I was already to go with this recipe and then I couldn't find the lid to my crockpot, LOL. So, I roasted it in the oven low n slow for about 5 hours....the meat just FELL apart! I used a pork shoulder blade instead of the shoulder because it has less fat. But I still had to fridge the juices to get the fat to rise to skim it. The flavor was great (I quadrupled them--sans the salt n cinnamon) and made a great meal. Will def make again! I do also recommend to spread it on a baking sheet and bake for 20 moin...made it nice and crispy!

Reviewed On: Oct. 26, 2009

Tastes just like my grandma's recipe. I try to follow recipes to a "t" but I used hot Italian sausage and added some Texas Pete for that extra kick in the pants.

Reviewed On: Aug. 21, 2008

YEEEEHAWWW!!!!! This sure is a spicy one! But it's just the way i like it. But I only used one can of chilis that were fire-roasted which made it a bit smokier flavor. Will definately make again.

Reviewed On: Jul. 30, 2008