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

By: sillygrandma6

sillygrandma6 — Fri, 25 May 2012 01:07:10 +0000

Wanted to thank you for this wonderful recipe!! Had an 8# pork roast in the freezer and after finding this recipe…just had to try it! Followed your directions exactly (well, have to admit that I couldn’t find Stubbs BBQ rub, so had to use another brand), started the crockpot at 7 this morning and by 5pm it was ready to shred..the 8#’s filled a 9×12 baking dish. I did drizzle some of the ‘juice’ over the shredded pork. Will use this for sandwiches for this Holiday weekend. Plan to serve it with BBQ sauce on the side for those who want!! Even without the BBQ sauce, it is delicious!! I definitely will be using this recipe in the future!

By: sillygrandma6

sillygrandma6 — Fri, 25 May 2012 01:02:24 +0000

Sillygrandma8

By: angelrain314

angelrain314 — Thu, 10 May 2012 13:02:07 +0000

Im having a party with about 20 people, will this be enough to feed that many people? Im having other foods, so im not planning on this being the main meal, but i want to make sure there is enough for everyone to have at least one serving of it.

By: NikiSaFireRancitelli

NikiSaFireRancitelli — Sun, 22 Apr 2012 05:35:28 +0000

I have used this recipe a dozen times by now (sometimes I cook in beer instead of water) and it’s a HUGE hit every time, Last time I made it I visited the site to refresh my memory on the instructions and noticed the ONE comment that was a complaint. After reading that this was the first time I had trouble. I followed the directions exactly as always but this time the pork just wasn’t tender enough to pull. What could have caused the meat to be so tough? The only thing I could think of is that maybe I just got a bad cut of meat? I have never had an issue. All was not lost though, we cut the pork the best we could and threw it in our magic bullet. It was still edible and delicious. I just wanted to share the idea that maybe the one person who had an issue may have just had a not so great cut of meat. I am sure it happens. Still my favorite party dish!

By: matertenebrarum

matertenebrarum — Sat, 07 Apr 2012 03:57:01 +0000

@Jeremy Vohwinkle Thanks Jeremy! We are so psyched!

By: Jeremy Vohwinkle

Jeremy Vohwinkle — Sat, 07 Apr 2012 02:15:32 +0000

@matertenebrarum Being it’s smaller, it certainly won’t take as long. You can probably easily shave a few hours off the time and be fine. I’d probably start with 4 hours and then begin checking the meat to see how tender it is after that. If it has a bone in it, a sure test is to try to pull the bone out. If it slides right out of the beat, it’s done. If it doesn’t, you can rely on pulling it apart with a fork and sampling to see how tender it is.

By: matertenebrarum

matertenebrarum — Fri, 06 Apr 2012 12:57:32 +0000

If we are cooking a 3 lb pork butt in a 3 qt slow cooker how would we adjust the cooking times? First time pulled pork maker here

By: diana90630

diana90630 — Sun, 26 Feb 2012 16:36:05 +0000

I searched and searched for a recipe that sounded good. I found this one and decided to give it a try. I made it exactly as written. I have to say…it is amazing! I wouldn’t change a thing! Thank you for posting this! (Can’t wait to take it to the church potluck today)

By: Ravenvixen75

Ravenvixen75 — Fri, 17 Feb 2012 14:47:48 +0000

I am trying this recipe for the first time as I type. I made some minor changes though. Instead of a rub, I used “Stubb’s Pork Marinade.” I marinaded the pork roast all day & half the night. I started the cooking of the pork roast at 3 am, basting it once with the marinade at the beginning and just now just before 5 hours of cooking on high. I plan to let it cook another hour on high before preparing to pull & shred. I did not intentionally mean to cook my roast on the high setting, but at three in the morning all words look the same, lol! The house is smelling good & I am eagerly awaiting to see how my version of this recipe is going to turn out. I really hope that cooking it on high for 6 hours is going to make the meat more tender & juicier with the marinade. Once it is ready and I have shredded the pork; I plan to use “Stubb’s Original Bar-B-Cue Sauce,” for the final preparation of this recipe.

By: Ashley0829

Ashley0829 — Sun, 05 Feb 2012 15:28:34 +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