The main recipe here is originally from the Portland restaurant Meat Cheese Bread. It was in our local paper, in the weekly food section. I saw it, made Homer Simpson type sounds as I thought about how good it must be, and promptly decided to give it a try.

That said, I tweaked it a bit. Not so much for taste or anything, more due to what ingredients I had and the level of time on a Wednesday that I had to devote to this. Mainly, I crock-potted it while working, so that when I came home, the house would smell so good that I would almost fall over after stepping through the doorway.

One Saturday or Sunday, I will try this in the oven but it did work pretty well for me to turn it on low in the AM before leaving for work (7:00 AM) and . . . → Read More: Experiments in Pulled Pork — Sandwiches (and then Enchiladas)