Bio not provided
@JenOrtiz ..One more thing. I saw that a few ppl had reviewed that the meat on the top was tough. Idk if you guys are trimming the fat before you put it in the crockpot, but don't do it!! Whether smoking meat or cooking in a crockpot, if you put the meat fat side up, when it cooks, all that juicy flavor goes down into the meat! It NEEDS the fat! You can remove the fat once it has finished cooking. Hope this helps!
1 year, 10 months ago on Crock Pot BBQ Pulled Pork Recipe for Under $15 – Easy and Frugal
Hi! I posted a review a couple of years ago, but because I have made it many times since then, I wanted to submit an updated review. I still make this recipe exactly as listed, and I still love it. I have a large family, and I love to have people over to feed them! This is my "go-to recipe" for a crowd! It IS better when you let it cook on low for over 8 hrs. So be prepared, and plan accordingly. I would never recommend to anyone to use any recipe for the first time on a dinner party where you are trying to make an impression. I mean, wouldn't you want to know how your dish tastes before serving it to guests? Wouldn't you want to make something you've made before, so you know what to expect during the cooking process? I mean, just because you know how to drive and how to get where you're going, doesn't mean you know what the traffic will be like, right? Just saying.. Anyway.. Back to this lovely recipe. The last time I made it, the grocery store where I used to get my shoulder cut from, had closed. :o( So Regrettably, I went to Wal-Mart and got one. The outer skin was still intact, and it was hell trying to remove that without butchering the meat. It did not turn out well AT ALL. It was for a luncheon at work, too. So I was disappointed. But because I've made this recipe many times with QUALITY meat, and I KNEW it was a great recipe, I can pretty much isolate the meat as being the reason for the less-than mediocre turn out. I know now that even if it means driving 45 min to a place I've bought some quality meat from, that is what I will do. I mean, this recipe.. Is definitely worth it! So for EXCELLENT results I recommend that you: buy a good quality shoulder (I like to get mine at Meijers), Rub with a good rub & let it sit for 24hrs if you can, cook low & slow, at LEAST 8 hours..this is not something you can rush, people! Also, reserve a little bit of the stock when you remove the meat. I've found that the meat really sucks up the BBQ sauce. So after shredding the meat & before adding the BBQ, I do add a little bit (no more than 1/2 cup for a 6lb roast) of the stock. Do this and you will have the best pulled pork to come out of a crockpot! Thanks again, Jeremy for this awesome recipe, and my family & friends thank you, too!