Southern Yank Pulled Pork BBQ Recipe

USE ROOTBEER!!I made this the other day. It was actually my second time. This time I substituted some of the water with a good rootbeer used a little honey bourbon(don't worry, the alcohol cooks out) and some honey, cut back on the sugar a little bit and balanced out the sweetness with some hot sauce and red pepper flakes. It was much much better the second time around. Hope someone trys my version and I hope you like it!!

Left out the water, used 5 garlic cloves, used Weber barbeque sauce to eliminate the corn syrup, cooked in a Le Creuset covered pot in the oven for 2 hrs at 300, 4-5 hrs at 230 (lost track of the time). I like cooking above 212. Excellent recipe.

This was delicious! I omited the celery, ketchup, hot sauce, and bottled bbq sauce (I let people add the bbq sauce to their sandwich if they wanted), and cooked it in my instapot for 45 minutes. It was soooo good! I think it would be even better topped with coleslaw. I will definitely make it again -- especially since it was such a big hit with my guests!

This is absolutely wonderful. I used only 1 teaspoon of chili powder and omitted the hot sauce. I did find the sauce to be watery but after the pork was finished cooking I simply transferred the sauce to a saucepan and let it "cook down" on low heat and it thickened naturally and I was left with a wonderful sauce that was just perfect. The pork was so tender and flavorful.

I cut down the honey and sugar to roughly 3 Tbsp each and used 1/2tsp Thai Sriracha pepper sauce instead of Tabasco. I also cooked it in a dutch oven at 300 for about 4 hours instead of a slow cooker. Came out amazing, tender, moist and flavorful.

Made this a few times now, it's my go-to recipe when I want really saucy pulled pork to serve over mashed potato, rather than on buns. I use cola (or root beer) instead of water, less sugar and a good BBQ sauce instead of ketchup. Then you can simply toss the pulled pork back into its sauce and ladle all the goodness over whatever tickles your fancy. When I have the inclination, I cook it for 18 (!) hours on low.

Hi all, I'm the guy who contributed this recipe but no longer have the ability to access the account due to a hacker lol. Anyway, I wanted to address the consistency of the sauce. Yes, it's a bit watery, but I have a great fix. After removing the pork shoulder from the crock to shred it, use an immersion blender on the sauce remaining in the pot. Just whizz it all up. This will not only thicken the sauce but also more evenly distribute the flavors. Once done, add the shredded pork back to the pot. If you don't have an immersion blender, get one lol. Kidding. A regular blender would work too. Hope this helps!

This cut of pork is extremely fatty, so I took the meat out of the liquid ran the liquid through a gravy separator. I also removed as much solid fat from the meat that I could while shredding it. I left out the sugar because the barbecue sauce I used was pretty sweet. It was delicious, but next time, I'll try a pork tenderloin to cut down on the fat.

We loved it! However, we're only rating 4/5 stars simply b/c we wished it were saucier. After cooking, I pulled the pork out of the liquid, shredded it, then spooned a little of the liquid back over it. Then I poured a little extra BBQ sauce over the top (we use Frank's BBQ wing sauce), then mixed together. We served it on grilled garlic rolls with ranch slaw. Definitely the best recipe we've ever used and it's going in the keep pile. My 6-year-old son said he gave it 10 stars and ate two sandwiches. Thank you so much for sharing this!!!

Awesome. I used beef broth instead of water. I also removed the fat and cut roast into chunks before putting in cooker. Can cook for 4 - 6 hours on high if cut in chunks.

This was just ok for me, however my daughter really liked it. Hearing all the comments about the thickness of the sauce(or lack of), I only put in 1/2 cup of water instead of a cup. It still had too much liquid, I even used the immersion blender after taking out the meat(as BarleyJack,the chef of this recipe)suggested in a comment. I also strained out the oil on top. Too much work for something that is just alright and not amazing for me. I'll be looking for another one.

Bro, this is comfort food done right.

Quick prep, big payoff.

This recipe is fantastic! Followed recipe to a tea except I left the celery out, I don’t care for cooked celery. House smelled wonderful while cooking. Flavor is robust. Whole family enjoyed!

I wish the sauce had been thicker. I reduced it a bit, shredded the pork and added it back. The flavors were delicious.

I used an enormous (9 pound) bone-in pork shoulder that I had. I kept all other ingredient measurements the same. I used sugar free BBQ and ketchup (because we have to not because we want to). I only added 1/2 C water because others had said 1 C was too much. Despite all that, I did have a ton of liquid in my slow cooker. I had the meat on low for 8 hours. The meat should reach an internal temp of 190. The meat pulled apart easily, separated meat from bone and fat. Flavor was really good. Recommend.

I love this recipe! I have tried about three other recipes from this site and go back to this one, even though there are many more ingredients, making it a bit more time consuming than the root beer recipe. The extra time is so worth the delicious results!

Was a big hit at dinner. Served to guests as well as the family. Good flavoring, easy to put together and everyone commented how good it was.

I'm a Yank, and love Southern food, so this was right up my alley. It was very tasty and tender, but next time I'd leave out the celery. I love the spices and the sauce it created. Yes, maybe a little thin, but I didn't quite have a big enough piece of pork anyway. Very good recipe, easy, and I'll make again.

Turned out great!