Slow Cooker Texas Pulled Pork
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
I pulled 40 lbs. of pork using this recipe for my son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.Read More
I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it for me. It was way too sweet for me, I was hoping for more of that smoky flavor. If I make this again I won't be adding any sugar, maybe more vinegar and maybe some liquid smoke to give it that pulled pork flavor.Read More
I pulled 40 lbs. of pork using this recipe for my son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.
Made this with a 6 lb. pork loin roast I had bought on reduced for quick sale. I followed the ingredients increased for my size of roast, except for using dry mustard in lieu of prepared and adding liquid smoke. I cooked on high two hours and then low for seven. I took the meat out and it shredded with complete ease two hours before serving, then placed back in the crockpot. There was alot of liquid and needed to reduce a good two cups worth after placing the shredded meat back in the crockpot. Added a bit of BBQ sauce and liquid smoke at that point to give the meat a bit more flavor, even though it was tender, still lacked that BBQ flavor. After another two hours this was the best tasting pork I've evern made in the slow cooker. Our guest even requested to take home some for lunch the next day. I'm not sure I'd add the broth next time, I feel the fat in the meat made plenty of juice. *Note when placing meat in crockpot, always leave the fat side on top so the juices sink down into the meat while cooking...read that somewhere.
I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it for me. It was way too sweet for me, I was hoping for more of that smoky flavor. If I make this again I won't be adding any sugar, maybe more vinegar and maybe some liquid smoke to give it that pulled pork flavor.
Good flavor. Estimated cooking time was about right. The only change I made was omitting the thyme as I don't like the flavor with pork. I'll definitely make it again.
This is amazingly good!! The roast I had was 8 pounds and this recipe easily doubled in my large oval crock pot!! We had lots of leftovers which we froze....and it was just as good after freezing!!
This is an excellent recipe. My family loved it and it quickly disappeard. I used a 2 1/2 pound pork roast and it turned out perfect. I have tried to find a good recipe for pulled pork for years. My search is over, this is it!
HOLY COW! I put this roast in the slow cooker for a full 24 hours, on Low the entire time. I turned at 4 hours and again at 12 (although at 12, it just fell apart and continued to do so throughout the day). At the end of the 24 hours, the meat was dark brown from soaking up sauce and the most incredibly rich, moist, tangy and delicious BBQ that I have ever had in my entire life. It was so juicy and delicious that we didn't even need any extra sauce or additions. I can't believe how amazing this was. Would HIGHLY recommend cooking for a full 24 hours on low if you can plan it that way. Great with beef roast, too!
LOVE THIS RECIPE!! I doubled because I had an 8-9 lb. roast. I did everything according to recipe EXCEPT I didn't use oil (NO NEED!), and no chicken broth (no room & no need!), AND no Thyme as I AM NOT A LOVER, Sweet Baby Ray's Sweet & Spicy (because this is the BEST for pulled pork), placed onion slices on the bottom of crock pot, placed my large roast on top of onions, mixed all the other ingredients in a bowl and poured over roast turning several times to coat. Made sure fat side of roast was on top! Set Crock Pot for 10 hours, after 5 hours removed pork and shredded, removed bone, placed everything back in sauce, covered and cooked for 7 hours longer (ended up being a total of 12+ hours~the longer the BETTER! YUM, YUM, YUM!! Served with Greek Pasta Salad (made the day prior), corn on the cobb and apple sauce. Definitely toasted the buttered buns (which is a GREAT touch) and my family ages 8 to 54 GOBBLED IT UP!!! I always make much more so I have leftovers (even better the next day), and extra to freeze as well (for a later date). THANK YOU SO MUCH FOR THIS RECIPE. I have made pulled pork several different ways and I NOW think that this is my NEW FAVORITE!! LOVE LOVE, and THANKS AGAIN! HAVE A FULFILLING DAY! :)
Very good pulled pork. My problem was the sauce was too runny I couldn't really taste the flavor of the sauce and the flavor didn't stick to the meat. My solution..after the pork was removed and shreded, I dissolved 2 TBSP corn startch in 1 TBSP apple cider vinegar and added it to the sauce. It thickened right up so the flavor (which was amazing once thickened)actually stuck to the meat. It was the first time my husband asked for seconds when I made pulled pork.
