My family enjoyed this recipe. I'm not a pork fan, but I really liked the flavor of this. Like others, I made changes to the recipe. I didn't have any wine on hand, so I substituted brandy. I used 1/3 cup of brandy and then added water to the 3/4 cup mark. It was fantastic. Unfortunately, I overcooked the meat (4 1/2 hours), and it was falling apart. My results would have worked better as a sandwhich on a roll of crusty French bread. Otherwise, in the future, I will (and recommend) check the meat after 3 hours or so to ensure it will cut nicely as a roast.

Reviewed On: Aug. 27, 2009

Yum! After our pastor's wife made a similar salad for a church luncheon, I decided to investigate recipes using red wine vinegar. This turned out perfectly. I did add some small slices of pepperoni and Genoa salami, which made it even better. I plan to use this recipe next weekend for a family party. My 14 year-old picky eater gives it a two thumbs up....so everyone else is bound to love it, too!

Reviewed On: Aug. 17, 2008

I've made this pie for the past two Thanksgivings and for different family members. Everyone who tried it loved it! My only thought for next time is to allow the pie to stand at room temperature for 20 or 30 minutes before serving. The caramel was hard to cut. I also decreased the amount of caramel in the recipe. Otherwise, this is already a family favorite. Thanks for sharing it!

Reviewed On: Nov. 28, 2007