One of the best desserts we have made yet! We followed the suggestions of some other reviews and made the top like a lattice pie, only we used a cookie cutter on a regular pie crust and just had little circles on the top because it was easier. That, combined with letting everything sit for the appropriate time and letting the pie sit overnight before cutting it made it so it was not runny at all, and the flavor was great. We will definitely be making this again.

Reviewed On: May 9, 2009

This recipe was great. If you don't like it spicy, maybe back off on the chili powder, but we followed the recipe. Only difference was we had a 3 lb pork loin, which still worked fine, and we had do do it in the oven at our apartment. Cooked it at 400 for around 30 minutes, to an internal temp of about 165, and it turned out great. Very juicy with a delicious crust from the dry rub. We'll definitely make this again soon!

Reviewed On: May 3, 2009

One of our favorite recipes. We make this all the time. Since we don't have access to a grill, we use a grill pan on the stove and these still turn out great. Goes really well with mashed sweet potatoes and cinnamon or sweet potato fries.

Reviewed On: Apr. 20, 2009