Comments on: Slow-Cooker Pulled Pork with Chipotle BBQ Sauce

By: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit | TasteFood

Thu, 18 Nov 2010 23:17:22 +0000

[...] Cranberry Apple Stuffed Pork Loin from Simply Recipes Japanese Braised Pork Belly from Just Hungry Slow Cooker Pulled Pork with Chipotle BBQ Sauce from Andrea’s Recipes Pork Roast with Mushrooms and Apricot Sauce from Karina’s [...]

By: Jane

Jane — Tue, 09 Nov 2010 23:11:15 +0000

I added a couple of large dessert spoonfuls of sugar. I am letting the sauce simmer now, so will see how it goes. Thank you.. I am looking forward to trying this!

By: Jane

Jane — Tue, 09 Nov 2010 22:40:58 +0000

Hi, I am making this now (right now!) and I am thinking that there is not enough sugar with just the molasses. Did you add any? It’s definitely not sweet at all.

By: Andrea

Andrea — Wed, 07 Jul 2010 01:33:04 +0000

Hi Emily. Getting the acidity right can be tricky, and though the standard formula of 2 tablespoons of canned lemon juice per quart seems simple enough, it depends on whether you choose sherry or orange juice for the recipe. I would lean towards being safe and simply add the lemon juice to each jar just before canning, and that should take care of the problem. For more information on canning tomatoes and tomato products, I highly recommend the National Center for Home Food Preservation website.

By: Emily

Emily — Tue, 06 Jul 2010 20:58:14 +0000

Hi Andrea,

We love this recipe and have made it on several occasions! I was thinking of making a double batch and canning it to have available for future meals. Do you think it’s high enough acidity to do without a pressure canner?

By: Cheryl

Cheryl — Thu, 15 Apr 2010 15:45:45 +0000

Andrea,

I’m finally letting you know that I did make this with the beef, and it was fantastic. There were a few things that wound up a bit different (I think more molasses and sugar) because I screwed up while halving the recipe, but close enough to say I’ll be making this again! Thanks!

By: Andrea

Andrea — Mon, 25 Jan 2010 01:10:55 +0000

Hi Violet. I use unsulphured molasses.

By: violet king

violet king — Mon, 25 Jan 2010 00:42:18 +0000

Hello,
Which type of molasses do you use? thanks, violet

By: Cheryl

Cheryl — Thu, 30 Apr 2009 16:49:14 +0000

This was very silly of me, but when I went to the store to buy the pork butt, I bought a beef shoulder. Do you think it would also be good? I haven’t done much cooking with these cuts of meat, so I have no idea what the differences are.

Thanks for your help, and I can’t wait to try the recipe the RIGHT way! =)

By: Andrea

Andrea — Thu, 30 Apr 2009 16:34:09 +0000

Hi Cheryl! I’ve never done this with beef, but in theory is should work since pork butt is actually a shoulder cut (the top part, to be exact).
http://virtualweberbullet.com/porkbuttselect.html
http://www.virtualweberbullet.com/meatcharts.html
Let me know how it turns out!