I used a 7 lb pork butt. I first cut all visible fat and then. cooked it on high in the crock for about 8 hours. In the crock I put a layer of sliced onion rings on the bottom, then the pork, then I used a few dashes of worshteshire sauce, liquid smoke, and a tsp. of minced garlic. Poured 16 oz. of low salt beef broth over it. I used Sweet Baby Ray's bbq sauce but my advice to you is to use whatever bbq sauce you enjoy. After removing, I shredded it and removed any visible fat I saw that remained, no big deal and easy to do. I do believe the oven step is important to give a little browning to the beef which greatly adds to the texture. This is EXCELLENT bbq pork and makes a generous amount, would be great for tailgates or parties. I will no longer be buying it already made at my local butcher for $10/lb! I have been looking for a recipe like this for ages, thanks so much!

Reviewed On: Dec. 2, 2009

Good basic split pea recipe but be aware it DOES NOT TAKE 1 1/2 hours to cook the peas. Mine were done in 45 minutes (if you don't want them liquified). I wound up adding extra peas just to have some texture of them in my soup afer I had cooked them the stated 1 1/2 hours.

Reviewed On: Apr. 24, 2009

I've made this several times and it always comes out great. You can easily half the glaze recipe if you don't mind throwing out a half a box of gelatin. The cooking time for the glaze is not very long, 5-8 minutes, max, until it is clear and thickened. Those who have trouble with this recipe may want to drop by your local bakery--it's pretty fool proof.

Reviewed On: May 7, 2008