This recipe is wonderful! I trimmed two pork loin roasts and cut into 3 peices each. Salt, peppered and coat with BBQ dry rub and placed in fridge overnight. Also the night before I made mainade only omitted mustard, chili powder and brown sugar. Then added 1/2 cup honey and 1 can of chipolte peppers (sauce included). Through it all in the crockpot in the morning. Cooked 9 hours, shredded and cooked another hour.

Reviewed On: Nov. 2, 2009