Posted: 3/8/2012 8:43:23 AM
We loved this recipe very much but like most people we toned down the vinegar as we thought it might be a bit over powering. Glad we did because we loved it.
Posted: 2/6/2011 10:37:47 PM
I'm from the Carolinas, so I knew the recipe should have a strong vinegar taste (as true Carolina pulled pork does). I still felt 2 cups was a bit much, so I reduced it to only 1 cup of vinegar. Before returning the meat back into the crockpot after shredding it, I discarded half of the remaining liquid. I then kept the crockpot on low for another half hour so the meat could soak up the juices after being shredded. It was a huge hit!
Posted: 1/2/2011 1:01:13 PM
Because of prior reviews concerning the amount of vinegar, I modified this. When the meat finished cooking, I reserved 1cup of the pan juices, and discarded the rest. To that, I added 1bottle of my favorite barbecue sauce and 1/2 cup of brown sugar. It was delicious!
Absolutely Delicous! said:
Posted: 4/16/2010 7:27:34 PM
Way to much Vinegar, it was to overbearing and no one liked it a bit. I looked at other recipes and almost everyone had 2 Tbsp of vinegar at the most, I think the 2 cups was a mistake and totally ruined the meal.
Posted: 1/20/2010 11:45:23 PM
After waiting over 8 hours for this recipe to be ready to eat, my family was very disappointed to find the taste of the pork was extremely vinegary. I thought 2 cups of vinegar sounded like a lot, but I decided to follow the recipe as written. Also, there was too much watery liquid in the slow cooker after 8 hours and the pork had to be strained before putting on buns. I don't think I would bother trying to alter the ingredients to make this recipe again; I'll just try to find another recipe for it.