Our favorite slow cooker recipe. Its been wonderful using pork shoulder and pork loin. We make it on Sunday and eat it for dinner all week! Absolutely delicious.

Reviewed On: Feb. 14, 2009

This recipe was fantastic. I used extra fresh rosemary, italian spice, olive oil instead of butter, and added a bit of parmesan. I also used 2 cups white whole wheat and 1 cup bread flour with a tbsp of vital gluten for rise. This rose incredibly high as it started baking (set bread maker on dough setting and then baked in the over in a loaf pan for 20 minutes at 350). Thanks for a great recipe!

Reviewed On: Jan. 31, 2009

This was delicious with a couple changes. First I scaled the recipe to make 20 cookies - this scale called for 7 Tbsps of butter, and since some reviews mentioned that the cookies came out flat/greasy, I used 5 Tbsp instead. I chilled the dough for 15 min or so before rolling into balls and baking for 10 minutes. The cookies came out nice and puffy and perfect looking and I used peanut butter chocolate kisses. The reduced butter (I actually used margarine) gave the cookies the perfect shape, and they still taste very rich, but also have the bonus of having 10 calories less per cookie!

Reviewed On: Dec. 14, 2008