Pulled Pork Barbecue

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This is only a review of the pulled pork recipe. My family thoroughly enjoyed this pork for dinner. This was only my second attempt at pulled pork and it was a winner. I only made one change to the recipe. I realized that I didn't have garlic powder while prepping, so I used minced garlic (about 1 TBSP in the "dry" rub. This is now my go-to for pulled pork, but I will try it as written the next time. I had company for dinner when I served it, and a relative just called and asked for the recipe. Many reviewers indicated that it was too salty; however, I found that the saltiness of the crusty exterior blended well with the juicy meat when shredded. So, it will be salty if someone shaves of the crust and eats only those morsels. As a whole, this worked and it worked fabulously.

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Delicious!

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Awesome!

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I can't imagine a pulled pork sandwich being better than this. Maybe one exists somewhere but I have no desire to try and find it because this one is utter perfection. The only change I make is with the BBQ sauce. As advertised, it truly is a cider vinegar/mustard sauce. I add 3 to 4 times more ketchup than the recipe calls for to make it more like a traditional BBQ sauce. It's still comes out very tangy -which I love- but it makes it more palatable for the majority of people. The pork itself and coleslaw are amazing. I hate slaw that's dripping with mayo and Tyler strikes a perfect balance between mustard, mayo, and spice. This is my go to for big crowd feeding. So easy and so yummy!

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Delicious! I've tried making BBQ pork before in a crock pot. It had turned out ok, but not as good as I hoped. When I used the crock pot it turned out kind of burnt somehow. This recipe was amazing! I did not try the sauce. I used the dry rub and thought it might be too spicy and planned on not using that part after pulling the pork. It was the best part! So good and extremely flavorful without being "spicy hot". Very good and Very easy!

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soooo delicious. I made mine with pork loin (and only 4 pounds, which only took 4-4.5 hours. I also elevated the pork in a roasting pan (if you don't have a rack for the roasting pan, I found a great alternative in rolling up 4 pieces of tin foil and laying them across the width of the pan.

I love the sauce. I read a comment saying they were going to try Neely's bbq sauce next time, and since I had a few hours to kill, I made both. I love the sandwich with the recipe's sauce alone, but if you want a little extra kick and taste, the Neely's added was awesome! If you aren't a mustard/vinegar fan and love regular store-bought bbq sauce, definitely cut the vinegar and kick up the ketchup. But, I loved it as-is.

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Amazing!!! This has become a neighborhood favorite! I cook mine in a crock pot. Usually something else in the oven while I'm cooking this. If you don't want the fat, slow cook in the oven at 200 for an hour or two and it will melt the fat away. LOVE the sauce!!! I leave out the celery seed in the cole slaw and add a sliced green apple instead. YUM!

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Delicious. I've made this several times, sometimes using pork loin and sometimes using a crockpot to prep, and it works perfectly every time. The BBQ sauce is incredible (I usually use a little less vinegar than recipe calls for, and so much better that anything in a bottle.

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WOW!! I must admit, I cut way back on the amount of salt and I used bottled BBQ Sauce that we love. But the flavor of the pork even withouto the sauce was fantastic!! Rivals any restaurant!

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I have been cooking Food Network recipes for years and this is the first time I am writing a review. Here are my thoughts:

1. Cut the salt from the rub!!!!! I had a 5 lb shoulder and the salt nearly ruined it. It didnt ruin it but it came dangerously close.

2. Use a roasting pan!! I see many have cooked in a crock pot and while thats not a terrible idea, you wont get the "bark" like you do on smoked meat unless you roast it, elevated, in the oven. I couldnt believe that I got that kind of a bark in an oven.

3. Agree 100% with the comments about the sauce. I actually ran out of mustard so ended up doing 1 cup ketchup and 1/2 cup mustard and that helped. Maybe I would do 1 cup vinegar next time.

Overall I highly recommend this recipe, just be sure to CUT THE SALT 3 TBSP is too much, which is why I give it 4 stars instead of 5.