This was a great recipe. I threw it in the crock pot and served it with garlic mashed potatoes.
I just had to find out how this unlikely combination of ingredients would come out. The meat was indeed tender and the sauce wonderfully flavored. I skipped the butter and substituted Splenda for the sugar but otherwise followed the ingredients list. I too, used the crockpot on high for about 3 hours. I then wrapped the meat up and chilled the sauce to congeal the fat. If only I had stopped there. I decided the sauce was thin and not very pleasant looking so I processed it until smooth and then reheated everything. Well, it was too thick and much too intense atop the mashed potatoes. Should you decide to thicken the sauce and improve its appearance at all I recommend you do so by processing or blending just a portion of it.