So easy! I followed the recipe exactly as written but added a little salt half way through the cooking and covered each chunk of meat in cajun instead of using just a Tbl spoon. I read some other reviews and it states to reduce the liquid in half. I don't recommend doing so as the meat soaked up a lot of the liquid after I shredded it. It was just the right ratio of liquid to meat. Very juicy, but the bun soaked up most! I didn't put sauce on mine, but a few of the others did. 6 hours of cooking time is perfect, but if it goes a little longer that's not a problem. As I cooked mine for about 7 hours and the meat was just as moist and juicy! Thank you for the recipe! Definitely a keeper!!

Reviewed On: Mar. 26, 2009

The flavors in this salad blend very well. I omitted the green olives and green pepper. The dressing is perfect and should be kept in your refrigerator at all times!! I added some toasted walnuts to the top of the salad. VERY GOOD!!

Reviewed On: Nov. 8, 2004

This salad was a pleaser! Brought back a lot of memories as a child. I didn't change a thing, but my dad thinks it should have had more vinegar. I disagree. It was perfect.

Reviewed On: Oct. 27, 2004