Excellent recipe. I made this for a pot luck at work and it was a huge hit! I followed the recipe almost exactly, but did not use the chili powder (I was out). I seasoned the meat with Famous Dave's Rib Rub and added a tsp of liquid smoke. I cooked it for 8 hours. The meat was falling apart, I had a hard time getting it out of the crockpot to pull it apart. There was a lot of liquid left so I ladled some over the pulled meat and discarded the rest. Served on rolls with Serbian syle coleslaw. DELICIOUS!!
This is AWESOME! This will be my go-to recipe for pulled pork from now on. The only change I made was omitting the oil as I just couldn't see the need for it and reduced the thyme to a little less than a teaspoon. After shredding the meat, I poured the liquid into a measuring cup which separates the grease from the other liquid, then poured about half of the liquid back in with the meat. There will be a LOT of liquid, which is fine, but you don't need that much in the end. Try this! You will not be disappointed!
Very good! I did add a few more garlic cloves and warmed up extra BBQ sauce as an extra dipping sauce.
10 stars would be a better rating for this one. We absolutely LOVED this pulled pork. The flavors are perfectly balanced. The cider vinegar is a must for this type of pulled pork, so don't leave it out. When you add the pork back to the slow cooker, it soaks up all that flavorful slow-cooked juice and is just divine. Do put it back in, you'll be glad that you did. Didn't change any of the ingredients, cooked on low for 10 hours, and look forward to homemade pulled pork many more times in the future. Hubster said it is THE best pulled pork he's ever had in his life. He is a big fan of pulled pork, so that says a lot. Thanks so much for sharing this stellar recipe! :)
First off this is the most amazing pork i have ever had. I used a 8 lb pork shoulder bone in much better flavor when the meat has the bone in it. I doubled the recipe i didn't use the oil which is not needed because the fat from the meat makes the sauce oily enough also didn't use thyme because i just don't care for it. cooking times i changed based on how big the meat was i cooked it for 7hrs on high then another 3hrs on low and omg it was falling apart amazing tenderness when i took it out it was already shredding it was so tender. couple things i would recommend is place the dice onions on the bottom and place the meat on it to avoid having the meat touch the bottom. also make sure u place the meat fat side up to so that way the fat drips into the sauce. another big thing is the sauce will be oily u cant fix this because the meat is fatty dont trim the fat first because it keeps it moist while in the slow cooker also i didnt sear it first either the fat is easily removed when u shred it. to avoid the oily sauce once it was done i placed a whole bottle of bbq in the pot and returned the meat to sauce all shredded and kept on the keep warm setting for 20 min then served makes a huge difference next daythe sauce will thicken also the bbq i used was called dinosaur bbq original. i used the meat for tacos and the next day for sandwiches enjoy this recipe its awesome and remember dont be discouraged from the oily sauce after it will happen since the meat is fatty
This recipe was great and a big hit with my dinner guests! )if they only knew how EASY it was!). I left out the mustard (somehow missed it when I wrote down the recipe) and the onion (didn't have one). Still was a great recipe. I will follow it to the "T" next time! Thanks!!!!
I really like this! I thought it had a great flavor. I have only made pulled pork with the ready made mixes and liked this so much better. I will be using this again! Thanks for the recipe!
This recipe is the BOMB! Like many folks...this was my first time cooking a pork shoulder. The oly changes: 1-DO NOT add veggy oil. Are you crazy! Pork always makes its own oil. 2-1/2 can of beer instead of broth. 3-I smoked my meat for 1.5 hrs with a charcoal grill and hickory wood chips. 4-5lbs TRIMMED pork shoulder (I would suggest trimmed to reduse amount of oil) 5-2 heads of garlic (1 head crushed in pot when slow cooking. 1 head inserted in meat when smoking. 6-Remove meat from pot to shred (drain "juice" before putting meat back in pot. Add sauce along with the onions and garlic from the juice back to pot. Add juice accordingly...I like my pork not to jucy). 7-Enjoy.
Made exactly as written. I used Sweet Baby Ray's BBQ sauce and for me the key to these sandwiches is a little extra BBQ sauce piled on top. It was a hit at the party I threw...no leftovers!
