"This was a quick and easy recipe (extremely), but came out a bit saucy. Way too much liquid in this! It actually MUST be cooked in a dutch oven, but if you follow the recipe to a T, i found it to be more of a stew than a solid dish. GREAT flavors though! Next time, I'll cut the liquid in half.""

"I found this recipe on my Food Network app because it was a cold sunday, and I wanted to make some warm and comforting soup. This one hit the spot! It's definitely a spicy one, but delicately rich in flavor without being overwhelming. I added some chicken I roasted with garlic and pepper, and it was just fabulous! I entertained with the first ""

"These are amazing! I sliced mine in half wheels (cause I like the thin potatoes in my au gratin), and actually added Onions thinly sliced that I had left over from the Port Shoulder recipe she featured on the same episode. Boy, were these GOOD! The key I think was the sharp cheddar. I used a very sharp, artisan white vermont cheddar, and the c""

"I saw this recipe on Pioneer Woman yesterday, and it was an instant crowd pleaser! Between this and the Potatoes Au Gratin, there were some very happy stomachs. =)

What I like most about this dish is it's pulled pork that doesn't really need any added sauce for moisture. I've never thought to shred the port and put it back into the juices, but""