Pulled Pork

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Wow! It was perfect. Juicy & tender. I rubbed my meat the night before and wrapped it in celophane. It was my first pulled pork and it was perfect. I made the sauce that came with the recipe along with a sweet barbeque sauce. What a hit! Way to go Anne!

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As usual, Anne does not disappoint. This recipe was super easy and delicious. The sauce was too tart for me, but my husband loved it. I added some extra sugar and water to mine and it was fantastic.

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Truly very good.
I made Neely's BBQ sauce as other reviewer suggested. It went beautifully with the pork.

I think that a lot of people made a mistake with choosing pork shoulder instead of butt. Hence the longer cooking time. I made two pieces of butt (total 10lbs and it took total of 9 h. The bone slid off easily and meat was just perfect for shredding.

Cole slow was delicious too. I just skipped cider vinegar, I don't like it too vinegary. It went great with the pork. I shredded the ingredients in my Kitchen Aid shredder, as I was tired of peeling the broccoli stems which were very tiny. Go figure, one time I needed stems I could only find broccoli with pretty small ones.

Highly recommended recipe!
Love you Anne.

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This was the BEST pulled pork-oven style that I have ever had!!!! Very moist, tasty and easy to prepare. Granted...I would rather have it on a pit or BBQ but, to make life easier- you have to try this! I thought the sauce was a little bitter but, just add a little more brown sugar & it is fine! I would definately recommend this recipe!
Lakergirl

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I was thinking about making this recipe, but I can't remember what kind of pimenton she used. Pimenton is a spanish paprika. I don't know to use the hot or sweet paprika. So if anybody can help me figure this pimenton situation out, that will be very helpful.

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The reviews were so helpful. I cooked for 8 hrs the first day then an additional 3 the second day. The instant read never got to 190 but it was perfect. I altered the barbecue sauce. Only put 2/3 or the recommended vinegar to start ... That was still too tart, so I began to "soften" the impact with ketchup and brown sugar. That worked! I will most def make it again. One final hint: to avoid putting fatty juices down your sink when done cooking, let coagulate over nite and then scrape into a trash bag.

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great taste and easy to make. 1st saw this on tv and the wife and i decided to try it. that was a month ago. made it five times since then for friends and family, in fact doing a butt right now for dinner.

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We loved this pulled pork. Being from Texas we have made pulled pork just about every way imaginable! Followed the recipe to a "T"! The sauce is to die for...We made the slaw and not being one to put slaw on my pulled pork sandwich I tried it...D-LICIOUS! We have made this twice in the last two weeks.

The only down side is the cooking time. We made this for a family birthday party. Put a 9 lb. bone-in pork shoulder in the oven at 7:00 a.m. and at 9:30 p.m. it still was not ready to pull, cooked but not pullable! We sliced some to feed the hungry group and put it back in the oven the next day for 5 more hours. What a cooking marathon! However, went it was done...AWESOME!

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It was so easy to use, mine took 9 hours to cook and it was fall of the bone tender. Delicious.

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My 5 star rating is for the flexibility of this recipe, and I think thats my favorite part of all of Anne's food.
I bought a boneless pork butt in Chinatown, most of the outside visible fat was trimmed... I did the dry rub with a few minor changes to my taste. And I used a slow cooker because its hot and I didn't want the oven on. The beer was brilliant ....and the pork was so tender it was fantastic.
I've tried other recipes and cooking methods but this was the runaway favorite. I also made my own sauce to serve it with, a bit sweeter than Anne's....Fantastic.