Comments on: Perfect Pulled Pork – Slow Roasted, Seasoned & Sa-vor-y!!!

By: Christina Williams @ The Blog Entourage

Christina Williams @ The Blog Entourage — Fri, 10 Feb 2012 22:40:12 +0000

What a great post!!! I love to cook, but I have yet to tackle pulled pork. My grocery store had a sale so I bought a HUGE pork roast and had no idea what the heck to do with it! This recipe is so thorough and helpful. Thanks!!

By: Leslie

Leslie — Fri, 10 Feb 2012 15:36:37 +0000

Made two of these for a church dinner last night. Served with sauce “imported” from Alabama. Big Hit!

By: Eryn

Eryn — Wed, 08 Feb 2012 03:06:16 +0000

no rinsing needed

By: Eryn

Eryn — Wed, 08 Feb 2012 03:05:02 +0000

I made this tonight and it was divine. I brined it from 5pm-830am the next day. Instead of regular paprika in the rub, I used smoked paprika. Didn’t have garlic or onion powder, so I omitted the salt in the rub and used garlic salt. Threw in a tablespoon of garam masala and a tsp of 5 spice powder too.

It was a 5 lb roast, and I cooked it from 830am-4pm, and let it sit in the oven for another 2 hours after turning it off at 4pm. I cooked it at 250 degrees since I heard from comments it look upwards of 13 hours at 225. It was ready to eat at 6pm.

I made a bbq sauce from here:

http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm

and made some changes too.

Ingredients:

2 cups ketchup
1/2 cup water + 2 tbsp
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder (used a tbsp of the dry rub mix instead)
1 tablespoon garlic powder (ditto)
1/2 teaspoon cayenne (ditto)
1 tbsp of lemon juice
1 pureed onion
4 pureed garlic cloves
1 tsp garlic salt

Thew all ingredients in the pot and cooked as per the recipe above (extra water was to allow longer cooking of the raw onions/garlic). Add 5 mins of cooking.

then put sauce through a sieve.

Seriously the best bbq sauce I’ve ever had.

By: Elise

Elise — Tue, 07 Feb 2012 04:49:29 +0000

Love your dry rub recipe! I cook a smaller 5 pound pork butt in my crock pot for 8-10 hours. I throw some onions and garlic underneath and put a few tablespoons of our favorite local BBQ sauce. That is really all you need in the crock pot… by the end of the day there are juices half way up the sides! I made this for my in-laws a few weeks ago… they kept raving about how much better mine was than the one they always make :)

By: Todd

Todd — Mon, 06 Feb 2012 14:28:47 +0000

Just made this for the Super Bowl and was a little disappointed, though I’m sure it is due to something I did wrong rather than the recipe. I used a Boston Butt just under 4lbs. Brined it overnight for 10 hrs. and then cooked it in the oven at 225 for 8 hrs. The internal temp. reached 180 degrees and I pulled it out at that point to let it rest so we could eat at halftime. The flavor was great, however the meat did not pull apart at all. I had to saw it into chunks with a chef’s knife. Even so, it was tender and enjoyable, if a bit rubbery. I will definitely try this again.

By: janice belcher

janice belcher — Sun, 05 Feb 2012 21:05:30 +0000

I tried it in the crockpot and it is fantastic. Only thing, you don’t get the crust, because all the fat melts, but still really delish. I put it on high for 7 hours, put a layer of onions cut in half on the bottom first, then the rubbed shoulder. No additional liquid required. Mine was about 4.5 pounds of meat. I wish I could have fit a bigger piece. This will be gone in no time. I think for a larger group of people you would want to get a gynormous hunk of meat and do it in the oven:)

Thank you Amanda for a great site!!!

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By: Ralph

Ralph — Sat, 04 Feb 2012 01:34:41 +0000

this will be my second time using your recipe, the first time was with my neighbors, they went crazy for it. I will use your recipe for the second time this weekend SUPER BOWL Sunday, I will have the same people over and there asking me to cook the pulled pork, of course I told them it was my recipe, LoL THANKS for posting this recipe and sharing it.

By: Susan H

Susan H — Fri, 03 Feb 2012 14:07:29 +0000

Hi! I know I am super late to this party, but I was thinking about making this and wondering how spicy it is. My family is spicy-adverse but I think it looks soooo good. Any thoughts? I saw one person left out the cayenne pepper?

Thanks!