Pulled Pork

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The pulled pork did not take 9 hours. I had to go out and buy more food to feed a hungry group. It actually took 14 hours. However, once it was done it was wonderful. Had I known up front it was going to take an additional 5 hours I would have started much earlier.

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This was great! I got a 9.5 lb butt and just added a half hour cook time at the end. I also upped the temp to 300 for the last hour because I like it when there is some crusty bits. Worked like a charm.
I doubled the amount of brown sugar as I found the BBQ sauce only tasted of the vinegar. That really balanced out the flavor. Reduced it a bit too, till it was like a light syrup.
I also reduced the cooking liquid and skimmed the fat for an additional sauce. YUM!
Next time I do this method I will add some cumin to the rub and some liquid smoke to the beer. I also will add one more apple to the slaw. Just my taste, it's very good just like it is!
This is a very easy recipe.

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We used a 9 lb. pork shoulder, We rubbed it with our rub and let it set in the fridge wrapped up for 5 days. We baked @ 225deg. for 12 hrs; Then smoked it 3.5 hrs. WOW... We also made the slaw, it was the (Bomb. But next time We will de-string the celery, and use less vinegar.. The lemonade was a hit, as it was 80ish degrees. We made bbq sauce with 12 oz. peach preserves, 12 0z. ketchup, 3 tbsp. molasses, a long dash of worcestershire sauce, 2-3 oz. of Irish Black Death Beer, left over from the pork, simmered 3 hrs. while smoking the pork.. All told we had we had 10 guests, and every one Loved your recipe's! We love you Anne.. Thanks

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Loved this recipe. Did it outside on the grill (maintain heat at 215 degrees. My better half thought I went out and bought this! My question would be if you only use a 4 1/2 lb what would be the approx cooking time at this temp? Obviously, I did not cook this for 9 hours. It worked out to about one hour/lb.

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This review is for the rub only, as I have my own method for cooking BBQ (I love Anne to pieces, but I just can't take BBQ advice from a yankee LOL! I really did like the rub, and put it on the shoulder a couple of days before cooking. I did omit the extra salt (used the celery salt, though. For the reviewer commenting on the "smoked paprika"---pimenton IS smoked paprika.

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I used a smaller piece of meat and made 1/2 the sauce recipe. Cooked the meat on low overnight in the crock pot. Fabulous!!

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Yummm-o.

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I made this for a get-together we had tonight. The meat was absolutley outstanding, 5 stars to the rub. I use Anne's rub for ribeyes and so I knew the meat would be great. I temped the meat after cooking it 9 hours and it hit 190 degrees.
The problem was the sauce, just not up to par for our tastes. I made 2 sauces: Anne's sauce that came with the recipe and a sauce that I use from the Neelys pork BBQ. Anne's Vinegar sauce just didn't go over well, but the Neely's ketchup-based (very sweet sauce was a big hit, as it has been in the past. I made Anne's sauce EXACTLY to the recipe. But with 3 cups of A/C vinegar as a base, that's all we could taste, the other flavors just didn't come out. You may love it if you like that kind. It may just be a Southern thing.
5 stars on the meat, 2-3 stars on the sauce.

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YUM!! Worth the long cooking time. I think in the future I may try it with a slightly different spice rub - more Mexican inspired for pork tacos.

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ON POINT, Just follow Cheff Anns directions and you are good to go. Have tried her roast beef with balsamic. It was the best beef roast we have ever had!