Good, but not great, in my opinion. A nice sweet/spicy flavour, nothing spectacular. Might make again as a snack, but probably would cook sweet potatoes another way for guests.

Reviewed On: Dec. 13, 2009

This was delicious! I followed others' suggestions and used half marmalade and half apricot preserves. I made a full recipe for four people and we polished off every bit of it. My guests said it was easily the best they'd ever had. I'll definitely make this again -- next time I'll just have to make a double batch so there will be some leftover to put on turkey sandwiches!

Reviewed On: Nov. 26, 2009

This definitely gets extra stars for ease, except for cleaning the caramelized tonic (pop/soda/whatever) out of my crock pot, of course! I bought a shoulder instead of the tenderloin and did a light rub of Cajun spices before hand, though I don't think it needed it and wouldn't bother next time. I flipped the knob to low and took a nap but when I got up I realized I hadn't plugged in the cooker! I cranked it up to high for a few hours to compensate. It was a bit of a struggle getting the meat off the bone -- don't know if that was due to the high heat or what -- but it was definitely tender. After draining the root beer and fat I had to hand-shred the meat and then mixed it in with some very spicy BBQ sauce (Stubbs Spicy) and added a splash more root beer to mellow the heat. Served it with tart slaw and a sweet baked beans and it was very good. I'll be making this again soon for a football party but will use a boneless shoulder if I can find it, won't bother with the rub, and will use the proper setting. The sauce you chose really makes this recipe, I think. The tonic just keeps the meat nice and moist while cooking. Thanks for a super-easy recipe!

Reviewed On: Nov. 16, 2009