This recipe is outstanding! I combined all the sauce ingredients the night before and stored that covered in the fridge so all the flavors would meld together. I followed the recipe just as it was except for the thyme and the oil. (I omitted both) I also added 2 tbs of liquid smoke like another reader suggested. I cut up my onions the night before as well so that I wouldn't have a big fuss in the morning, and I liked the idea of putting the onion slices on the bottom to act as a rack for the meat. I started out by cooking on high for the first hour and then turned it down to low for the another 8 hours. 2 hours before guests arrived, I took the meat out of the cooker and shredded it on a platter....I poured the juices through a collander catching most of the fat and all of the onions. I added a little cornstarch with cold water to thicken up the sauce. I returned the meat to the slow cooker and then poured the sauce evenly over it all. 2 more hours this way on low and I served it on whole wheat buns with cole slaw, corn bread and big ol pickles! A meal I'll be repeating for sure!
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This recipe is outstanding! I combined all the sauce ingredients the night before and stored...