Excellent recipe.I used a 6.5 lb Boston butt and cooked it on low for about 9 hrs.Took out the meat ,removed as much fat as possible as I was shredding it. wrapped the meat separately and chilled the remaining meat juices in a pot overnight in the fridge.The fat solidified and I was able to remove it all!Then added some Sweet Baby Ray and Wahoo sauce to the liquid and then used a stick blender to smooth out the sauce.Added the meat back to the sauce and put it in the fridge overnight to intensify the flavor in the meat.Served on toasted sandwich buns -yum!!!
Made this for superbowl sunday and it was a hit with everyone! I read a ton of reviews and since everyone said it was watery and too sweet I made a few changes to remedy this...I used half of the cider vinegar & half the chicken broth, and doubled the BBQ Sauce (1.5 cups - half Sweet Baby Ray's and half a Hickory Smoke BBQ sauce). Cooked on low 12 hrs. I still had to reduce it quite a bit after taking the meat out (I did this in 2 batches), but not a big deal since it reduced within a few mins. With these changes it's a definite 5 star recipe.
Very good. And easy. Use a quality barbeque sauce. I like mine on the spicy side but live with someone that likes bbq sauce sweeter so. He wins. Could use some salt and pepper IMO.
I have made this recipe 3 times now. What I like to do after I have shredded the meat is add it to a hot skillet with some olive oil and brown it a little bit. I think it really brings out the flavor of the meat better. After it is brown (takes about 5-10 minutes, stir it a lot) I take a few ladles of the sauce from the crock pot and add them to the skillet. I butter and toast fresh bakery buns (Bollilo or Bratwurst) instead of commericially packaged hamburger buns. I like to add a slice of American cheese and a Claussen pickle slab and voila! Culinary AWESOMENESS!
Pulled pork is something not seen around these parts but having seen it on different cookings shows, we thought we would give it a try. We found this to be an awesome meal. Didn't have buns so just ate it on a plate with some Dijon mustard on it and a side of homemade cabbage rolls. Lots of leftovers, so definitely will buy some buns and try that way with some cole slaw. Thanks, cmcreight.
Blech! The sauce this created was watery & useless. I couldn't get it to reduce down to something usable and ended up just putting more bbq sauce on the pork. The meat came out fine, but more because it was a nice cut rather than the cooking process. I will keep searching for a good pulled pork recipe.
Fantastic! No veg oil needed. Cooked on low for 10 hrs while at work, no thyme (personal taste), shredded and returned to crock pot and doused with spicy bbq sauce (Stubb's) - hubby and kids loved it!! Took leftovers to work and had to print out recipe!! I think the combo of vinegar, worcestershire, chili powder, mustard, brown sugar, and bbq sauce gave it that sweet/spicy/tangy kick that makes for a great meal!! Thanks for Sharing!!
Delish! Made this for my family who absolutely devoured it, then for a typical british football team, just served in burger buns, they all loved it! Will definitely be a recipe box keeper, will feed a crowd!
So Yummy. Made this for my partner and I and it is the best pork recipe I ever made. I omitted the thyme and clove because I didn't have any and you couldn't tell. I also put in a few dashes of hot sauce and liquid mesquite smoke. I only had a small two and half pound roast beings its just two of us' so I cut the recipe in half. Next time I will find a bigger roast. I also used 4 big cloves of garlic, we love garlic, but could of used more. I had to use red wine vinegar & beef broth beings that is what we had. It did make any difference it was so fabulous. A must have recipe. This is one of those recipes you keep secret, lol. I tried kaiser rolls toaster as per recipe and tried another on a plain hamburger bun and they were both great. This is not as hard as it may look, so easy. Make it in the morning and go about your day and dinner is ready. next time I will try this over white rice. YUMMY! UPDATE: Made this again for the second time. I still could only find a 2.5lb pork roast. Again I omitted the thyme and clove because I don't have it & do not like clove anyway. I use Jack Daniels Original #7 Recipe Barbecue sauce. That is so good. Again I used red wine vinegar & Chicken Broth. This time I did not cut the recipe because I wanted more sauce. Always add 4 cloves garlic, little more Worcestershire. I add a few dashes of hot sauce & Mesquite Liquid Smoke. This brings so much more flavor to the roast. About teaspoon each. Everyone asked me "What is that flavor?" It is those
Wow - I followed this recipe exactly (except I cooked on low for about 10 hours) and it was absolutely delicious. My whole family raved about it. I ended up prepping the night before and letting the roast sit in the crock with all the seasonings in the fridge. This kept it easier for then next day. This recipe was delicious. I will definitely be making this again.
