6 Reviews of Barbecued Pulled Pork

From: Pam-I-Am

On Feb 12, 2009

There are a lot of pulled pork recipes on Zaar and I'm so glad I chose yours! It turned out perfect! I made it for Superbowl Sunday to feed the crowd. I doubled it so I used my large crockpot. I did leave out the brown sugar as I chose to use a sweeter barbecue sauce (KC Masterpiece Hickory Brown Sugar flavor). I used hogie rolls and these smaller whole wheat buns to serve them on. Everyone had 2nds...some just took more meat on their second time around. Thanks for posting - it's a keeper.

From: Sydney Mike

On Sep 16, 2008

Used your own Best Barbecue Sauce #132602 for this recipe & now only was the sauce wonderful, but THIS PULLED PORK IS GREAT! I froze half of it for another day (sometime after PAC!) & am very happy to have a great, keeper of a recipe! Thanks for sharing it! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]

From: MaryMeow

On Feb 14, 2009

This was really, really good! I followed the recipe, and put it in my slow cooker for 11 hours. I did not add green pepper, as we do not like them. When I attempted to shred the pork, it was falling off of the bone. I served this on soft white hamburger buns, and it was delicious. Hubby LOVED it. I plan to make this again really soon. Thank you for posting, Gail!

From: Lori Ann D

On May 13, 2009

I've been making this recipe for several years from my "Slow Cooker Magic in Minutes" cookbook and came to Zaar to post it today, but see it's already here (I love it when that happens!). It is WONDERFUL! I always freeze the leftovers in several small containers for quick & easy weeknight meals. Like previous posters, I leave out the green pepper and skip the brown sugar. I usually use Bullseye Original BBQ Sauce but today am trying KC Masterpiece Original. I know it will be fabulous! Thanks for posting.

From: Chef LeSieur

On Oct 18, 2009

Thanks for posting this recipe! This was my first try at cooking a pulled pork roast and I found your recipe to be easy to follow. I didn't use the bell pepper or the onion because they weren't handy. My pork roast was around 5.5 lbs & cooked on high for the first couple of hours then low for another 6 hours and it came out perfect and tasty.

From: Mimi Blum

On Jul 5, 2009

I did this for a 4th Of July party and it was wonderful, truly a crowd pleaser. I used store bought Smoked BBQ sauce with Brown Sugar; also I used Tenderloins of Pork and doubled this recipe. Just great but most of all, e a z y! Mimibarb