Crock Pot Pulled Pork

I followed the directions on the recipe pretty much exactly as written. The only change I did was substituted liquid smoke for mesquite powder and my crockpot doesn't have a med setting so I cooked it on high for just under 10 hours. My first problem with the recipe is it made my house smell like vinegar for the first 2 hours although after that is smelled pretty good. My main problem with the recipe was that the liquid boilled out of the crockpot and the roast burnt. I didn't even know this was possible in a crock pot. I was able to salvage enough of the meat for dinner for my hubby and I but no leftovers. It tasted pretty good, although a bit salty (like 3.5 to 4 stars good). However, it took me 2 days to chip the charred mess out of my crock pot, not to mention the waste of food. As I said, my crock pot doesn't have a med. setting so I did have to leave it on high for about 10 hours. I am guessing it was some limitation of my cheap crock pot, but unless yours has a med. setting, I wouldn't recommend it.

This recipe was fantastic! My boyfriend and I enjoyed this pulled pork in sandwiches along with a spicy chipotle slaw (recipe #232299). The combination of flavors was spectacular. I took the advice of T. Woolfe and substituted liquid smoke for the mesquite powder. I just brushed the liquid smoke over the meat before patting the meat with the dry rub. I've cooked pork in the crock pot several times before, but never has the meat been so full of rich flavors. So easy and so delicious.

This pulled pork was amazing! I followed the recipe for the rub, except I did not have chipotle or mesquite powder, so I used 1 tbsp of cayenne pepper and it turned out fantastic. I used apple juice instead of the concentrate. I cooked my 5 lb pork shoulder overnight, and in the morning my house smelled incredible, and the meat was falling of the bone. I shredded the meat with two forks, removed the fat, and reserved a bit of the cooking liquid. Added meat back in, and kept it on warm. Served on rolls with Sweet & Spicy BBQ sauce on the side. EVERYONE loved this! There were 6 of us, and everyone had at least 2 sandwhiches each. I prepared more rub ,and I just put another roast in the 'gridge

WOW...We all loved this one. All I had in my freezer was apple/rasberry juice, so I was worried, but it came out great. I also used liquid smoke instead of the mesquite powder. I jut drizzled some on each side before rubbing on the spices. We did not use any additional flavoring such as BBQ sauce - it just was not needed. We cooked just under 3 lbs it on high for about 2.5 hours, then on low for 6 hours, not as long as the recipe called for, so the meat did stay on the greasy side. The meat just fell apart on the fork and disolved in the mouth! We just ate it on whole wheat hamburger buns with choice of cheese. My only complaint was that I didn't use a larger roast. Thanks for posting this recipe. It has earned a permanent spot in our rotation!

I was craving a pulled pork sandwich. This is my favorite recipe of all time!! The long preparation is well worth the wait. I made this with Tenderloin instead of Shoulder, for a healthier sandwich. I also subbed canned chipotles in adobo as someone suggested. I just threw them (and some of the sauce from the can) into the crock pot with the vinegar. I also used 1/2 c. apple cider instead of juice concentrate. A bit less apple flavor my way perhaps, but I had cider on hand. The recipe leaves a warm spicy feel long after the meal, but isn't spicy enough to turn away the masses. Dropped 3 oz onto a whole wheat soft bulkie with Jack Daniels Hickory BBQ Sauce. The pulled pork works great dampened then reheated in the microwave for 30s.