Giving this 4 stars for the original recipe, and 5 stars for the one I used the second time after making some modifications. After reading other reviews, I followed the suggestion to increase the amount of seasonings.... I doubled everything but the cinnamon (I cut this amount in half because it made the meat a little too sweet the first time). After cooking the pork shoulder for the 10 hours on low, I removed it from the slow-cooker, shredded the meat, placed it in a baking dish, and put it in the oven (preheated at 400•F) for 10 mins. I then pulled out the dish and stirred the meat so that I could get a more even "crispiness". I put it back in for another 10 minutes and served. The wife can't wait to have it again.
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Giving this 4 stars for the original recipe, and 5 stars for the one I used the second time...