Very good! Everyone raved! I put this in the crock pot in the morning and it was done when I came home for dinner. I think next time I will try cutting back on the oil, didn't seem necessary in the crock pot. When it was done I drained the liquid into a pot, skimmed off the fat and reduced the liquid until it was thick and poured back over the pork.
Awesomely delicious! It even impressed the in-laws - who are country-folk. Couple very small changes - we removed the onions with a slotted spoon before returning the shredded pork to the cooker. We also drained the remaining liquid and spooned it back over the pork until it reached our desired amount of moisture - if we had used all of it would have made ours very "soupy". Overall, an outstanding and super easy pulled pork recipe. Definitely a keeper!
Delicious and easy recipe. The only change I made was to remove the pork from the cooking sauce; and refrigerate the sauce until the fat came to the surface and skim it off...our pork shoulder had quite a bit of fat. Then I shredded the pork and added it back to the sauce. Whether this comes out as a "sweet" pulled pork or a smokey one is going to depend on the barbeque sauce you use. My husband felt the one I used was too sweet for his taste so I'll adjust that for the next time...because there will be a next time for this one!
I took this to a church dinner this last Sunday and it was a hit! I prepared this just as the recipe states without changing anything. I don't think I've ever tasted better pulled pork in any restaurant or fast food joint. Thanks for the recipe cmccreight!
I'm amazed how many people give THEMSELVES five stars on this recipe after they make multiple changes to it. I'm giving it five stars as it's written and yes, I've made it...Twice since I saw it because I lost my old recipe. Mine called for coffee instead of the broth, but no matter, this is an excellent recipe as is and I made it as is. For the people who make multiple changes and post LONG paragraphs about their changes, may I suggest instead of giving yourself a five star on this, simply submit Your own recipe, let others judge Yours and leave this one alone. I see this happening on Every recipe I look at on this site. I've been making pulled pork for years, I'm from the south, seventy years old and this is darn good. Try making it as it's written. Give the submitted their credit for it.
Excellent, I kept to exact ingredients and just added one whole roasted and skinned hot green chili pepper. I made Homesteader cornbread for it's side and loved the meal combo.
This was delicious! I took some other people's suggestions and used 1 1/2 c bbq sauce, 2 T mustard, 2 T Worcestershire, 1 1/2 T chili powder, 1/2 t thyme, and 5 cloves of garlic. It came out really well. My advice is to let it cool if you can to scrape the grease off.
I don't really understand something here...you have a list of ingredients you could use as the base for a home made BBQ sauce...and you add a cup of store bought sauce...this recipe sounds good, but I would take the vinegar, brown sugar, mustard, Worcestershire, chili powder, onion, thyme and garlic, add ketchup, some molasses, paprika, ground white pepper, and some cilantro, mix it all together until well blended, and use that as the BBQ sauce instead of some random store bought nonsense. Just my opinion.
very good....my picky family really liked it.
To give more flavor: 1) left out chix broth-it's just flavored water anyway. 2) used 3 T of chili powder and should have used more. It didn't make it hot, just deepened the flavor. 3) used 1/4 c yellow mustard. 4) used a rich bbq sauce as the vinegar and mustard will spice it up. 5) 1 1/2 tsp liquid smoke. 6) and as always, more garlic. All the juices and fat rendered when cooking dilute the sauce so make sure it is very strong when you make it.
This hit the spot. Best pork I have eaten.It can be used just for meals like it is or for for pulled pork sandwiches.This recipe is the best I have made and I have made lots.I just used 1/2 c barbacue sauce but I am getting a sweet barbacue sauce to try next time.
Yummy. I did 2 things different. I used a pork butt and I also used dijon mustard. Both changes in my opinion didn't change the flavor at all. I have tried several recipes from this site for pulled pork, and so far, this one is my favorite. I am not a big vinegar fan so I was worried about using it but I'm glad I did. It gave the meat a slight tang to it. I served it on texas toast with dill pickle slices and raw onion slices. Tasty!
