Wow and wow! This marinade is amazing. Used a probe, set it to 145, and the roast was as juicy and succulent as the meat you get from a fine restaurant. Without question I will be making this recipe often. My family loved it. Made it exactly as written.

Christmas Dinner, 2012: This recipe is perfect in every way; wouldn't change a thing, and will definitely make it again. Plusses: simple to make, not too many ingredients, spices/herbs are ones I always have on hand, and cooking instructions are easy to follow. But learn from my mistake: make sure your roast is at room temperature when you put it in the oven. I removed the roast from the freezer on Saturday night with a plan to put it in the oven on Monday night, Christmas Eve. So it was in frig 2 days and on countertop another 2 hours. But still, when I put the probe into the center of the meat, I felt some resistance, because it was still slightly frozen. This messed up the cooking time, my dinner was late, and the outside cooked a little longer than it should have (7-lb roast) because it took so long for probe to register 135. One final thing: the majority of the center of the roast was pink, but it wasn't the true, butter-like medium rare I'm accustomed to in fine restaurants. Next time I'll set the probe to 125. This one is a keeper.

A five-star recipe with confidence. Don't worry about "too much water"--just add enough to cover ingredients. Don't worry about "too much pork"--it's a stew not a soup, and such things are left to personal taste anyway. I followed the recipe exactly and left it on the counter on LO for 7 hours. Added the cilantro for another 30 mins. Served it with the traditional finely sliced cabbage and a wedge of lime. The result was medium-thick, rich with meat and hominy, loaded with flavor and color. On the side served white flour tortillas, hot and puffy from the cast iron pan. What a wonderful dinner for a cold November week night. I highly recommend this recipe and will definitely make it again. It was perfect in every way. This dish is medium spicy. If you like less heat leave out the cayenne or use a little less enchilada sauce.

Made the recipe exactly as written. Filling is delectable--not particularly sweet, creamy and fresh. Used 1 teaspoon of strawberry flavored gelatin, and indeed, it turned out a lovely pink color. However, cake was heavy and stiff. The whole thing was gorgeous to look at but I would never make it again.

Made this yesterday for my family. Based on many reviews I added the can of cream of mushroom soup; otherwise I made no changes. The dish was delicious: creamy but not too rich, filling, and very, very easy. Served it over wide egg noodles. Filled the slow cooker with the browned chops on a Saturday night and set it to simmer on low before leaving for church. Based on many years of using a slow cooker, I reduced the cooking time to about 6 hours and 15 minutes. Even though the crockery was frig cold when I turned it on, the chops came out fork tender but not falling apart in a shredded mess. My family loved this recipe. I will definitely make it again. This is comfort food at its best, mainly because everyone loved it and it was soooooo easy to make.

Unbelievably easy, unbelievably good. After reading so many reviews saying chocolate is too bitter, I didn't even bother with the bitter chocolate, just used 9 oz of semisweet. Chopped the chocolate into fine bits in the food processor before pouring the boiled cream over it. Very easy to get it smooth that way. I let ganache sit in frig for 30 mins before whipping it to make petit four filling. Fabulous. I know I will make this recipe over and over. I used the 1 tablespoon of rum. I also put rum in the chocolate glaze for the petit fours--I feared it would be too rum-like but it wasn't--just perfect.