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Reviewed: Jul. 17, 2008

WOW! This is an awesome recipe. I cooked an 8 pound shoulder but did not double the sauce recipe. I had plenty! This is a keeper!

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Rusty's girl

	Cooking Level: Expert
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Reviewed: Jun. 30, 2008

Really delicious. Only change I made was to add some garlic powder to the crock pot in the beginning... This is in my box to make again!

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ktrautn


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Reviewed: May 11, 2008

Made it for a party. Some of the comments I heard besides "delicious" were "This is definately a two plater" I did make my own version. After slow cooking 10 pounds for 14 hours, I

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All the liquid had boiled off long before I checked on mine after 7 hours on low. I also only needed to cook it an additional 30 minutes instead of 1-2 hours after making the sauce. It still turned out delicious, but next time I will reduce the cooking time in the first step.

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memomo

	Cooking Level: Intermediate Home Town: Renton, Washington, USA Living In: Eugene, Oregon, USA
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Reviewed: Apr. 3, 2008

Really good. I used cracked pepper and it gave it a kick. Definitely one I will make again-Great for a superbowl party!

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Linda M.


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Reviewed: Mar. 30, 2008

I just made this recipe today and it is definitely a "keeper"! My husband even said it is better than his mother's - and he's never said that before! I followed the recipe exactly except that I used a 7 pound pork shoulder (instead of 4 pounds)and the ratio of pork to sauce was perfect. (If I had used only a 4-lb. pork I'm sure it would have been swimming in sauce.) I cooked the shoulder for 6-1/2 hours, then 'pulled' it, then cooked it for another hour and a half. The mango sweetens it a bit and the chipolte chile pepper gives it a nice kick! Absolutely fabulous - thanks for sharing!

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5 users found this review helpful