by leduffy,
1/20/2013Made this today for the first time - it's a keeper!
For salsa I used Brad's Organic Mango Salsa, which has a nice combo of sweet and spice. As others suggested, I also added about a tablespoon of smoked paprika to the spice mix.
This was my first time buying a bone-in pork shoulder, and I was surprised to see that it came with the skin on. Since the recipe mentioned nothing about skin, I removed it (along with some of the bigger chunks of fat) with a sharp knife and kitchen shears. That process added about 20 minutes to my prep time.
I used the low setting on my crock for about 7.5 hours. I think mine might run a little hot, I'll probably try just 7 next time. It wasn't dry, but I think it didn't need that last half hour.
After pulling the meat, I definitely used more of the juices and onions than the recipe called for - closer to two cups I would say. Served it on a toasted challah bun with a slice of sharp cheddar.
by curryleaf,
1/22/2011Excellent--this is a great basic recipe that seems to welcome variation. I used a whole jar of salsa (since we never use it up fast enough) and added more sugar at the "pulling" stage to suit our tastes.
by sunnysmile,
1/15/2011Will definitely be making this again.
by mrud,
1/11/2011Fantastic! I made it for a crowd, and received rave reviews from everyone. After shredding the pork and making the sauce, (and adding a bit more brown sugar than the recipe called for) I put it all back in the slow cooker and it stayed perfectly moist until we were ready to eat. The apple and fennel slaw recommended to go with this recipe was also a big hit.
by Spin2Win,
1/5/2011On my third batch now. Each one has been a bit different. I've been adding smoky paprika since the first batch. I also add some extra onions, lots of garlic, dried hot peppers and coriander.
The sauce is so good, I skim off the fat, and add the entire small tin of tomato paste. Most of this goes into the piled pork, but also makes an excellent barbecue sauce!
by Spin2Win,
1/5/2011On my third batch now. Each one has been a bit different. I've been adding smoky paprika since the first batch. I also add some extra onions, lots of garlic, dried hot peppers and coriander.
The sauce is so good, I skim off the fat, and add the entire small tin of tomato paste. Most of this goes into the piled pork, but also makes an excellent barbecue sauce!
by LadyBeautour,
12/21/2010I read the reviews and went for the fireroasted salsa. The only type available was Hot so I used half hot and half medium, non-fireroasted. For me, one onion to 4+ pounds of pork was not enough so I used two sweet onions. Also, rubbed pork with 4 teaspoons (1 teaspoon per pound of pork) Cajun seasoning. At end of cooking, I used all the sauce and added 6 tablespoons tomato paste and then carefully pulsed the mixture in a blender. Loved the meat and sauce, will definitely do this again!
by recipesforkeeps,
9/7/2010I spiced it up more with a smoky flavor by adding 1 TBS Chipotle powder. Great recipe!
by goldbug,
9/24/2010I love pulled pork and have made it in my barbeque, roasted in the oven, and in a Dutch oven. I was a little skeptical about doing it in the slow-cooker because of the accumulation of liquid that tends to dilute flavor during slow-cooking. Fine Cooking solves that by removing 1 cup of the juices and adding additional flavorings to them at the end of cooking time. Then, when this is mixed with the pulled pork the results are excellent! Easy too! I did use fire-roasted tomato salsa (medium-heat per recipe)and it added a bit of smokiness. I'll definitely use this recipe again.
by jess79,
9/18/2010I had great success with this recipe. My husband and I polished it off in 2 days however I did cut the recipe in half. I used a boneless pork shoulder from Shaws, just under 2 pounds. I also added 1/4 cup of water to the bottom of the slow cooker before adding the pork. I left it on low for 6.5 hours and it came out perfectly. I will definitely make this again. It's easy and delicious!
by ICookForFour,
9/15/2010Not that great. The sauce didn't have much flavor. Perhaps adding chipotle powder and maybe some liquid smoke would help, but I'm not inclined to try it again.
