Reviewed: Feb. 20, 2006

This is sooo tender, it falls apart.

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Reviewed: Jan. 20, 2006

I bought a whole hog about a couple of months ago and used this recipe a few times. Let me say, it's worth the litte effort of preperation for a great meal. I fed many family and friends with no complaints. Thank You

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John K.

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Reviewed: Jan. 12, 2006

This was a very easy meal to prepare however I thought that it could have used more flavor.

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Jenifer

Cooking Level: Intermediate

Living In: Townshend, Vermont, USA

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Reviewed: Jan. 8, 2006

i thought this was good. The meat came out very tender and moist, but my husband thought the rosemary was to overpowering and not enough flavors came out from the other ingredients. Thanks for sharing though.

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PIPPYMOE

Cooking Level: Intermediate

Living In: Glen Carbon, Illinois, USA

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Reviewed: Jan. 3, 2006

This recipe was great (after a few changes)! I followed previous suggestions and cut down the liquid significantly. I used ¾ c vegetable broth and ¼ c sherry and had TONS of liquid. Threw in a few carrots and served over mashed potatoes. My husband called this melt-in-your-mouth-pork. Delicious!

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PANTSY

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2006

I changed this recipe to use what I had around the house. I don't remember what cut of roast I used, but it was just under two pounds. I used 1.5 cups of water with 2 cubes of chicken bouillon in it. I omitted the sherry and potatoes (we ran out of spuds a couple days ago!), used 1/2 an onion (diced), a can of sliced mushrooms, 2 carrots (chopped into big pieces), 2 stalks of celery (diced), and then I added a little thyme and Italian seasoning. After maybe four hours, I added half a package of brown gravy mix, and then half an hour before I served it I added some cornstarch slurry to make it thicker and almost gravy-like to serve over pasta. To me, it NEEDED salt! I salted it a little in the pot, and that helped a lot. It was pretty good, and reheated fine. Thanks, Lori, for a great base recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 1, 2005

This was the most tender pork I have ever had in a crockpot - very good. I didn't use sherry, used 1 can (2 cups)fat free chicken broth instead of the quart of veg broth, added 2 cloves garlic chopped, and sprinkled 1/2 package of dry onion soup mix on it. Next time I'll add a thickener to make a real gravy and cut back the liquid to 1 cup total.

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Liz K

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Reviewed: Nov. 26, 2005

Very tender, I enjoyed it. I used sliced onions, about half the sherry, and a little less broth than called for. It still had a lot of liquid, but I'll keep that in mind for next time.

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la

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Reviewed: Nov. 2, 2005

Almost like a cajun done it.

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AJDELAUP

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

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Reviewed: Jul. 26, 2005

This recipe was really good. My family enjoyed it. I used chicken broth which gave it more flavor and I had to add quite a bit of garlic salt. I did not use the sherry (I didn't have any) and it was still good. I did think, however, the dish turned out to be more like a soup.

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vidarosada

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Reviewed: Mar. 3, 2005

First I would like to say the pork was excellent! Super tender. But I think the recipe called for too much liquid. Lori did note that you could cut back. I think I would use half next time so that at the end you could make more of a gravy rather than having it like a soup. Then it would be more like a pot roast. Yummy! It would be great with mashed potatoes. I'm not much for the pearl onions. My husband called them "onion balls". Sliced or chopped onions would work. I have never made a pork shoulder roast and this was great. Thanks for another great pork recipe.

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HELCHA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: La Grange Park, Illinois, USA

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Reviewed: Dec. 24, 2004

How big do they make crock pot's? I couldnt fit any spud's in mine either. I thought that the extra sauce/gravy could use some thickining. I used some corn starch added to the gravy and tossed it on some smashed potatoes. The flavor in the pork was faint. With only BBQ and this one in the arcives for shoulder I'm not sure if I'll use this one again. Lot's of extra sauce... -Big Jesse

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Nov. 3, 2004

Delicious. I've never cooked shoulder before and this is definitely the way to do it!

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MELCOLVARD

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Reviewed: Nov. 2, 2004

I would not ever use this recipe again - not even as a base. My roast had absolutely no flavor ... even though I added extra spices. My husband agreed: totally bland.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2004

Wonderful, flavorful, and easy! This cut of meat is a bit too fatty for my taste (but my husband and I are both pretty picky about fat) I will definately make this again, but will try a slightly leaner cut next time. All my guests raved over this super simple dish.

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ALIANN

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Reviewed: Oct. 19, 2004

Wanted to add that I've made this with pork shoulder ribs as well - but both those and the roast should be boneless (at least that's what I prefer). Whatever cut of pork you chose, make sure they aren't TOO lean (very lean meats will come out tough when slow-cooked). We often add a lot more mushrooms just because we like them so much. If I don't have pearl onions, I use frozen chopped white onions, it's all good. My husband is always requesting this. As a previous poster mentioned, there is a good amount of extra liquid/gravy (we like it that way). But keep that in mind - if you don't want much, drop the amount of broth and sherry by half. Or you can thicken it to make more of a stew. Whatever you feel like, ya know? :)

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Lori Evans

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Redmond, Washington, USA

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Reviewed: Oct. 18, 2004

We loved this recipe, even though I didn't have room in the crockpot for the potatoes. It turned out with more liquid than expected, probably because I left out the potatoes. We poured the leftovers over noodles and ate it as soup. Will try it next time with the potatoes, or add barley for a heartier soup. Yummy!

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MistyMoon

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Reviewed: Sep. 30, 2004

I'm not a big roast fan, but my husband is, so I made this, knowing that it was right up his alley. Well, he absolutely RAVED about it. The pork was melt in your mouth, the potatoes were cooked perfectly tender, and the mushrooms and pearl onions were nice complements. Next time, I might even go a bit overboard and take some of the juices and make a bit of gravy to go with the pork for a very traditional Sunday dinner. Add some rolls and presto~ the perfect meal. Thanks!

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TWINSNMORE

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Reviewed: Sep. 28, 2004

This is the best pork roast I've ever had. Moist and flavorful. I think that next time I might add less broth and sherry and more vegetables like carrots and green beans because the vegies were so good! Thanks for the great recipe, and my family thanks you, too.

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JHABER4942

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Reviewed: Aug. 25, 2004

This was the best pork roast ever. Everyone chowed down and my husband was looking forward to leftovers, but the pot was empty. Will definately make this again

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ASHLEY2004

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A Nice Slow-Cooked Pork

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