227 Reviews of Pulled Pork (Crock Pot)

From: PSUgirl91

On Oct 17, 2007

I've made other pulled pork recipes before but this one is the best by far!! My DH just loved it and said it was better than he's had in any restaurant. I served it on buns with coleslaw and everyone loved it! I adjusted the cooking time to coincide with our dinner time and activities. Cooked from 7 am to 5 pm on low and then after shredding meat, cooked another hour and a half! Definitely will make this one again and again!

From: lbandbuggy

On Jul 3, 2006

This is the best thing I've ever made! I doubled the recipe, and used a combination of tenderloin and shoulder/butt cut. The shoulder portion was a little greasy, but combined with the tenderloin was just right. If it was all shoulder, it would've been too greasy for us, but with the combination, it was great! The Sweet Baby Ray sauce is the one to use, it's not my normal brand of BBQ, but it is perfect for this recipe. Don't need to change a thing!

From: twixxy

On Mar 27, 2006

Can't beat the ease of this one...and the taste! I used a 3.75 bone-in pork shoulder roast. I followed the directions exactly...and did NOT peek! After the first 10 hours, the meat FELL off the bone...perfect in my opinion. I then added the bbq sauce and although I didn't want to let it go another 6 hours, I did. I think thats why it turned out a bit dry for my tastes. Not sure if that happened to anyone else, but I still give it a 5 star rating because I will definitely make it again...and maybe only let it go an additional hour or so to blend that BBQ sauce in. Easy on the cook and a crowd pleaser indeed!

From: AmyMCGS

On Jan 15, 2006

Yum! Thanks to this recipe, I had an easy main dish to feed 25 people who came to my house for a Christmas party. I had three roasts and two crockpots going. I cooked this overnight, shredded it in the morning, added the BBQ sauce, and simmered on low until supper time. I found that my more expensive roast just fell apart, while the cheaper cuts needed a little more "shredding". All were tasty, though, and I'll definitely be using this recipe again-- thanks!

From: Ravedeb

On Oct 26, 2006

This came out fantastic! I had Jamaican Ginger Beer on hand and used it instead of ginger ale. I don't know if it made a difference but the pork was juicy and tender. I also only cooked it on low for about an hour after shredding it, mostly to get the bbq sauce flavor infused into the pork. I had made it once before and cooked it for the whole six hours the second time and it came out dry and stringy. One hour is perfect.

From: *MessyPessy*

On May 2, 2006

Super easy and very tasty. I did not cook the meat for the additional 6 hours because I got a late start. I did shred the meat, add the sauce and let it cook for another 1 hour and 1/2. I served it on rolls, and had garlic mashed potaotes and strings beans as sides. Thanks for posting this, we really enjoyed it!

From: Gallant

On Dec 10, 2005

This is a can't miss winner! Pulled Pork is one of those dishes that almost everyone loves, but isn't thought of enough. This super easy recipe will put an end to that! My family couldn't get enough! I used Stubb's original BBQ sauce which I had on hand, and just threw it on some Martin's Potato Rolls, and the 4 lb. shoulder roast just vanished! Thanks Duonyte for this delicious recipe!

From: JackieMarie

On Jan 7, 2008

I've never made pulled pork before and this is excellent! I realized this morning I forgot to take out the pork loin from the freezer last night, so I hurried and threw (4.5 lb loin) it in the crockpot around 9:30 a.m. on high and by 3:30 it was perfect! I then shredded it, added the BBQ and I'm sitting here right now enjoying it. Thanks! P.S. I didn't have ginger ale so I threw in a can of beer with it and it was fine.

From: Pi-E

On Dec 20, 2006

So easy to make--a joy to eat! I love pulled pork. However, eating it out was always a hit or miss kind of thing. Well, when I spotted this recipe and read all the great reviews I had to try it! I bought a Pork Sirloin Roast (3.75lbs) because the shoulder/butt had too much fat for our taste. I added more onions (3 large) and instead of a cup, I used the whole bottle of (12oz) Reed's Jamaican-style Ginger Ale. Stubbs-spicy (but it really wasn't that spicy) was the brand I used because it had less salt and sugar than the other brands. I added about 1/4 cup water to the BBQ sauce, actually I added it to the empty bottle, shaken not stir, to get the last drop. After shredding, I cooked it for only 1 1/2 hours, great advice. The meat was very tasty and tender, however, you can kick-it-up by adding raw onions, jalapenos and/or additional spicy BBQ sauce to your sandwich. I made Boleo/Bolillos (Authentic Mexican French Bread) recipe# 17183; perfect combo

From: Margaritalady

On Aug 31, 2006

Great recipe! I made it exactly as written, except reduced the second cooking time to 2 hrs. Great tailgate food!