Customer Reviews

McCormick Bbq Pulled Pork, 1.6-Ounce Units (Pack of 12)

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This packet makes excellent pulled pork. It calls for a 3lb boneless pork shoulder roast with most/all of the fat trimmed off, 1/2 cup ketchup, 1/2 cup firmly packed brown sugar and 1/3 cup cider vinegar. Mix up the sauce, place your pork roast in your crockpot, pour sauce over, cover and that's it! You can cook your pork on high for 4 hours or low for 8 hours.

If I'm going to be gone slightly longer than 8 hours then I take the pork roast out of the freezer the night before and the next morning put it in the crock only partially defrosted. This seems to help keep the pork more moist if its going to be cooking more than 8 hours on low. Because usually if I'm gone for work, I'm going to be gone at least 9 hours and sometimes as much as 10. If you're going to be cooking the 4 hours on high or 8 hours on low then I recommend that the roast be completely defrosted because you want it to cook thoroughly enough that it's "pull apart" done.

I make this exactly as the recipe says except instead of regular brown sugar I used Splenda blend. I thought the ratio between meat and bbq was perfect using two pounds of meat rather than three. If you use 3lbs and you like your bbq pretty "saucey", I'd add a couple of tablespoons of water to the mix to make it stretch a bit further.

If you decide to cook this on high, I recommend using 1-2 tablespoons of water to keep the bbq sauce from scorching because generally I cook this on the low setting for 8 hours and once I let it go almost to 9.5 hours because I was late getting home and the sauce got kind of coagulated. That was fixed by adding just a bit of water and it was still fine but it might scorch if you are cooking on high and leave it longer than the 4 hours the recipe calls for.

This is a great summertime meal! I serve it with cole slaw or potato salad or macaroni salad and corn on the cob. It's fast and doesn't heat the house up and no hovering over a hot stove.

One last thing, I HIGHLY recommend using a crockpot liner when cooking this. I ran out the last time I cooked this and ended up having to soak my crock overnight and still had to scrub a bit to get the baked on sauce off of it.

I am not one for using envelope seasonings, but based on the few reviews I tried it. My family, too, loved it. The package says four hours on high, though I really think five hours is more accurate. On low all day while you're at work would be outstanding. You can't go wrong here. The flavor is wonderful.

This made a great tasting BBQ pulled pork in the crock pot! My family loved it!

This recipe is now a part of my regular rotation. Makes an excellent pulled pork by itself, although I put my own twist on it. I replace the ketchup with bbq sauce, and add a finely chopped onion and jalapeno pepper to give it a kick.