Colleen, is the pulled pork you use sweet and vinegar-y? I'm trying to imagine all these flavors together but my brain keeps saying carnitas should taste "like this". Stupid brain. Cathy, I've used a similar rub then cooked low and slow in the oven. The taste was good but my roast ended up dry. What did I do wrong? As for the Liqiuid Smoke, there's something about that flavor that doesn't do it for me, although my husband and brother in law are okay with it. Adding real cut up smoked pork (chops) gave it that authentic taste w/o having to use the liquid stuff or actually do the smoking. Semi-related story: When we were newlyweds we lived next to my new sister in law. Imagine Martha Stewart with a southern accent, black hair and startling blue eyes. She was so perfect that it was intimidating - the way she kept her home, the way she looked, everything - but especially her cooking. Everything she made was delicioius, and there I was next door, only knowing how to cook hot dogs, hamburgers, frozen pizza and tacos. I had a taste for sloppy joes one day - which we called bar b q sandwiches in my family. I called up the sil and asked, "How do you make bar b q?" To which she answered, "Well, first you dig a pit ..." I've been trying to perfect NC barbeque ever since then (without having to dig anything, lol). In other news, my son, his girlfriend and one of their friends stopped by on Sunday so I have WAY LESS leftovers to screw up. Thank you all for your help!

Here's another...I think it came from this forum years and years ago....still wait8ing for Ann T to post...*wink* Ginger Carrot Soup 2 tablespoons sweet cream butter 2 onions, peeled and chopped 6 cups chicken broth 2 pounds carrots, peeled and sliced 2 tablespoons grated fresh ginger 1 cup whipping cream Salt and white pepper Sour cream Parsley sprigs, for garnish In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Recipe courtesy Maxine Bonneau Show: All American Festivals Episode: Carrot Festival

I know this sounds terrible - but is delicious - Use strong coffee - like leftover from the morning 4-6 cups(?)- onion- green pepper - garlic - fresh ground pepper - sometimes I throw in a diced hot pepper. Add enough water to cover - Cook very slow - crock pot or on top of stove until fork tender. I actually cook mine in the oven - convection @ 285 about 2 hrs. in a large Le Cresuert dutch oven. Let rest in the jusices. Remove - shred w/ 2 forks. This cooked pork loin is then used for barbeque, frajitas , Black bean soup, nachos, enchiladas........I keep a stash of frozen cooked pork in the freezer. People love it!

Pat, it's my Christmas entree. I'll make it tomorrow. I'll assemble it today. I found a recipe for an apricot stuffing as well but opted for the lower carb factor in this recipe. The other had bread in the stuffing. My ex, who is diabetic, will be get a care package. If I'm not too harried, I'll take a pic and post it. Here is a link that might be useful: Apricot stuffed pork loin recipe.