This recipe was delicious! I took the advice of many posters before and tripled the sauce ingredients (except the sugar and the water), used fresh minced garlic instead of powder, browned the roast, and pierced it with a fork to allow the juices to penetrate. I also brined the roast before I put it in the crock pot (3 lb roast-2 quarts water, 1/4 cup sugar, 1/4 cup salt, leave it to soak for 1 1/2 hours), which may have prevented the dryness others complained about. I made this late in the day, so I had to put it on high for 3 1/2 hours instead of on low for longer like I normally would. It still turned out very juicy and flavorful, but next time I'm going to try marinading it overnight as others have suggested and cooking it on low all day. I plan on turning the leftovers into shredded pork tacos. I will definitely make this again, with buttered acorn squash and sauteed zucchini on the side!

Reviewed On: Oct. 21, 2009