22 Reviews

I had two pork butts and a lot of company coming, half of which were children so I made this rub along with Mean Chef's pulled pork rub for the adults. I wanted this one to be 'mild,' so I omitted the cayenne and new mexico chile powder, and used sweet paprika instead. The flavor of this pork was awesome! I tossed the pork in some Sweet Baby Ray's sauce and served it on buns for the kids, and they loved it! I definitely think the flavor of this rub is in the same league as the famous Mean Chef recipe here on 'Zaar. In fact, after roasting the two same-sized roasts side by side in my oven, this one was much more tender! Thanks for the recipe!

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ChipotleChick August 04, 2007

The barbecue sauce just adds the perfect zing to this. The rub is good, but next time I'll decrease the cumin as it's not really my favorite spice so I was quite aware of its presence. Thanks for sharing this great recipe.

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iris5555 February 09, 2007

This was by far, the best pulled pork that came out of my kitchen. This is exactly what I was looking for and so glad I found it. Thanks for sharing this one!

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atm1970 January 15, 2007

Wowsers!!! I didn't have ancho chile powder so I used regular. DH is from NC, and I thought this was worth a short. I think he wants to hand write you a Tyou note, Leta! I used the BBQ sauce and just mixed it in with the pork juices in the pan after it was done cooking. I used a stainless steel braiser pan, and it really locked in the flavor. My roast was only about 2.5 pounds,so I cooked it at 260 for about 3 hours.

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AKillian24 April 01, 2006

Simply delicious! I followed the recipe exactly except that I used cooked it in a crockpot for 5 hours at 275.

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Scott1265 October 24, 2005

Hands down, the best pulled pork I've ever made. I added more sugar, some garlic powder and used less chile powder. Covered and baked a 4 lb butt for exactly 4 hours at 250. It melted in the pan. Absolutely amazing and our new family favorite. Thanks for posting - it's a keeper.

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Denise! September 05, 2005

This recipe resulted in the most stunningly good pulled pork I've EVER had. I substituted a low to medium-spiced cajun spice mix for the new mexico chile powder (one of my guests couldn't tolerate very spicy foods, but loves pulled pork). That was the only change I made. I put the meat in a dutch oven and cooked it at 300 for exactly 5 hours. It was succulent, tasty, and pulled very, very easily. I think the key is the water, really - it helps really cook the meat without it drying out. However, a word of caution - the meat pulls so easily, be careful not to pull too much, or the meat will get mushy. I think I've found my pulled pork recipe right here - it was divine! Thanks, Leta - this is a real winner!

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Lizzie-Babette May 15, 2005

I cooked this in my crockpot for 5 hours, it was so delicious! I made it with the suggested sauce and I will definately be making it again! I put the rub on overnight. Thanks for sharing!

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ThisGirlCan March 29, 2005

Wow! This was wonderful. The only change I made was to put the pork in my crockpot after rubbing with spices. I cooked it for 6 hours on low and it was perfect.

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CWatson October 04, 2004

This is a hit at my house. I had this at a local sandwich shop in southwestern Colorado of all places and wanted to make it at home. Leta's recipe will stop my search!

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Colorado Barb May 03, 2004
Southeastern North Carolina Pulled Pork