I put my 8 lbs. of pork butt into the oven the night before, temp. at 300 degrees and in the early morning found it to be cooked through and pull apart tender. I took the suggestion of other reviewers and used only 1 cup of vinegar, and I'm really glad, another cup would have been way too much vinegar for us. After pouring on the sauce, it seemed too dry so I made another full batch of the sauce and that was just enough liquid for an 8 pound pork butt. Also, for a double batch of sauce, I did not double the amount of pepper flakes, I kept it at 4 teaspoons and I'm glad because otherwise it would have way too spicey for us. Thanks for a great recipe, we just loved it.

Reviewed On: Aug. 8, 2008

This is really good! I made one pie according to directions and another pie using Splenda. This makes a very good sugar free pie. You can barely tell the difference. But it is sweeter using the sugar, which makes it a tad better! Thanks for the recipe!

Reviewed On: Jun. 12, 2008

I thought this was really bland. My husband really liked it. After tasting, I added a lot of salt, a little basil, extra garlic powder and extra black pepper trying to give it a little more flavor, but it was still too bland. If I ever make this again, I will add a little curry.

Reviewed On: Feb. 24, 2008