Pulled Pork

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It was great. I just moved to Texas, but dont have a smoker, so did this recipe for a party I ws hving over the 4th of July. I had read other reviews about cooking it longer so that was good. I got a 14 lbs pork shoulder and cooked it about 14 hours, over night. I did not turn mine every few hours and it still turned out perfect. Fall off the bone, so moist and tender. Everyone at the party loved it, even true Texans. I did buy the sauce from a local Bar-B-Q place. Great meal and easy to do with a little bit of planning

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I made the pulled pork with a 6 lb pork shoulder. We had some family come into town the night I made it so I took it down to my mother in law's house. I only got one sandwich out of it. When I came back the next afternoon there was NOTHING left! The rub was outstanding!! The only thing I did different was that I used smoked paparika, which my 9 year old said smelled like bacon, and it does, so good!!! This was the first time I ever made BBQ, and now I am the designated "grill master"!! Delicious!!

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Pork is delicious, however, the sauce is a little strong, added a little water and paste..just fine

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Saw this one on TV the other day and just had to try it. I modified the spice rub to my liking and used a pork picnic (pork shoulder instead of a boston butt. This was my first and not my last. It came out perfect and garnered requests for the recipee. A winner!

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I just recently made this and the flavor was delicous. I must have picked the wrong pork cut however as it never did shred apart. I also searched high and low for pimenton but could not find it and just used paprika. I will have to keep looking.

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Saw the episode the other day and am trying it for the fourth. Can't remember if she used a roasting pan with or without the rack? anyone know?

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I recommend that everyone try this.I LOVE THIS!!!! I have made this once and I'm making it again for the fourth of July

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The rub is great, Refrigerated the meat overnight after applying the rub. Did it in a crock pot on high for about 5 hrs..... perfect for a 3.5 lb. butt. The results were perfect. The sauce has too much vinegar for my taste. I used 50% orange juice instead and a bit of molasses ...sweet but still some zing. The citric acid helps. Used Tabasco instead of chilies.

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I cooked the roast for the full nine hours and it was not cooked and did not pull off the bone. I cooked another hour at 300. I sliced it and put in the sauce for the last hour. everyone loved it.

The BBQ sauce was too vinegary for my taste. I added a cup of apple juice and 1/4 cup of brown sugar to offset the vinegar. I reduced to half the volume and it was delicious.

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Made the pork and the slaw for the Father's Day dinner today. Great success with the whole family.