recipe reviews for:

A Nice Slow-Cooked Pork

“Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.”

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Reviewed: Feb. 13, 2012

Good, I didn't taste much of a difference of doing it this way verses just putting a plain roast in the crock pot with the vegetables. A pork roast puts out enough liquid on its own. There was obviously more liquid, but not enough of a difference in taste of the meat. Ill probably do without the broth next time, maybe just do the sherry, see if that helps.

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1 user found this review helpful

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Carrie

Reviewed: Jan. 30, 2012

I did not care for this recipe.

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2 users found this review helpful

Reviewer:

Roz McAfee

Reviewed: Nov. 8, 2011

Since my boss and I are on low carb diets, I omitted the potatoes. I also didn't have sherry or vegetable broth. I used sliced yellow onion instead of pearl onions, chicken broth instead of vegetable broth (and not so much, maybe 1 to 1-1/2 cups). After slow cooking overnight, I used a package of mushroom gravy mix to thicken up the liquid. I made this for my boss and she said it was "out-of-this-world good" and that she and her family licked their plates!

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4 users found this review helpful

Reviewer:

CHEDRIC

Reviewed: Oct. 19, 2011

I seared the roast over high heat in my iron pan. I agree with other reviewers and cut the broth to 2 cups with a little less than a cup of wine. That still gave me quite a lot of liquid, but I like the meat to be almost completely covered while it's slow cooking. Since I reduced the liquid, I also cut the rosemary to a half tablespoon ... I think I'd cut it to a teaspoon next time because it's flavor is so strong. The resulting pork is very close to a pulled pork. I would make this again ... possibly adding green beans and carrots.

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3 users found this review helpful

Reviewer:

Poirot

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 10, 2011

This was fabulous. I did follow some of the other reviewer's suggestions and made the following changes: Halved the veg broth, 3/4ths cup of sherry, doubled the rosemary, added some thyme, and a clove of garlic. Next time will add way more salt but other wise it was AMAZING.

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3 users found this review helpful

Reviewer:

Caitlyn

Reviewed: Aug. 24, 2011

Nice Slow-Cooked Pork Haiku: "Tender, easy, good. (I used pork loin, and not roast. I'll make this again!" I had a massive hunk of pork loin that I'd split in half to freeze, so I used part of it for this meal. I also only had about a cup's worth of pearl onions, so I supplemented chopped Vidalia for the other half. Otherwise, the rest of the recipe went as written for me, and the pork was fall-apart-tender in about 6 hrs. on low. I'm surprised that the rosemary taste didn't come thru at all, so when I make this again, I'll definitely increase the rosemary, as well as add some minced garlic, and possibly some carrots, just for some additional veggies to sit and soak up the nummy juice.

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5 users found this review helpful

Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: May 8, 2011

1) Halved the liquid, doubled the rosemary and pepper 2) Added veggie bouillon and packet of onion soup mix 3) Used yellow onion instead of pearl onions 4) Added carrots 5) Served with Sourdough Ciabatta bread 6) Fall apart delicious and well received

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7 users found this review helpful

Reviewer:

Dying_sun

Cooking Level: Expert

Reviewed: Apr. 20, 2011

This recipe was very good. I followed the suggestion of other reviewers and used only 3/4C chicken broth and 1/4C sherry, and I did not have too much liquid. I also used a regular onion, chopped, and omitted the mushrooms.

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6 users found this review helpful

Reviewer:

caitlincvv

Reviewed: Feb. 22, 2011

I like crock pot recipes and this one is a keeper. I followed other reviewers suggestions on reducing the liquid. I used 2 cups veggie broth and 3/4 cup sherry and had PLENTY of liquid after it got done cooking. I will probably just use one cup of each next time. I roughly chopped a white onion in big chunks instead of pearl onions and also added some carrots chopped the same way. One last thing, I should have left the mushrooms whole like in the pic. Didn't realize how much they would shrink :-) Overall a great recipe. Thanks Lori, for posting it!

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12 users found this review helpful

Reviewer:

MrBadCookWhoLikes2Cook

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

Reviewed: Feb. 5, 2011

This recipe is great! Just made it tonight and had to come back on to rate it. Instead of pearl onions (I don't like them) I sliced a sweet onion, and I also added carrots. My huband said this one is keeper! The only thing I might change is use a little less broth and maybe add some thyme. But it was great as is!

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13 users found this review helpful