Excellent. Followed this recipe exactly on one occasion, on another, used chicken breasts. Both were excellent (I liked the chicken a little more, actually).
I cooked this exactly as directed and it was amazing, the only thing I did different was after I shredded the meat I did not return it to the slow cooker because it was too greesy and thin. I put all the shredded meat in a deep dish and added some of the original sauce and additional BBQ sauce and then it was moist and full of flavor.
Decent. I think next time I would omit the thyme, it does not match the flavor profile and adds a bit of an "aftertaste." Otherwise fairly happy with the results, sauce consistency is decent (maybe a little on the thin side) and has a nice smokiness to it.
Oh my goodness! This was so yummy! I will definitely use this recipe again. We added dill hamburger sliced pickles to the sandwich, served with a side of pinto beans and coleslaw...now that's a true Texas meal!
I pulled out my measuring cups and spoons and followed this recipe to the "T." The only exception was I didn't have an "extra large" onion so I cut up two medium ones. The flavor was good but I found it to be too runny for pulled pork, not nearly thick enough. I don't mind "sloppy joes" type stuff but when it makes the (toasted) buns like mush, I'm not terribly happy. We went through several napkins per person. Glad I didn't make this as a first-time dish for guests (a golden, rule, I know, but I break it constantly). I also expected it to be a little spicier - I think because of the chilli powder- but it wasn't spicy at all. For the work included in this recipe, I'd rather throw a pork roast in the crockpot with some good high-quality bbq sauce and let it be. All the extra work wasn't worth it. Sorry.
Really good Pulled Pork. It just needed some salt, my only complaint. Never time, I will season meat with salt and I know it will be even better!
I am very surprised this has as many stars as it does. I was extremely disappointed in this recipe. The pork itself came out fine but the sauce was tasteless, watery and just simply not good at all. Luckily I was able to just take the pork and mix it with another barbeque sauce recipe to save it.
not worth the hype, you end up with a overwhelming flavor which doesn't really taste anything like puulled pork should
loved it!!! used beef broth instead of chicken, omitted chili powder and used bone-in pork shoulder chops (which were much cheaper, and the bone added flavour and the meet fell of it for easy removal when pulling). So good!!
I have made this several times now, and it is always enjoyed by the whold family (no mean feat in my house)! I don't change the recipe, except to try different types of bearbeque sauce. It cooks perfectly every time and is so easy to make. The flavor is not too overpowering, but strong enough to make you want more!! I can't fault this recipe, it is delicious.
EASY!!! Gotta love it. This is a very tasty crock pot Pulled Pork recipe. It is so flavorful after returning the shredded pork to the crock to soak up juices. I made this ahead of time - day before - as the main dish for a casual dinner with guests. Heated it back up in the crock with a little water to moisten. It was delicious and tasted freshly cooked. Great meal - especially for a busy person.
This was fantastic. I made it exactly as written and my husband raved over it, though he suggested we top the sandwiches with sliced banana peppers next time for a little extra zing (not that it wasn't tasty enough already). Thanks for the recipe!
I made this for 25 people just as the recipes says except that when I pulled the roast out to cool and put the sauce in the refrig to cool so that I could remove the fat then I cooked it on the stove for about 30 minutes until it thicken. Pulled the pork and put it back over the meat and continued cooking it for about an hour. I thought that the sauce was going to be too vinegary but I was totally wrong. It was wonderfull!!!!!
Had it today. Hubby loved it so did everyone else. Hubby likes his bbq pork to cook in the bbq sauce. Brother, his wife and son were impressed. Nephew had seconds, he's a pickey eater. My mom said she don't like hot, said it was spicy but not too hot. I will make again.
I followed this recipe right to the letter and it came out watery, and had an aftertaste. I am not sure why it is getting 5 stars and everyone is raving about it.
WOW!!! I had some pull pork this summer and they used root beer. I didn't like it, it was TOO SWEET. So, I went looking for a recipe that didn't have root beer and saw this one. I was hungry just reading the ingredients. LOL. This was SO GOOD!!!!! The only thing that I changed was the chili powder. I used chipotle powder instead. Thanks for this recipe, it's a keeper!
