This is now my go-to recipe when making a batch of pork. The vinegar is too strong for me (and we are from NC) so I usually cut down by a quarter or half and and add the amount back with bottled BBQ. It doesn't really change the consistency or flavor except to make it less tart. I don't skimp on the crushed peppers as that is what makes the dish (that special little zing) in my opinion. I know it's somewhat of a crime to not put the pork over smoking chips, but I usually make this recipe in a slow cooker. (I don't have a smoker, nor do I have the time to fuss with it.) I've used all kinds of cuts, but roast loins or loin chops are usually my pick (less fat). Thanks for a great recipe.
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This is now my go-to recipe when making a batch of pork. The vinegar is too strong for me (and...