Pulled Pork

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Delish!! I've made this twice. The first time I did it with a cut of meat without a bone. It was a little disappointing. This time, Boston Butt was on sale so I bought that and it turned out OUTSTANDING! I got a 6ish lb cut and it was done in about 8 1/2 hours. I also made the vinegar sauce. I had a couple of cayenne peppers from my garden. I did cut the recipe in half and added some water and more sugar and it was great! I also added some store bought sauce on the sandwich. Another great recipe, Anne!!

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I think the sauce is way to vinegary....After adding everything but the kitchen sink. .... I threw it out. Will not make it again.

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We made this for my son's backyard BBQ birthday part and everyone LOVED it!! It made our house smell so good all day and when it was done, it was juicy and tender with just the right amount of "heat." Best pulled pork ever!!

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I read the other reviews and substituted 1 1/2 cups of apple cider for 1 1/2 cups of the vinegar. Otherwise followed directions exactly using a pork shoulder. What a hit for the office Christmas party (in New York. One gentleman told me it was the best pulled pork he's had since he came to NY 30 years ago (and he had a deep southern accent. What a compliment! Thank you Anne.

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Being a huge pulled pork fan I have tried several recipes and tweaked them for years.. No need for that any more now. This one is the bomb. Succulent and tender and delicious. I used a bottled sauce this first time out of convienence but I will make her sauce next time.

Thank You Anne!

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OMG - this is amazing! I marinated the pork with the rub on it for two days in the fridge. I think that this made the flavor even more amazing. Also - my shoulder was about 11 pounds - so it cooked for a couple of hours longer than the recipe called for. My husband said "I can eat this morning noon and night." Thanks Anne!

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I've made this twice, and it was a hit both times. The 2nd time around I used very dark beer, which really added depth of flavor. For the sauce, I added generous amounts of the braising liquid, which raised the heat level as well as tempered the vinegar bite a bit. But wow does that sauce almost knock me out every time I lean over the stove lol. I did add extra brown sugar, to taste. The coleslaw was the only thing I went on my own for, recipe-wise (looks like the original slaw recipe is now gone from the page?. Excellent recipe overall.

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this was so good, the sauce was way too vinegary for my family... I cut the vinegar in half & added a little water,chicken broth, and brown sugar. The rub was excellent. Thank you Anne

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I used a 7 pound Boston butt & roasted at 250 degrees. I didn't turn it every 2 hours because I wanted the fat cap to keep basting the roast. After 6 hours I removed the foil & decreased the temp to 225 degrees. It was done in a little over 8 hours total. The rub was fantastic, & the beer is a great idea. It's so tender. Thanks Anne!!

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Definitely took longer than 9 hours to cook, but when it was done...holy cow (holy pig? it was delicious! I agree the sauce was too vinegar-y, so I just threw some more brown sugar in the mix and that cut the acid a bit. I will definitely be doing this one again!