Had a taste and it was yummy :3 Made this for my husband's Potluck at his work and he came back with an empty bowl :( which i wasn't expecting cause i made a lot so i can be sure to have some more. lol Will be making this again.
A definite keeper... I served this on girl's night - all of us over 50 - and everyone loved it!!! They all wanted the recipe and it could not have been easier to prepare. I put a 6 lb. boneless pork shoulder in my slow cooker on high for 6 hrs. I made 50% more sauce and it was the perfect. We had it on multi-grain kaiser rolls with a caesar salad - just fabulous. I followed the recipe except for 1. I did not have apple cider vinegar so I used the same amt. of white vinegar and added about 3 Tbsp. applesauce, and 2. I used a combo of bbq sauces (a couple of Bullseye sauces and a couple of Diana sauces). I omitted the chili powder, and we did not butter the buns.
My husband I absolutely love this recipe. The recipe says it is for 8 servings, but we got 14. The only addition I made was to add 3/4 tsp. Liquid Smoke to the liquid, as well as substituting dehydrated onion flakes for a large onion. I took another reviewer's suggestion and shredded the pork and put it back in the crockpot for another half hour before serving. Then, with the leftovers, I removed the pork from the juices and spooned it into a muffin tin (12 small muffin-sized servings. I did the same with the leftover juices. Put the pans in the freezer until pork mixture and sauce mixture is frozen and place them in a gallon-sized freezer bag. Each muffin-sized portion (and of sauce, too) is enough for one sandwich and can be heated in the microwave for use. Put in a little extra BBQ sauce on each bun if desired. My husband asked me to "please make this again" and I definitely will. Freezing in individual portions makes it so much easier to use up the leftovers without them spoiling in the refrigerator. Love this recipe!
I have tried many pulled pork recipes, & this is the worst I have tasted. There is NO barbecue flavor at all. That one little cup does nothing for the taste. The sauce was too watery & just has an off flavor. I won't throw it out, but it will be my own recipe when I finish "doctoring". I don't rate a recipe unless I follow it to a "T".
Best pulled pork ever. I did not add the chicken Stock, only cooked my 4 pound roast for 6 hours on low in my crockpot.
I have been looking for a recipe like this for years. Simple, and one that everyone in my family loves.. I did not use thyme in my recipe and I cut the onion in half.. It cooked down beautifully and the house smelled wonderful. I have made this recipe twice this month. My family now has another favorite meal!!
Perfect recipe and made in electric pressure cooker in 90 minutes. I cooked on high for 90 minutes and just increased water to 2 cups. I did not use any sugar because bbq sauce is sweet enough. Also did not use oil because pork releases its own oil, and did not care to use any broth as I prefer the natural taste of the pulled pork to shine through. I also added some liquid smoke to taste for that authentic Texas type pulled pork flavor. It was delicious and I prefer to use the pc to the slow cooker since I do not like to leave any cooking appliance on when I am not home, due to a previous house fire which was caused by an unattended slow cooker many years ago. The pressure cooker recipe is really delicious, and fast too, and my Texas dinner guests visiting from Texas all gave it the thumbs up, and requested the recipe too. Great pc recipe if you do not want to use a slow cooker, or have no time to smoke or bbq a pork butt or pork shoulder for pulled pork recipes.
This is my go to pulled pork recipe, everyone seems to love it. I also love LOACHIE's suggestion of using muffin tins to freeze the leftovers. Brilliant!
We really liked this, especially with a mound of coleslaw on the sandwich. I did find the need to serve with a side of Sweet Baby Ray's BBQ sauce, as the recipe by itself needed just a smidge more flavor.
I followed the recipe to a "T" and the meat turned out super tender. I am going to rate this at 3 stars. I thought the taste of the apple cider vinegar was very strong. If I made it again I would use white vinegar and reduce the amount of it by half. The sauce was a little runnier than I would expect for a pulled BBQ recipe.
Made this yesterday and it is just what I was looking for in a pulled pork recipe. 10 stars!
