I had a boneless pork shoulder that was over 4 lbs., so I doubled the ingredients and let it cook on low for a little over 9 hours, and it was excellent. I did follow the advice of other reviewers and inserted six or seven garlic cloves, but other than that I followed the recipe exactly. It was a hit with everyone at the table. My husband even raved about this dish, which is very unusual!

Reviewed On: Sep. 20, 2009

I followed this one step-by-step, and it was absolutely delicious. Thank you for this recipe. I don't think I'll ever make fresh green beans any other way.

Reviewed On: Sep. 20, 2009

This recipe was "OK". The ease of preparation is good, but it just didn't have a whole lot of flavor.. I will probably make it again when I want mac & cheese without the hassle of making the beschamel, but I'll add about 50% more cheddar. I think it definitely needs more cheddar.

Reviewed On: Jul. 26, 2009