I've made this several times, my family loves it! I'm now making it for a meal exchange I have with some neighbors. Such a cheap cut of pork you can't help but be generous. Easy to modify to your own taste as far as some of the additional seasonings go. And while you can bake it in a crock pot, it sorta changes the flavor and texture a bit. I happen to have lots of the Hawaiian red clay salt - which is out of this world for this recipe. If you don't have the ono salt be sure to use a large granule type salt. I like to pile it on top really thick and then remove it before I shred it - give the "illusion" of a healthier dish. I also recommend wrapping at least two layers of foil around the pork - I think it makes all the difference in the tenderness. (another reason the crock pot does not do quite as good a job - but still tasty) ALSO - the cooked meat freezes well too! Be sure to freeze it with some of the extra juices for when you reheat it!

Reviewed On: Oct. 2, 2009

Both husband and 8 year old like this batter. I added lime rind to the batter. The sauce is easy to modify to your own taste. I would make this again.

Reviewed On: Aug. 21, 2009

Tastes Good! I also put in far less cinn. as others recommended and reduced the oil to 3/4 a cup. I baked all in a bundt pan for 1 hr. Additionally I did a strawberry slurry made of 1.5 cups of cut strawberries and a cup of sugar, mashed up the berries and cooked for a bit. I then reduced the amount of sugar added to the flour to 1 c. I also added in a cup of cut up fresh strawberries added like blueberries, but it could have more. Husband and son, LOVED it. Great plain, or crumbled under ice cream or yogurt, or topped with whipped cream. I will make this again. I have a friend with a crepe cart that can use this for their left over strawberries. I would also make these as muffins and top each muffin (before baking) with golden large crystal sugar, for a nice topping. Perfect for sending to a kids teacher, as I ofen to with my baked goods. The teachers have loved that!

Reviewed On: Mar. 16, 2009