Delicious! I mixed all of the ingredients in a glass measuring cup and poured over the pork. I followed the ingredients list but left out the thyme and added a "dash" of cinnamon. After removing the roast I strained the juices and refrigerated over night to remove the excess grease. Before putting the juice in with the roast I added cornstarch to thicken a little, as one reviewer suggested, but also added more bottled bar-b-que sauce them mixed it in with the pork. It was so good and received great comments...Love the review section of your recipes! It really is helpful and inspires me to experiment.....
Wow--I am SO disappointed in this recipe. The whole thing tastes like thyme (which tastes like mold to me) now. I added some more bbq sauce hoping it will counteract/cover up the terrible thyme taste so I can salvage it.
Cooked this on low for 12 hours removed the meat and shredded. I strained the liquid through a sieve and poured it into a gravy separator. Using the grease from the roast I made a rue, thickened up the sauce and returned it with the pulled meat to the slow cooker. I served this on nice rolls with a side of flavored rice. For me I prefer to roast a rubbed pork shoulder in the oven as to get that tasty bark on the outside. I made this because it got such rave reviews with so many giving it five stars. I did not like it that much perhaps because I have tried many ways to roast and pull pork and have had better results.
I made this recipe as stated with a 4.5 lbs pork loin. It was delicious for all and easily kicked up a notch with Tobasco sauce. I cooked on high for 3 hours, then on low for 4 more. Shredded the meat and returned to the sauce. Family rated it as A+. This recipe is easily adapted for more flavor as you like. Will make this again for sure!
This turned out great. My wife is not a huge pork fan, but she loved this. I used a 6 quart oval slow cooker and the pork fit perfectly. I used a Sweet Baby Ray's BBQ sauce and it gave it a nice sweetness. Use something different if you're going for tangy. I put everything in except the pork first and mixed it all together well. Then I put the pork in and nestled it into the mixture until it was mostly covered and resting on the bottom of the crock. When the pork was done cooking, there was a lot of liquid left. So, I removed the pork and ran the liquid through a strainer. Be sure to push all the solids against the strainer to get all the liquid out. Next, I ran the liquid through a degreasing cup and into a large sauce pan. Then I put the sauce pan on the stove and reduced the liquid until about half was remaining. Once I was happy with the sauce, I shredded the pork and put it into the sauce. I mixed the pork and the sauce well and then it was ready to serve.
not too tasty and too watery, even after trying to thicken it up
This is going to be dinner for tomorrow after school! One thing that I am going to make sure is to use a certain brand of BBQ sauce that our entire family loves; "Sweet Baby Rays". I can't wait as I can imagine it is going to taste so darn good! I like the idea of toasting the buns in a fry pan too! I would like to find a recipe for adding a sauce to the buns, like a local Restaurant in Muskegon, Michigan uses on their pulled pork sandwiches too. It's name is "31 Barbecue" which may be named that because of the Highway 31 nearby, I am not sure. It has been there and is well known for many many years too. Always a full lunch crowd.
So freaking good. The ONLY THINGS I do differently is I reduce the apple cider vinegar to 1/4 a cup and bring the chicken broth up to 3/4 a cup to replace the missing liquid from the AC vinegar. I do this because I do not like the acidic taste. However what you can do instead is make the recipe exactly as it’s written, and then taste it. If it is too acidic add 1/8th to 1/4th teaspoon baking soda to neutralize the acid without changing taste. It’s basic science and will save your meal if you’re sensitive to acidic taste :)
Ama-zing! I'm not even a big pork person, but this was awesome. I threw in some spicy thai chili sauce (because it was on hand) and served it as pulled pork over ramen noodles rather than buns, but I will try it as a sandwich too. SO GOOD! Seriously; mouth is watering just thinking of it.
Made this according to directions and everyone loved it! Didn't have chili powder but I think it would have this dish even better. Definitely a keeper!
It was so nice to spend 10 minutes prepping in the morning and hardly any prep in the evening. My family all loved it and asked if I could make it more often!
This was fabulous. My petite 11 year old daughter had 3 sandwiches. I will be using the left overs in a torta tonight. Thanks for the recipe
did not enjoy at all!!
ohm numnum!! Delicious and easy
Good recipe, there was plenty of liquid to provide flavor. Served it on homemade hamburger buns.
