tag:blogger.com,1999:blog-1007405411987426633.post6787732967134753512..comments2009-08-07T09:29:35.109-07:00tomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1007405411987426633.post-87287105955008093392009-08-07T09:02:39.425-07:002009-08-07T09:02:39.425-07:00looks like the real deal from the taco truckAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-41642454464551579862009-08-03T22:17:10.255-07:002009-08-03T22:17:10.255-07:00This recipe actually works for 6lbs or 50lbs. 8 hours at 275F will get tender meat regardless of volume as long as it's at least 1/2 way submerged. I've had good results every time I used it - it's my standard for slow cooking porktomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-20303206888147101442009-08-03T12:19:23.526-07:002009-08-03T12:19:23.526-07:00tom, how would you adjust the cooking time for less or more people?Stevenhttp://www.blogger.com/profile/02375952823481644651noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-66561914748718177142009-07-19T18:18:32.181-07:002009-07-19T18:18:32.181-07:00Looks delicious, maybe I'll try making some.MattChannoreply@blogger.com