Kept the recipes exactly as is, and it came out wonderfully. One bowl kept me full for the night. Might want to add more bacon in the soup next time.

Reviewed On: Oct. 30, 2009

I used ground chicken and added two dashes of cayenne for spice. Also used white sugar instead of brown. My fance loved it.

Reviewed On: Oct. 2, 2009

I seasoned the pork with salt, pepper, and garlic powder, then stab it with a fork a few times, as suggested by another commentor. Since I didn't have a slow cooker, I put it in my oven at 170 for 6.5 hours. (I would suggest going up to 200, since the pork still didn't shred easily) Shred the pork best I could, added enough BBQ sauce to coat it, and put it back in for an hour. Took it out and coated it again to serve it. And yes, it tastes even better the next day!

Reviewed On: Sep. 16, 2009