Impressive, I wouldn't change a thing but would recommend making certain the roast is submerged in the soup mixture while cooking. I purchased something a little too large for my pot and ended up with an overcooked portion, this I know could have been fixed on my own, I just wanted to inform everyone else.

Reviewed On: Nov. 11, 2008

Great taste agreed. Key is definately the Hawaiian sea salt. I put this together for the wife and I and she agreed it tasted just like the pig we roasted over the summer. Great idea for cold climate areas like ours. For storage I recommend straining shredded pork before putting into the fridge, esp if you have a good deal left over.

Reviewed On: Nov. 11, 2008

Great recipe, ingredients blend nicely together...worth the time spent making it which is not what recipes states. I still loved it and would do it again, many compliments!!!

Reviewed On: Nov. 5, 2008