't get any easier than this thats for sure. I have done it in the crock pot but wanted to try the oven this time. I too love my crock pot but there is much to be said about the good old oven. Had a frozen 4-5lb pork shoulder roast. Used one can of Canada Dry Ginger Ale and 4-5 pretty small onions. Baked at 300 for 7 hours. Used KC masterpiece and finished off in a 200 degree oven for 1 hour. Looked just like the photo. Thanks for sharing!

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Jockey June 30, 2009

Oh, wow. Great, great, great. I used 8 pounds of pork sirloin (only $1 a pound) and doubled everything else (I used a 6 quart crock pot). Cooked it about 11 hours before shredding, then about 2 hours the next day with the Sweet Baby Rays. The meat was tender and flavorful but not fatty at all. This was my first pulled pork, and the Southerners in attendance raved!

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MarySC May 17, 2009

Made this a few weeks ago, everyone loved it! This was my first time making pulled pork, I used the shoulder cut. I was worried about the skin and the bone, but after straining, all that was left was the meat. I used 3 onions and added some spices as well. Like others, after shredding, I only cooked for 1 1/2 hours and it was perfect! Thanks for posting duonyte.

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Scoutie March 27, 2009

Terrific, but much more work than it appears (apart from the unattended time). You must pick over the onions and meat carefully to find any small pieces of bone that may have fallen loose, and trim the cooked meat of any leftover skin/fat. ALSO: I think the yield is way off: First, with a pork roast you lose over half the starting weight (i.e. 2lbs of meat from 5.2lb shoulder roast). That's fine, but no way does the 4lb roast mentioned in the recipe serve 10! Delicious, though; no doubt about it.

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Laurie H. March 15, 2009
Pulled Pork (Crock Pot)