I took the advice of other reviews and cut the 4lb pork shoulder into 4 big chunks. Since the surface area then increased, I had to basically keep making the rub over and over! I placed 3-4 cloves of garlic in the chicken stock and set it on high to cook for 5 hours. The smell during the last hours were toture - we were so hungry but knew we couldn't eat it yet!! It was 4/5 stars coming out of the slow cooker, but after putting it in the oven for 10-15 minutes at 400, it was 5/5!!

Reviewed On: Nov. 16, 2009

Only reason for 4 stars instead of 5 is that I had to use some crushed seasoned croutons since regular bread crumbs would have been too plain. Otherwise, yes, this was very moist!

Reviewed On: Sep. 17, 2009

This is my first time making key lime pie, and it turned out sooo good!! I did not do the zest and increased the lime juice to 1 full cup. I did get very tiny bubbles at about 10 minutes. I love the tart and sweet!! I will not be trying another recipe for key lime pie.

Reviewed On: Aug. 27, 2009