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Sarge's EZ Pulled Pork BBQ
December 21, 2006

Excellent, but this recipe can be made even easier. (For other reviewers who are browning the meat - there's really no need. Since it's shredded, browning the meat doesn't add much to the flavor or color.) I just put the pork in, even without salting it sometimes, then pour about 2/3 to a full bottle of BBQ sauce on top and cook on low for 6-8 hrs. or high for 4-5 hrs. Adding the beef broth just makes it soupy and the pork gives off a lot of juice while cooking anyway. BBQ sauce alone can tenderize the pork perfectly. And I tried with and without coffee and it made no difference in flavor or tenderness - so don't bother. When pork is done, I shred the pork, add the remaining BBQ sauce or how ever much you want and let it sit in the crock pot on high for another 30-1hr to heat through. I like Stubbs Original BBQ sauce (a little spicy) or Stubbs Mesquite BBQ sauce (thick & sweet) or mix 1/2 and 1/2 of each. Eat with warm Kaiser buns and you're in heaven. So easy to make but taste like a lot of work. Awesome dish! Finish off with a slice of Coconut Sour Cream Cake (from this website) and you're transported to Southern Heaven.

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