Posted 9/26/2011 7:58:23 AM
This was surprisingly good! My husband, a barbecued pork afficianado, thought it was really good considering it wasn't smoked. I try to make pork barbecue with pork loin because it's so much leaner, but usually the meat is too dry. This way it was delightfully moist.
Two tips: First, the barbecue sauce you choose makes or breaks the flavor, so choose one you like, or experiment until you find one with the right mix of sweetness, spicy, and tang. Second, chop the pork as well as shred it before returning it to the pot. The smaller pieces are much more tender than long strings of pulled pork.