Barbecue Pork on Buns

From: Nikkibug28

On Jan 3, 2008

It was yummy and easy. Next time I will make sure I have more barbecue sauce in the house. it could use a bit more.

From: jswinks

On Jun 25, 2007

The pork loin didn't shred at all, but we were able to slice it and it was good like that. I think we'd use a pork roast if we need it to shred. After draining the meat, it seemed a little dry, was good with add'l BBQ on it though. The flavor of the meat was mild, but still barbequey. The onions are good too. For freezing, we kept some of the juice in for re-heating which worked well. We liked that it wasn't all soupy like some other recipes. Overall, a keeper!

From: Pippy

On Jun 17, 2002

I am new to the slow-cooker world, and I loved this recipe. It all fell apart when I took it out (can't complain about that!). I meant to make sandwiches, but ended up using some sliced as a dinner roast with mashed potatoes and corn on the cob, and some on pita pizzas with cheddar and green onions. I reduced the sauce (a coca-cola/barbeque sauce reduction, how gourmet is that, lol) to about half, serving a little on the roast, and put a little on the pizzas with some regular pizza sauce. It seemed a bit sweet to use alone.

From: cookie j

On Aug 7, 2002

We loved it! The pork was very tender. I added a salad for an easy and filling meal. Perfect for leftovers. Hot or cold, this makes a great sandwich.