Reviewed: Feb. 6, 2007

Made this sans the potatoes (not enough room) and substituted a tsp or so of Mortons herb spices instead of rosemary. Cannot rave enough about how tender it was and the taste was super. Pork roast never tasted so good. Greg

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

Reviewer:

greg

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

Reviewed: Jan. 30, 2007

We made this for company, who LOVED it! So glad I took a chance on this recipe... it's now my only slow-cooked pork recipe.

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

Reviewer:

Anna

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

Reviewed: Jan. 23, 2007

can i use this with a bone in shoulder roast, thanks, jack

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

Reviewer:

POPPYJ1

Cooking Level: Intermediate

Home Town: Watervliet, New York, USA

Living In: Venice, Florida, USA

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

Reviewed: Jan. 14, 2007

Very easy to make and the aroma was great - giving it a 4 stars because the meat was a bit dry and the flavor wasn't very strong. Had my in-laws for dinner and they were very happy with this, as was my husband ... added carrots and used regular onion as opposed to the pearl onions. I would make this again and add in some italian spice.

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

Reviewer:

WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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

Reviewed: Jan. 7, 2007

This is a great recipe!!! Served it baked in a large roaster at 275 for 6 hours for my husband's birthday dinner.

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

Reviewer:

framo

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

Reviewed: Jan. 5, 2007

Very good. I managed to fit all of the non-liquid ingredients in, but cut the liquid back to 1 cup of broth and 1/2 cup of sherry.

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

Reviewer:

Amanda

Cooking Level: Expert

Living In: Long Beach, California, USA

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

Reviewed: Dec. 8, 2006

Not bad, but we didn't really care for the sherry... I'd cut it in half. Also, I used about half the liquid called for, and still ended up with too much. I made gravy with it, but doubt we'll be able to use all of it.

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

Reviewer:

Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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

Reviewed: Dec. 6, 2006

We truly enjoyed this meal. It was easy to prepare. I may cut back on the Sherry next time and add green vegetables 1/2 hour before serving.

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

Reviewer:

lisa

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

Reviewed: Nov. 23, 2006

This was absolutely delicious! I couldn't fit the potatoes in the slow cooker, so I boiled/mashed them separately and used the sauce as gravy over both the potatoes and the pork. I did thicken it with some cornstarch. I used frozen pearl onions which worked out just fine. The key ingredient is the sherry. I will definitely be making this again.

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

Reviewer:

Maryanne

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

Reviewed: Sep. 25, 2006

This recipe was okay. The pork was greasier than I expected. The potatoes and boiler onions came out very yummy and savory. I made bbq pork melted sandwiches with the leftover pork: definitely recommended: saute some onions & a good bbq sauce: pile onto hearty bread & melt stovetop for a superyummy sandwich. The recipe calls for too much liquid in my opinion, yet it was very moist and flavorful. Eye appeal? Not so much. Savory & hot & melty? Definitely. All around? Pretty Good.

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

Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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

Reviewed: Sep. 22, 2006

This was so easy and so yummy. I didn't change a thing.

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

Reviewer:

ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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

Reviewed: Aug. 18, 2006

Good, I have made it several times. The sherry was a bit to overpowering for my family's taste, I used chicken broth instead and then used the leftovers for pulled pork BBQ the nest day.

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

Reviewer:

RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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

Reviewed: Aug. 16, 2006

Very tender. I would use less rosemary and more veggies. But easy and tasty. Great leftovers, too.

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

Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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

Reviewed: Jul. 16, 2006

Wow, this roast is excellent. I made this for dinner, and my picky 7 year old devoured it! I was asked by him to please make it again sometime SOOON!!!

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

Reviewer:

GENELLEB

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

Reviewed: Jun. 9, 2006

This was just great! I didn't have any onions, so used dried minced onion. Didn't have any rosemary so I used Italian seasoning. Also, cooked it in the pressure cooker. Just wonderful.

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

Reviewer:

Elisabeth B.

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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

Reviewed: May 7, 2006

Crock Pot isn't Necessary This was a good recipe. It was easy to prepare: chop and wash vegetables, add liquid ingredients (I used a can of vegetable broth and a can of chicken broth and the cup of sherry), I added the seasonings and mix everything together in a roaster. I then put my pork shoulder roast on top of everything. Good for letting kids help, i.e., adding the vegetables, liquid and seasonings. Because my roaster was fairly large I added carrots, and more mushrooms and potatoes. I adjusted the seasoning (to my taste) to compensate for the extra veggies. I braised this at 275 degrees for over 6 hours and it was excellent -- hearty, tasty and beautifully tender. Vegetables were tasty.

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

Reviewer:

MiKeSc

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

Reviewed: Apr. 26, 2006

I gave this recipe 4 stars - not because we didn't like the taste - it was very good; but because of the amount of liquid. I used the advice of previous reviewers and cut back, but there was still too much watery liquid. I dissolved one vegetable bouillion cube in about a half can of chicken broth. To this I added about 3/4 cup of sherry. I used a bag of frozen pearl onions along with fresh mushrooms, fresh rosemary, black pepper and salt. I parboiled some red potatoes and added them to the crockpot about an hour before serving (I didn't want them to be mushy). We really liked the way this tasted and I will cook this again. Like so many crockpot recipes, its presentation was lacking - not the flavor.

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

Reviewer:

kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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

Reviewed: Mar. 31, 2006

My boyfriend still talks about this meal, two months after I made it last. He actually brags about it to his friends...lol. I followed the recipe almost exactly, however I did add some carrots because I had them on hand. It was very tastey, and so tender that when we went to remove it from the slow cooker, we cut it in half with a nylon serving spoon (likely because it had been slow-cooking for the whole day). Thanks so much, it was a definite hit!

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

Reviewer:

CBELLA

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

Reviewed: Feb. 28, 2006

Oh my gosh this was fabulous. The meat was so tender and juicy and we used the left overs for sandwiches.

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

Reviewer:

Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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

Reviewed: Feb. 23, 2006

Very tender, fall apart pork. I used 2 cans of chicken broth instead of the vegetable broth, and just a splash of sherry. It was still really liquid-y, so I thickened it to make a gravy. The meat was so tender it literally fell apart, so I shredded it. I served it over egg noodles, which I think was a mistake. If I make it again, I'll probably skip thickening the sauce, and then serve it with rice instead of egg noodles. Thanks!

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