I made this recipe with a few minor alterations -- used a pork tenderloin,reduced the amount of garlic and browned the meat in a 1.2 butter, 1/2 olive oil combination. I cut the liquid smoke in half and even that was too much. As another reviewer said, it didn't smell very good and I think it was the liquid smoke. When it was done, and I drained the liquid, the pork was super tender and pulled apart perfectly. The taste was great and did not have the smoky aftertaste we were afraid it would have. We added barbecue sauce and it was very good. I think next time, I might do what another reviewer said, and smoke it slightly on the grill before putting in the slow cooker instead of using the liquid smoke.

Reviewed On: Jul. 6, 2009