Excellent!! To anwer Millie's question (which I questioned as well), I didn't have any foil so I wrapped it in plastic wrap. Therefore, I did remove it before placing it in the roasting pan. But I too wonder if the foil should be used for baking purposes as well. After cooking it for 6 hours, the tips of the meat were very dark and slightly hard but nonetheless it was still very, very good. I wonder if that could have been avoided by baking it in the foil. The meat didn't really slice either - it just fell apart, which is fine. My only complaint, and it's a small one, is that it's a tad too salty. I would use a little less garlic/onion salt next time. And I agree about doubling the sauce - half to use for dipping. Thanks Cathy!
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