Comments on: Crock Pot BBQ Pulled Pork Recipe for Under $15 – Easy and Frugal

By: Ashley0829

Ashley0829 — Sun, 05 Feb 2012 14:28:34 +0000

This is the 4th time I used this recipe and it’s perfect every time! I am making one right now for Super Bowl. I have a question though… I might have bought a slightly bigger pork shoulder than usual., the water and beer isn’t covering the meat, so will the top become a little dry? If so, what can I do so this doesn’t happen?
I love this recipe! If it doesn’t turn out delicious in the posted time* then maybe it’s time to step out of the kitchen and order BBQ

By: Ashley0829

Ashley0829 — Sun, 05 Feb 2012 14:23:29 +0000

Lov

By: chefmwm

chefmwm — Sun, 05 Feb 2012 06:44:56 +0000

Great recipe. Cooked the pork for 7.5 hours with excellent results. This recipe is just a base for me to start with. I plan on adding different ingredients make it even better. I will share in future posts. Thanks again.

By: chefmwm

chefmwm — Sun, 05 Feb 2012 06:37:25 +0000

@Avalonfaith

You must be a pretty bad cook if you could not get this recipe to work for you. A crock pot is for cooking meat and other items low and slow. Maybe if you were to plan ahead next time, it would not ruin your dinner plans. Next time you should try to start cooking at 9:00am so the pork would have plenty of time to cook. Also try reading the instruction manual for your crock pot first.

As for my dinner, it was excellent, simple and cooked for 7.5 hours with tender results. Thanks for a great recipe.

By: BrittanyAugustine

BrittanyAugustine — Sun, 05 Feb 2012 03:11:24 +0000

omg tasted wonderful! i put some other random stuff like honey ect and i did marinate overnight but sooo good! ALSO USED SWEET baby rays vidalia onion bbq sauce

By: PeteyD

PeteyD — Sun, 05 Feb 2012 01:22:17 +0000

I just took the pork out of the crock pot with mixed results. The bottom is very tender but the top, which was not covered with water, is actually dry and tough. This is after cooking it on low for 10 hours! Maybe I should have turned it over half way through. I’m also not too crazy about the Stubb’s rub. I’ve shredded and mixed the tender part with sweet ray’s sauce it’s heating up. I gave the tough part to the dog.

By: betsybull

betsybull — Sat, 04 Feb 2012 16:21:53 +0000

Here I am again this year, making dinner for a Super Bowl crowd. It was a smashing success last year and everyone wanted “my” recipe. I gave them the website, and everyone was happy with their success. People should be aware of how much time the “pulling” of the pork takes. Like Avalonfaith, I also tried to do the 4 hour cooking one time and I was using the oven and panicking a bit before my guests arrive. I would suggest the longer slow cook method and allow plenty of time for fixing the final product. It is a great recipe….and oh, so economical.

By: Stantheman

Stantheman — Wed, 01 Feb 2012 00:03:26 +0000

Defensive? Not at all. I have absolutely no personal interest with this recipe, web site or the person who runs it. It just irks me to see comments like “What a joke” and posts using lots of CAPITAL LETTERS when your comments are outnumbered overwhelmingly by replies to the contrary. I can understand that your original post may have been emotionally fueled by your failed dinner party, but your reply to me is what seems to be “a tad bit defensive”.

F.Y.I. my friend, I cooked an 8.3 lb pork roast In my crockpot on Sunday. Had it “cranked” on high and it was fully cooked in 3 hours, 40 minutes. Everyone loved it! Happy Cooking!

By: Avalonfaith

Avalonfaith — Sat, 28 Jan 2012 22:08:12 +0000

@Stantheman

Really? What is this, some adolescent chat site? I know how to read the directions that were given, I know how to read the weight on a piece of meat, and I know how to turn my crockpot on high. The directions in this article read, “If you crank it out on high you can finish it in about 3-4 hours.” Perhaps it’s the word “crank” that I misinterpreted. Any insights? How do you know others haven’t had problems with this recipe? Maybe I’m the only one who took the time to post. There is no error on my part. I merely shared with readers that a 5-7 pound pork shoulder will NOT be finished in 3-4 hours. Not even close. I wanted others to be aware of this so they could plan accordingly. Sounds like you’re just a tad bit defensive there my friend.

By: Stantheman

Stantheman — Sat, 28 Jan 2012 21:09:53 +0000

@Avalonfaith It seems that you’re the only one who’s posted a negative comment out of the 75 or so that I’ve read. I’ve made pulled pork dozens of times using either this recipe or one similar to it and have always received rave reviews. Since you seem to be the only one with a problem on this site, did you ever stop to think that (God forbid) you might have made a mistake? Or is it just easier to blame someone else when your dinner doesn’t work out as planned.