1. Posted by Notayuppie on Sat, Aug 30, 2008, 8:54 am PDT

Soounds great, but I was expecting a slow-cooker recipe from your title. Then when I get there, it's slow COOKED. Still sounds great, but proofread, people!

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2. Posted by Renee D on Mon, Sep 08, 2008, 12:31 pm PDT

Hey Notayuppie, i thought the same thing.

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3. Posted by jeff_n_sarah on Mon, Sep 08, 2008, 5:06 pm PDT

Pull pork, as it is known in Jamaica, is always slow cooked, so it's almost redundant to use the terms together. And "pull" refers more to the spices and the cooking than to the fact that the meat easily pulls apart. It's not a literal English translation, Mon. Also, this recipe is missing sweet onions, which should be chopped into the meat after cooking.

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4. Posted by carolgs84 on Sun, Sep 14, 2008, 12:15 pm PDT

I don't think Jamaica has a monopoly on pulled pork, which is also classic Southern cuisine, and that tradition is clearly what this recipe addresses. I also think you could certainly prepare this recipe in a slow cooker. I always prepare pork roasts in mine, and they come out tender enough to shred.

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5. Posted by rlymdln on Mon, Dec 01, 2008, 10:12 am PST

I 'm going to try this recipe in a crock pot. for the holidays this year.

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6. Posted by Scottiboi on Mon, Dec 29, 2008, 8:29 am PST

This recipe is the bomb.I cooked it in a crock pot.It still turned out great.

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7. Posted by omerta52 on Sat, Jan 10, 2009, 2:47 pm PST

For those of you who tried this recipe in a slow-cooker, do you have a recommendation for the temperature setting and how long it should cook? (I'm new to the slow-cooker world). Thanks!

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8. Posted by snl626 on Fri, Feb 27, 2009, 11:47 am PST

to omerta: that'll be medium on the slo-cooker; and about 10-12 hours left alone.

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9. Posted by michelerclark@bellsouth.net on Sun, Mar 29, 2009, 1:16 pm PDT

What if you only have 4, 6, or 8 hours and no tempature option? Is it just 8 hours?

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10. Posted by Dennis F on Mon, Mar 30, 2009, 11:38 am PDT

I started a 7lb. Butt Shoulder Sat. night @ 10pm and slow cooked it for 12 hrs. BAM!! Emaril would be Happy. LOL

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11. Posted by rikireeger on Mon, Mar 30, 2009, 3:25 pm PDT

In a cast iron dutch oven and you have a true SOUTHERN delight. I make my own sauce and everyone loved this recipe. Will absolutely save this one!

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12. Posted by Valarie on Thu, Apr 02, 2009, 9:38 am PDT

WAY too much vinegar! I did make this in the crock pot and my whole house smelt like vinegar like 2 hours into cooking. SO I drained 3/4 of the liquid and added chicken stock and lots of spices to cut the vinegar... After 10-12 hours it was ok... not the best! I would probably cut the vinegar to 1/2 cup and use more of something else. Apple cider or something ;o) The rub however was delish!

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13. Posted by dig64dug on Sat, Apr 25, 2009, 7:59 am PDT

this method also works great with beef roasts.

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14. Posted by wchrozi52 on Mon, Apr 27, 2009, 12:07 pm PDT

sounds yummo and very cook itself, will have to try that, I am all for not having to stand and babysit what I am cooking !

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15. Posted by Sandy L on Mon, Apr 27, 2009, 3:19 pm PDT

I would put in a crock pot anyway, which I am sure this will be just as good as if you cooked on the grill or in the oven. I will put in the crock pot this weekend and comment on the recipe again.

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16. Posted by wendywava on Tue, Apr 28, 2009, 3:26 am PDT

Im putting it in the crock pot,the way I always do,comes out sotender the meat just falls apart.By 6pm dinner is served and the hardest part is over !Damn I love a crock-pot!

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17. Posted by Mrs. Snell on Sat, May 02, 2009, 10:28 am PDT

Thanks for the recipe. This sounds wonderful for an small party I'm attending this month.

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18. Posted by biglar5 on Thu, May 07, 2009, 1:01 pm PDT

If it isn't smoked, it isn't pulled pork. I'm sure it's a fine pork shoulder roast, but it isn't pulled pork.

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19. Posted by ILoveFood on Thu, May 07, 2009, 1:14 pm PDT

It was tasty enough but not anywhere near authentic (though he might not have been going for authneticity). I still think the best site for authentic international cooking is www.oneworldonetable.com -- and biglar5 is right-on!

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20. Posted by Brian on Thu, May 07, 2009, 1:50 pm PDT

Protip: Rub spices into meat, then put meat into pot. Not the other way around.

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21. Posted by bigbell54 on Thu, May 07, 2009, 1:55 pm PDT

BIGLAR5 IS RIGHT ...PULL OUT THE PIT AND SMOKE IT...

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22. Posted by markrfrank2@sbcglobal.net on Thu, May 07, 2009, 4:30 pm PDT

It's a slow-cooked recipe slow cooked in a slow cooker. What's your problem?

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23. Posted by gd_mccoy on Thu, May 07, 2009, 4:53 pm PDT

I would probably sear it first after the application of the spices then pressure cook it for about 1 hour and get the same results on top of the stove. Less energy used = money ahead.

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24. Posted by slim on Thu, May 07, 2009, 6:17 pm PDT

What is this? If this is a pulled pork recipe, I'm a brain surgeon. It's best for Yankees to stay out of Southern cooking. You wouldn't know pulled pork from a Boston Cream Pie.

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25. Posted by slim on Thu, May 07, 2009, 6:18 pm PDT

What is this? If this is a pulled pork recipe, I'm a brain surgeon. It's best for Yankees to stay out of Southern cooking. You wouldn't know pulled pork from a Boston Cream Pie.

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26. Posted by okslim2008 on Thu, May 07, 2009, 6:25 pm PDT

DEar gd_mccoy - I'm sure the pioneers and the Island people just pluged in their "pressure cookers" to make pulled pork. Your receipe would come out green?

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27. Posted by easy on Thu, May 07, 2009, 9:16 pm PDT

its baked not boiled ladys.slowcooker only cooks with water you need the brown crisp meat.LEXINGTON NORTH CAROLINA best BBQ pork in the world.

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