Pulled Pork

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Awesome recipe. Pork shoulder (9lb ate completely in one sitting by 6 adults and 4 children. Will definitely make again! Don't hesitate to try!

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This is a great go-to pulled pork recipe. I added some onion powder and a tad more garlic (just my preferences I've made this three times... it's a hit every time and you can make a lot of stuff out of it the rest of the week.

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Thank you so much, Anne Burrell, for this recipe! I made this for my daughter's first birthday party, and it was a hit! I served the pork on slider rolls with the Neely's BBQ sauce (based on the comments and the recipe, the thought her sauce had way too much vinegar for my taste. Everyone loved it and I was so happy that it worked out. This was the first time that I had cooked such a big chunk of meat. I did increase the heat to 250 degrees b/c I didn't want it to take forever and not be cooked. It still took about 9hrs but was fall-off-the-bone delicious! Thanks for such a wonderful, tasty recipe!

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Can"t wait to try this Ann' recipes are always so good

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A good, complete recipe. I used a 9lb pork shoulder and after 9.5 hours, it was barely over 165, even at 250-degrees for most of the time. Flavor was still solid, albeit at that point, my hungry guests were going to get "roast pork" rather than pulled pork. The slaw was a phenomenal idea - notably the broccoli - and a total crowd pleaser. Did only use 2/3 of the mayo-based sauce as it was already enough at that point. BBQ sauce was quite tart for me, but after more paste and sugar, it balanced out some. All in all, good, no major issues ... just not off-the-charts.

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This is a terrific Recipe for a slow cooker that goes to high.Otherwise,know oven temperature is accurate.I prefer slow cooker method after a bit of colour on all sides. Also,rather have my own Southern Coleslaw,cannot eat Broccoli raw.Taste? One of the Best outside of a BBQ restaurant.

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I cooked it exactly as directed, it never got to more than 160 degrees after 9 full hours in the oven, so I finally gave up. Meat was still tough.

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I've made this twice and it is awesome! I have used 5 pound roasts that are done on about five and a half hours. For sauce, at suggestion of other reviews, I substitute half of vinegar with orange juice; also, use cayenne instead of dealing with peppers-- hot and tangy! Yum!

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I am a vegetarian but I have meat loving friends and family. They raved over the pulled pork. I used the dry rub the night before. I could smell the spices before I even opened the fridge. I don't have a roasting pan so I used a cast iron dutch oven with a lid. Also I was worried that the meat wouldn't be done in time so I bumped up the heat to 250 degrees. The meat was falling off the bone in 7 1/2 hours. Perfect. I shredded the meat and put it into the crock pot with some of the juices and barbecue sauce and was a super hero. Thanks Anne.

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Awesome. Cooked for 10hours in crock pot on low. Put rub on night before and it fell off the bone beautifully. The sauce....too tart. Used only 2/3 of vinegar and still too much...it'd clear your sinuses. Ramped up the sugar and tomatoe paste.