This recipe was fantastic. My boyfriend and I don't usually eat pork, but this recipe was recommended to me by a friend I really trust. So, I made it and we devoured it. Its great because I put it on before I left for work and he was able to have dinner when he got home. I followed the recipe exactly, that's why I gave it 5 stars. I usually won't rate 5 if I change the recipe.
This really is the BEST slow cooker pulled pork recipe EVER! I used Sweet Baby Ray's BBQ sauce & Gouldens mustard in place of the yellow mustard. I left out the thyme because my husband despises thyme. I used a bone-in pork shoulder. The meat was so tender & tasty. Thanks for this great recipe!
I have been very loyal to another pulled pork recipe on this site until I came across this one and decided to give it a whirl. So glad I tried it, it's delicious! I added 2 tbsp of liquid smoke to the sauce mixture and it was perfect! Definitely reduce the sauce before using it on your sandwiches if you like a thicker sauce.
yummy flavor, moist meat = perfect pulled pork sandwiches
This made for an excellent dinner and lots of yummy leftovers. I prefered mine without extra bbq sauce on it as the meat was flavorful and tender on its own. Would make this again!
I made this for supper last night.Have never had pulled pork of any kind before. It was AWESOME!! flavour flavour!! Our picky 16 year old requested that I make it "lots more". The only changes I made was a used a couple of spoons of brown sugar & I'm not a big fan of thyme so I just sprinkled in a wee bit. I used bullseye hickory smoke flavoured bbq sauce and fresh homemade buns (toasted as suggested) FINALLY--a way I can eat roast pork without feeling nauseous & tasting it for two days!! Thank you for sharing this recipe :)
THIS ONE'S A KEEPER!!!! I omitted the oil and just sprayed the crockpot with cooking spray. I also used Kraft honey BBQ sauce. Followed directions to the t, but scaled to the 3lb roast I had on hand. DELICIUOS!!! My husband and beagle were salivating before it was through cooking!!
Excellent recipe! It was very easy to follow and required pretty common ingredients that I already had or bought and will use again for something else. It was better the next day, I think! Even a very picky eater who "doesn't like" onions and mustard ate this. I only told him after he ate several helpings that the recipe contained both ingredients!!
Fantastic. Don't change a thing!
Great! I cut the recpe in half since my roast was on the small side - turned out awesome!!! The only changes I made aside frm cutting the sauce in half was to strain the onions out of the sauce before shredding the meat and adding it back to the sauce, also I used white wine nvinegar as I didn't have apple cidar and it turned out great. I used Diana's Sauce Western Smokehouse flavoured bbq sauce and it tasted amazing!!!
I doubled this for a large gathering and just about everyone there was pleased with it. I cooked it in the slow cooker overnight on low for about 12 hours, then put it in the refrigerator the next morning. After it was cooled, we pulled the meat, put it in an oven-safe dish and drizzled it with honey BBQ sauce. Closer to dinnertime, I popped it in a 350 degree oven for about 30 minutes and it was perfect.
I just made this, and it was phenomenal. Now, this is my first time even USING a slow cooker, but the results were fantastic. ANYBODY can make this. I left out the thyme, and used white wine vinegar instead, since I had no apple cider vinegar. The meat was fell apart beautifully after 6 hours! Also, I have posted a picture of my meal!
The texture of the pork was very nice, but the sauce was lacking. It needed much more flavor so I added more garlic and chili powder. Finished it off with some balsamic vinegar. Added an excellent note. Also used my spice rub it kick it up a notch. Did not use chicken broth
Very good. I made it just as the recipe says. When I make it again I think I might add a little more spice to it and maybe try to thickin the sauce But it was good as is. This was deliciouse, we had it on wheat buns and had macaroni salad as a side dish.
This was definitely easy overall but I wish I would've eliminated the fat on the roast before cooking because it was hard to get it after it was cooked and everything was so tender. I used a 4 lb bone-in roast and cooked it on low for 7 hours then high for 2 hours. The meat had a nice sweet flavor to it but required additional bbq sauce on the bun. I think next time I'll sear the roast before cooking as it seems to keep meat more moist.
Fantastic! Superb flavor, extremely easy to make and ecellent served with fries.
Delicious!!! I made this for my family and my husband had three sandwiches himself. I will make it again and again. Didn't change a thing.