*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.
This was so yummy! I cooked a 6.5 lb. pork loin roast for 12 hours in the slow cooker exactly as the recipe specifies. It was fall-apart tender. Didn't make bbq sauce, although it sounds really good. But I didn't have time for that, so I used KC Masterpiece Original. We did a taste test between that and Sweet Baby Rays original, and KC won out hands down. I served this to 10 guests and several went back for seconds (and thirds) and I still had a good bit left over. But no one seemed to object to taking a little home for a snack later. Thanks for this recipe! Will no doubt make again.
The first thing that did not make sense to me about this recipe is to discard all the juices the pork was cooking in. I was not about to toss all that goodness away, so I separated it from the meat, pureed it and reduced it before adding it into the sauce. I will continue to search for the ULTIMATE pulled pork recipe.
Served it to about 40 people and it had rave reviews! I added about 1/3 C HP sauce in place of 1/3 C of ketchup and a few other personal preferences like more fresh garlic and added no celery. With our own farm grown pork it was super tasty! Served it on homemade white dinner buns. Will definitely make it again! One thing to note - I used the Original Crock Pot to cook mine. You should know that the "Low" setting only means it takes longer to heat up to the cooking temperature. Once it reaches cooking temp "Low" is equal to "high" so watch it carefully once you mix the sauce with the shredded pork or the sugars will burn.