"Searched for quite a while to find all of the ingredients, finally found banana leaves. Was a bit disappointed with the result after following instructions exactly and cooking covered in a wood fire pizza oven we were left with a moist but pretty bland end product. The marinade just didn't do the trick, did not add any spice and not a lot of flavo"

"I used a 5.75lb boneless boston butt, I also removed most of the pepper seeds and pureed everything before adding. After 4 hr 45 min in oven it was perfect to pull apart, the remaining juice in dutch oven however was VERY spicy. Once pulled, I put it in a crock pot and spooned about a cup of the juice in, then put about a cup of my favorite bbq sa"

"I used a 5.75lb boneless boston butt, I also removed most of the pepper seeds and pureed everything before adding. After 4 hr 45 min in oven it was perfect to pull apart, the remaining juice in dutch oven however was VERY spicy. Once pulled, I put it in a crock pot and spooned about a cup of the juice in, then put about a cup of my favorite bbq sa"

"I started making this a couple years ago after my dad made it for many years, no need to change a thing. Sometimes the sauce is a bit runny and I cut back the milk a bit. Only change I make is 1/2 cheddar 1/2 Italian 4 cheese blend. Awesome leftover too!"

"I made this after watching Guy make it on Guys Big Bite. To lighten it up a bit I just made the burgers and donkey sauce not the bacon or cheese. The burgers were awesome, used 85/15 grass-fed beef and the flat side of a stovetop grill. The donkey sauce was a bit mustardy for me but still good. "

"To lighten it up a bit I just made the burgers and donkey sauce not the bacon or cheese. The burgers were awesome, used 85/15 grass-fed beef and the flat side of a stovetop grill. The donkey sauce was a bit mustardy for me but still good. "

"I have made this several times and it is incredible. As ricotta is not my favorite, the bechamel is perfect. It was tough for me to go back to ricotta after I had lasagna in Florence and realized they use bechamel and not ricotta in traditional Italian lasagna. I also make the meat sauce for use with just about any other pasta dish. If you don't h"

"I have made this several times and it is incredible. As ricotta is not my favorite, the bechamel is perfect. It was tough for me to go back to ricotta after I had lasagna in Florence and realized they use bechamel and not ricotta in traditional Italian lasagna. I also make the meat sauce for use with just about any other pasta dish. If you don't h"