Reviewed: May 10, 2012

I tried this and had the same to much vinegar flavor. Ended having to through it out. When I went back over the recipe sure I had done something wrong, noticed what must be a miss print in #2. Was it suppose to read pour out brine leaving 2 inches in the bottom? This might have made a difference. Would like to try again making that change.

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Jeanne Hinman

Reviewed: May 9, 2012

very very strong vinegar taste. i'd cut down by 50% and try it again as it drowned out all of the other lovely spices. texture was good however.

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lattybunch

Reviewed: May 9, 2012

My family didn't like how this smelled while it was cooking, but LOVED it when it was ready to eat! It had a smell similar to Indian foods. I added Lucille's BBQ sauce to it and it was so delicious!

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finallyfreedee

Reviewed: May 9, 2012

I couldn't get past the overwhelming "tangy" flavor from the vinegar marinade and I love punches of flavor. It's an easy recipe and the seasoning on top was nice but I wouldn't make this again without major changes, starting first with the quantity of vinegar.

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Reviewer:

keb1975

Cooking Level: Intermediate

Home Town: Sumner, Iowa, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: May 7, 2012

I couldn't find a solid 3 lbs pork shoulder so I used steaks and it cooked a little fast. I set it to high until it boiled and reduced it to low and cut the cooking time in about half and it turned out great! adding bbq sauce upon serving and i'll be eating sandwiches for days. Also adding garlic, carrot, celery (mirepoix) and sachet d'epice with bay leaf, peppercorns, herbs, really helped give this dish a depth of flavor and I would recommend it. (search to find out defs on these french culinary terms)

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james bell

Reviewed: Apr. 29, 2012

I made this for a Sunday afternoon get together and it was a major hit. I drained off most of the brining liquid and added a beer as some reviews mentioned. I also took the time to sear the outside of the roast with salt, pepper, and paprika before putting it into the crockpot. This really helped add some flavor and some texture to the meat. I added a tablespoon of Old Bay, a few cloves of diced garlic and an extra onion to the crock pot as well. One review mentioned boiling the remaining sauce down and adding a little brown sugar, which was a wonderful idea. It turned into a delicious homemade barbeque sauce with some extra tweaking. Finally, I made some cole slaw from the "Awesome Cole Slaw" recipe found on this site and served it with the meat on buns. It was seriously awesome. Eat it.

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smith6ar

Reviewed: Apr. 22, 2012

alteration: use apple cider vinegar. After you cook it, drain the crockpot of all but 2 cups of the juice. Add a cup of ketchup and half a box of brown sugar. Put the pork back in (by this point it should be falling apart - no shredding necessary), and leave on low until you eat it...like easy bbq sauce but without sacrificing the good spicy vinegar-y juices!

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cardslingasbaby

Home Town: Tulsa, Oklahoma, USA

Reviewed: Apr. 16, 2012

I made it exactly as written. It was spectacular! Tender, moist and awesome flavor. I fished the onions out and discarded. No BBQ sauce needed, in my opinion! I'm adding this to our family favorites! I think my pork roast was about 4#. It makes alot--I would estimate it serves 8 ppl at least. YUMMY!

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Theresa R.

Reviewed: Apr. 15, 2012

The pork was delicious. I have a small crock pot, so adjusted the vinegar/water and cut down on the salt a bit. I was nervous that it would taste like vinegar, but it didn't. I also added some Sweet Baby Ray's after shredding, and served more on the side. Excellent recipe!

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