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Pulled Pork
Source: © EatingWell Magazine
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 Reviews:  12   Viewing: 1 - 10   Page 1 2 < Back | Next > 
Rating: 1
by: RALPH Reviewed: 02/22/2012
What a mistake on so many levels
Where do I start? Trim all the fat off? Olive oil on Pulled pork? No dry rub? Cook it in all that mess not allowing the flavor of the meat to shine through? You do not cook pork in a hurry if you want it tender and it will not be tender in a matter of hours. This is wrong on so many different levels and you should just have a salad, save the time and not waist the money on this mess. All sauce, used on meat, should complement the flavor of the meat and should be OPTIONAL!
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Micki, FL Reviewed: 02/22/2012
YOU'VE GOT TO BE KIDDING!
Obviously, whomever devised this recipe, never cooked or ate it. The ingredients are terrible and the method just as bad. Why would anyone make this recipe available to viewers? Doesn't Cooking.com review their reader reviews or try their concoctions? This recipe needs the trash can. I make slow cooked pulled pork with slow roasting after soaking in a brine and then being rubbed down with a dry rub mixture of spices. Fall apart & delicious. Don't waste your time and money on this recipe!
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Marian Reviewed: 09/26/2011
size of roast caution
First off I did not make this recipe but I can see the problem. At first glance it would appear the recipe called for a 15 lb roast but in fact it's supposed to read ONE Five lb boston butt. Could someone please edit this recipe so it won't be confusing? The other ingredients seem to be pretty standard for a pulled pork recipe.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Jaynie Reviewed: 09/25/2011
Too many ingredients
I put mine in the fridge for at least 12 hours totally immersed in a brine of Kosher salt, molasses and liquid smoke. After draining, I put a dry rub on it, letting it sit out for a few hours in an open pan. Put it the oven at 225-250 degrees for about 8+ hours (depending on the weight of the shoulder) and it is wonderful. Time consuming - yes, but the closest I can get to the smoked BBQ version.
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Wesley Reviewed: 09/24/2011
Misses the mark
I may be fairly new to the south, but this is just wrong. I put a 10lb bone in shoulder in a low to no salt rub for at least 8 hours, then cook it low and slow, a.k.a. BBQ. The pork should not be rushed. Cooking in an oven with never touching a smoker or grill is just plain wrong. It takes upwards of 15 hours to reach temperature if you do it right, and the rewards are happy friends/family. Get the Weber Grilling cookbook if you want to learn. Great guidelines from those doing it right.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Eliot Reviewed: 09/24/2011
Please Don't Make This...
I am just reviewing this for the sake of the people since tbh I have not made this recipe. I will say from someone whose pulled pork my Southern friends is the best they've ever had, that this recipe has a lot of fundamental flaws. First, you do NOT use olive oil (or any additional oil, but definitely NOT OLIVE) in pulled pork. Second, you don't use ketchup in pulled pork (you add bbq sauce (which can have ketchup in it) after you are done cooking it). Third, you MUST marinate. :)
5 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Abby, OR Reviewed: 09/24/2011
Recipe of the Day???
Why in the world would cooking.com make this terrible recipe with all bad reviews their "Recipe of the Day"? Is it just random, or ignorance?
11 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Joe Reviewed: 05/27/2011
Not so good!
This recipe must be wrong! I have never seen anything like this and the taste was not so good!
9 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Linda Reviewed: 09/02/2010
Way too spicy
Would someone proof read this recipe! It is way too spicy and I am hoping that I did not just ruin 17 lbs of boston butt.
15 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Eve Reviewed: 08/12/2010
Pork and sauce
I agree with Kerry, pork should be dry-rubbed and roasted, then shredded and mixed with the sauce as the last step. The main reason for doing so is that the fat accumulates in the sauce as the meat cooks for hours. Why would anyone want to chill the sauce only to scoop up the fat, if one can avoid this hassle altogether by cooking meat and sauce separately and just mix it at the end. This is not the only recipe for pulled pork that recommends this flawed method, just about all of them do.
37 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  12   Viewing: 1 - 10   Page 1 2 < Back | Next > 
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