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I am new to the slow-cooker world, and I loved this recipe. It all fell apart when I took it out (can't complain about that!). I meant to make sandwiches, but ended up using some sliced as a dinner roast with mashed potatoes and corn on the cob, and some on pita pizzas with cheddar and green onions. I reduced the sauce (a coca-cola/barbeque sauce reduction, how gourmet is that, lol) to about half, serving a little on the roast, and put a little on the pizzas with some regular pizza sauce. It seemed a bit sweet to use alone.

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Pippy June 17, 2002

We loved it! The pork was very tender. I added a salad for an easy and filling meal. Perfect for leftovers. Hot or cold, this makes a great sandwich.

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cookie j August 07, 2002

We just loved the hint of sweetness.The roast turned out wonderful. We are still eating on it. Left overs for today. Thank You

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Braunda January 24, 2003

This was very easy and very tasty. I reduced the leftover sauce and served the thickened "gravy" over the sandwich with coleslaw on top! Yummy!

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Sandra Muzquiz May 30, 2005

The last thing that I would describe this dish as is a barbeque. If you are looking for that zingy, spicy taste associated with barbeque look for another recipe. The only way I could serve this was to add much more barbeque sauce and hot sauce after the meat was done. Definitely not a keeper in our household.

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kdsmom August 30, 2002

This was so simple and so good. I used a hickory smoke bbq sauce and devoured this sammie. Thanks Charlotte J for a great meal (and more in the freezer). Made for All You Can Cook Buffet tag.

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lazyme March 06, 2012

It was yummy and easy. Next time I will make sure I have more barbecue sauce in the house. it could use a bit more.

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lehorton January 03, 2008

The pork loin didn't shred at all, but we were able to slice it and it was good like that. I think we'd use a pork roast if we need it to shred. After draining the meat, it seemed a little dry, was good with add'l BBQ on it though. The flavor of the meat was mild, but still barbequey. The onions are good too. For freezing, we kept some of the juice in for re-heating which worked well. We liked that it wasn't all soupy like some other recipes. Overall, a keeper!

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jswinks June 25, 2007

Oh my gosh! This was soooo easy and sooo delicious! I used 3 pounds of boneless country pork ribs that served the 4 of us with enough for another whole meal! I served it on Sicilian Panini Buns - Sicilian Panini Buns which was a fantastic combo!! Thanks for such an easy recipe. I'm sure I'll make this again, many times over. Pam

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Pam-I-Am November 06, 2005
Barbecue Pork on Buns