This recipe is very good. I made it a few times for office parties and other pot luck parties because I get requests to bring them. What I love most about this dish is it is so easy to make. I just put the entire recipe in the slow cooker, set the time and it's ready in a few hours. I cook mine LOW for 8 hours just to make sure it's really soft and tender. I brown the pork if I have time but there are a few times where I didn't brown the pork and can honestly say, I can't tell the difference. Also, when I bring this dish to any gathering I buy a least expensive cut of pork or what is on sale and I cubed the pork, about 1/2 an inch or less, so I don't have to slice it and it's easier for people to eat. ***And if I want to bring want to bring up the recipe to a notch, you can add 1 sprig of fresh oregano, 1 bay leaf, and 2 star anise. ***And if I want to influence the dish with my Asian heritage, I add 1-1/2 tablespoon salted black beans (tausi).

Reviewed On: Nov. 11, 2009

This recipe is so good, that from now on, this is my go to slaw. I served this every time we have bbq and everyone loves it. The only changed I made was use 1/2 cup sugar because it was too sweet for my taste if I use the measurement on the recipe.

Reviewed On: Aug. 18, 2009

I would never change a thing. This is a great dip.

Reviewed On: Aug. 18, 2009