*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pretty good and extremely easy. A little vinegar-y for our tastes so I think next time I'm going to use half of the brine and use beer for the rest of the liquid once in the crockpot and add a little more brown sugar into the spice blend. I like cooking meat with beer in the crockpot as it adds a certain sweetness. I think this might balance the vinegar out for me. I look forward to trying it again soon!!
I loved this recipe for a pork roast. I've had trouble finding a good one I like. The spices were a good combination and not too much. Next time I'll add some whole potatoes in towards the end to cook in with it. I wouldn't change anything with the spices or anything I liked it the way it was written.
Very easy recipe. had trouble finding a pork shoulder that small, bought an 8 pound, but just doubled the recipe and it turned out AMAZING. This is my first time trying to cook a pulled pork recipe....my teenagers wanted to know when i was going to fix it again! VERY GOOD!
I used the recipe exactly as stated. It was perfect. After it was done I added some Sweet Baby Ray's BBQ sauce to the meat. I didn't overdo the sauce but enough to my taste. My husband just adds extra sauce to his. I have made pulled pork many times and this is the best!
best. pulled. pork. EVER. I used cider vinegar and pork tenderloin because that's all I had. After RAVE reviews from our guests one of them asked where we had the pork catered from! It was "melt in your mouth amazing" per my husband.
I made a 8 lb shoulder in my largest slow cooker and it fit fine. I was worried about some of the comments re:the vinegar taste so after brining overnight, I drained off half the liquid and replaced with beer. Cooked overnight (about 14 hours) and woke up to the most delicious smell filling the house! strained the liquid into a bowl and added the meat and let cool in the fridge. OH MY GOD. The BEST BBQ I have EVER had bar none! I stored the pulled pork in the liquid in the fridge and no one least of all me could leave it alone! Served it as sandwiches with my homemade hot and sweet BBQ sauce. HEAVEN! GREAT RECIPE FOR LIFE!!!
I made this for our 4th of July celebration with 2 couples from Church. I've been receiving compliments for 3 days. Every time I run into one of the guests they bring it up again. What I did was after pulling the pork I added about 3-4 tablespoons of KC Masterpiece Hickory and Brown Sugar BBQ sauce and mixed that up real well. Then I put a bowl of the same sauce on the table so everyone could put on as much or little BBQ sauce as they wanted. It's been said this BBQ was as good as any restaurant and I'm in NC where BBQ is a really big deal. While it takes a lot of time it's actually very little work. Other than the sauce I followed the recipe exactly. Best ever BBQ sandwiches
Loved the recipe, but who has the space to put a ceramic bowl in their refrige that can hold a 3 or 4 pound pork shoulder? I've got food (and beer!) to keep cold! :D I kept the vinegar\water ratios in tack but chose a large (1 gal+) freezer bag to put the pork in. I then put that in a plastic trash bag as a "leak-proof" measure and tied it off in a knot...other than that, it's a great recipe!
I tried this and had the same to much vinegar flavor. Ended having to through it out. When I went back over the recipe sure I had done something wrong, noticed what must be a miss print in #2. Was it suppose to read pour out brine leaving 2 inches in the bottom? This might have made a difference. Would like to try again making that change.
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