Woah...this was surprisingly really good. I followed the recipe almost to a "T" (adding a little extra pepper/salt/red pepper flake). As others have stated, as the vinegar heats up the smell is, as hubby puts it, RANCID. I LOVE vinegar flavor but the smell especially warm is pretty bad. However, I did follow the instructions and once I strained the pork and added the spices, the smell was pretty good. The pork turned out moist and flavorful especially the next day. Husband said it was even better after being in the fridge overnight. I'm not a "tarheel" (not even sure of what that is) but this was really tasty and a definite keeper. I wonder what the flavor would be changing up the vinegar for like pomegranate vinegar or um, red wine vinegar? One other small change I made, I let it cook on low for 4 hours then on high for 2 and again on low for 2 during the add spices and such. 12 hours is kinda long and after trimming the fat and such, I'm sure it wound up 5lbs or less (originally 7lbs).
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Woah...this was surprisingly really good. I followed the recipe almost to a "T" (adding a...