Susan Recipe Reviews (Pg. 1) - (13492352)

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Slow Cooker Texas Pulled Pork

Reviewed: Sep. 22, 2014
My family loves this recipe. I did a slight variation. I cooked the meat in 1 can of root beer for 5 hours until it fell apart with a folk, then drained it. Then I added in the marinade and refrigerated for 24 hours. I also added in a few tbs. of liquid smoke and a little more garlic. The next day I reheated it through in the crockpot and served on toasted buns. The meat was tender and juicy and infused with the bbq flavor. It really pays to give it that time to marinade.
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Barbeque Pork Two Ways

Reviewed: Dec. 13, 2009
I have used this basic recipe many times. Sometimes I use pork, other times beef, both are wonderful. For substitutions I used: 1 cup of ketchup; 3/4 cup bbq sauce; 1/4 cup vinegar; 3 tbs liquid smoke; 2 big cloves of garlic. I cooked the pork in my crock pot seasoned slightly with pepper and chili powder in chicken broth. After about 8 hours, drain the chicken broth, break up the meat and put in the refrigerator in the sauce overnight. I brought this recipe to a cook off and won hands down. Everyone was raving about it.
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Manhattan Style Clam Chowder

Reviewed: Nov. 15, 2009
I followed Soupman's advice as well, but substituted one of the 29 ounce cans of diced tomoatoes for 1 box of organic chicken broth. I also added at least 3 tbs. of old bay seasoning and used about 72 oz of clams (my family doesn't think there is ever too many clams). This is a 5 star recipe that I have used over and over again to rave reviews.
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