This is awesome! I've made it many times over now and it has become a requested dish when I go somewhere. My hubby is allergic to garlic so I omit that and use a can of beef broth instead of the bouillon. I sear the roast in EVOO in another pan before putting in cooker and I do think this adds to the recipe. I cook the roast until it is tender enough to separate off the fat. I remove the whole roast, take off the fat then put the chunks of meat back in cooker and shred with fork. I let this cook another hour or two this way. Even though I use reduced sodium soy sauce and broth, if the juice is still too salty add some RAW cut potatoes, which absorbs much of the salt. I placed on Sara Lee Deli rolls, top with provolone cheese then broil a minute or two to make them just the right amount of crispy so the bread doesn't get soggy. This freezes well and the leftovers are just as good as fresh! (and I'm picky when it comes to leftovers) Thanks Gisele for this awesome recipe!
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This is awesome! I've made it many times over now and it has become a requested dish when I go...