Reviewed: May 27, 2009

Bland, too much liquid. Good winter stew with some doctoring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

The flavor was good but I agree with some other reviewers that the liquid was too much, and I only used half. I will try this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

This was so tasty! Next time I'll take the bones out of the meat before I cook it. I'll also stick with what I did this time: using only 1/2 the can of vegetable broth. I didn't put in mushrooms, but instead used carrots & potatoes (Idaho, not peeled). I layered meat, liquids, seasonings, onions, potatoes, then carrots. Just tossed it all in, didn't mix, and let it cook all day while I was a work. By the time I got home, the potatoes were nice and soft but not mushy, the carrots were the same. The meat was very tender. It's like a cozy stew! I'll definitely make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

The meat just falls off the bone and is lucious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

christinascookin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

Turns out the frozen hunk of meat marked "Pork Shoulder" that I pulled out of the freezer was actually 2 thick pork steaks. I had my mind set on this recipe, so I used them. I used chicken broth instead of vegetable and cut the sherry down to 1/2 cup. Added all the veggies but the mushrooms at the beginning, put the mushrooms in for the last hour of cooking. After 6 hours on low, I took the steaks out, shredded them (didn't take much more than poking at them), and returned them to the pot. I cooked it on low for another hour, then thickened with about 1/2 cup of instant potato flakes. Served it as a pork stew with french bread for dipping. I thought it was pretty good, but my fiancee was raving about it! 4 stars because I added thyme, a bay leaf, and a clove of garlic to make it more flavorful. Thanks :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

I was nervous about making this, due to the mixed reviews, but it was FANTASTIC! We followed the recipe exactly and dipped the pork in BBQ as we were eating it and it was tender, just fell right apart and tasted wonderful! I would recommend cutting down the liquid and using diced onion instead of pearls. We'll probably forgo the mushrooms and use carrots next time, too. I also used a center cut pork loin as my cut of meat. Those who say this is bland and dry must've done something wrong - it will become a regular recipe for our family!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

This is an easy worry free way to get a scrumptious home cooked meal to the dinner table. Great for a lazy Sunday. Do take heed that this recipe calls for too much liquid. If you reduce it as the others suggested you will be just fine. Also after the 1st 5 hours I chose to add 3 Tbsp blended with cold water until smooth. Crockpot cooking will not reduce liquids, therefore this will thicken it up a bit. Also, I took a picture because I remember someone saying it lacked presentation. Presentation is up to the indivdual. There are many different Crockpots that not only cook, they also look great serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrscdavis

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

The pork is tender. But bland flavor and artistic presentation is awful. Grayish brown food. Will never fix this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pugmom

Cooking Level: Expert

Home Town: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

delish, DH finished off the leftovers in the middle of the night, apparently he couldn't stop thinking about it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

We liked this recipe - I did it in a LeCruset pan in the oven at 275* for about 7 hours. I only used 1/2 cup chicken broth and 1/2 cup wine and it was dry. I'd add a bit more liquid next time. Oh yeah, I think my meat was beef too. No problem! I served it with brown gravy and buttered noodles. We didn't eat many of the roasting veggies (pots, carrots, regular onions). I would make it again - husband gave it thumbs up (his tail was wagging for the good dinner)!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CPCEYSSENS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

Maybe it was me, but I followed the recipe exactly, and we did not like this at all. Won't be making this again. Sorry :(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SophiaV

Cooking Level: Expert

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

I used a 3.5 lb. pork roast, which ended up being to big for my crockpot! After I had dumped all of the ingredients in I had to cut part of the roast off. I think I ended up using too much cooking sherry in the end, but all in all the roast came out tender and pulled apart nicely. I'm not sure I liked the mushrooms cooked all day in the crock pot, they come out over cooked...?? With the vegetable broth, sherry, etc. it seems like it's too watery or something you have to drain the potatoes well otherwise you end up with a lot of watery "gravy" on your plate. Tasty recipe, however not sure I'd cook it again this way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SoCo_Mama

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

Didnt care for the flavor...wouldnt make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

coujen

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2007

This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done, I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary, and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary, thyme and oregano. I used several springs of thyme and oregano, and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise, this was quite good, and my husband and I enjoyed it.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

turned out perfectly tender

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

shellbee

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2007

I put in all the ingredients plus two cans of sliced new potatoes and 2 cans of sliced carrots. We then went for an 8 hour ride. The house smelled great when we returned and the result was fabulous. This recipe has been added to my recipe box and will be used again. Thank you Lori.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bob of Show Low, AZ

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Show Low, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

This was really good. i seasoned the roast first with salt, pepper, garlic powder and some italian herbs, then browned it on all sides. I also reduced the liquid a bit- 1 cup sherry, 1 cup chicken stock...it was plenty of liquid. also, I served this over egg noodles that I cooked in stock and some of the liquid from the crock pot...my hubby loved it! He even went back for seconds...will definatley make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2007

My husband said that this is the best pork roast he had ever had, and I agreed! This is WONDERFUL! So moist and juicy, and full of flavor. Incredible roast, everyone should try this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

April

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2007

I decided to rub the salt, pepper & rosemary into the roast and brown it in olive oil, before adding to crockpot. I never measure 'chopped' potatoes, just cut up 4 med and 2 sweet potatoes. Didn't have pearl onions so chunked 3 med onions, and after reading how much liquid everyone's having left in it, I used a TOTAL of 3 cups between beef broth,rose wine & sherry (only had 3/4 cups sherry-rest was beef broth-1 can and wine to bring up to 3 cups). Also added 3" chunk off stalk of celery, cut to 1 1/2" sections and a few carrots,chunked up. Roast tasted good, but it 'shredded' when I tried to cut it. Would make GREAT shredded pork, but I may have to use a different cut of pork or let it sit a while before cutting-I think I used a boneless pork loin.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NancyE10

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2007

Great recipe! We browned the pork roast on the stovetop and placed it on top of the liquid/vegetable mixture. We also added carrots, and used about 1/4 cup of chicken broth and 1/4 cup of red wine instead of sherry and still had lots of liquid. My husband said it is his new favorite pork roast!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

3boysmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

A Nice Slow-Cooked Pork

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!