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"Used a 3-lb pork but and roughly halved the recipe, and loved it! The pork is so juicy, tender and flavorful-- and versatile. My boyfriend and I made shredded pork sandwiches, pork tacos, pork nachos... we ate it cheerfully for a week, and ran out yesterday and are making more today for our Superbowl guests. HUGE success-- thank you!"
Feb 6, 2011 on Food.com
"My man loved this recipe, but I found it a little high on the baking soda (it had that slightly metallic aftertaste, and it almost burned because the cooking time was a few minutes too long for my oven. Other than that, it was really good."
Jan 28, 2009 on Food.com
"This is a great recipe-- I added a little flour because I'm cooking at high altitude, and I used 3/4 butter, 1/4 shortening for flavor, as well as 1 c. brown sugar to 1/2 c. white. I didn't have any almond extract, but I'll try that next time. I made it for two different groups of friends and got rave reviews both times! They were gone in a fla..."
Dec 9, 2008 on Food.com
"This is easy and delicious, and it works with whatever spare veggies you have on hand-- I've tried it with bell peppers, broccoli, without green onions or mushrooms, etc. Great for an easy and tasty throw-together."
May 5, 2008 on Food.com
"I tried this recipe and the result was almost totally inedible. It was NOT dry, it was boiled into a football. ("Cook slowly" gives no indication of time, and there was not a moment of "fork tender"ness throughout the process. If I had known how much time to give it, etc., I wouldn't have been looking for a recipe. The baking dish version ..."
Oct 19, 2004 on Food.com
"I made this recipe, but added peanut butter, banana, coconut and carob chips...it turned out so good and so addictive that my friends ask me to make more all the time! I'm working on a stevia version to make it healthier, but I haven't perfected the proportions yet. Thank you thank you thank you! "
Oct 19, 2004 on Food.com
"Although everyone else seems to have found this recipe very easy, it is confusing for those of us who don't have previous experience making chowder. First of all, the canned clams were full of green matter which tasted (when bitten into in the chowder like pond scum. I live in New Mexico, so fresh clams are not readily available, obviously...."
Jan 18, 2004 on Food.com