Nobody enjoyed this dish. While the pork was tender the flavor was boring.

I took the advice and added the last 1/2 hour: 1 small pineapple w/ juice, 1 cup frozen veges, 1 green pepper. Serve with/over Rice and with Sweet and Sour meatballs. Yum. Thanks for the recipe.

This was fine for a meal, but nothing amazing. I wont be making it again.

Kinda blah. I made this recipe the way it was written just to try it as is but I ended up adding pepper flakes to it. That helped a little. I saw the part about the pineapple but did not know how that would go over. I used the remaining meat the next day mixed with bbq sauce and that was ok. I don't think I will be making this one again.

It was ok. I used pork tenderloin. For some reason the pork remained dry. The sauce was too watery as others have said. It smelled great and had a good flavor, but I probably won't make it again.

with some alterations this has become a dinnertime favorite! So 4 stars for giving us a great recipe to work with. My changes: I brown the pork in a non-stick skillet, sprinkling with salt and pepper, then place in bottom of crock pot. Then in same the skillet used to brown the pork I place the onion (add a tiny bit of olive oil if needed) and 1 green bell pepper thinly sliced and saute for about a minute or two. Then I add these to the crock pot making sure to scrape out all the brown bits left over from pork and sauting (somtimes I add in a tablespoon of water to help loosen it up). Then I add in pineapple, leave out the mushrooms for us, make the sauce, pour it over everything and cook as normal. With these changes it's a hit for us!

I added strips of raw cabbage - I'm sure that bagged coleslaw mix would work just as well. As well, when browning the pork, I put in about 3 tbsp. of balsamic vinegar. It gave it a little sweetness and my whole family loved it.

My family and I really enjoyed this simple through together recipe. It is nothing elaborate but that is what makes it so fun, one can make it so. For spicy add thai chilis, for hawiian add pineapple and grn. pepper, for italian add herbs i.e. rosemary/oregano/basil. It can be served atop any starch to fit ones 'through together' idea. I actually have made this both times ontop of the stove at a heat of medium low (simmer, covered, with the occasional stirring) in just a matter of 2 hrs and the meat just falls apart in your mouth. So even if one doesn't get it going before they start their day tender meat can still be achieved in just a few hours with not much other work. :o) thank you

I thought this dish had potential but seemed a little watered-down and bland. I may give it another shot but I think I will cut the amount of mushrooms and add pineapple just before serving. It's lacking something but I can't put my finger on what. I'm hoping the pineapple will help.

Good and easy when made just as written. I've also cooked this in a dutch oven on my stovetop. Since the dutch oven has a tight-fitting lid, less of the liquid evaporates and you have a saucier meal.

I have fixed this dish twice. The first time I drained the mushrooms and the dish came out dry. The second time I did not drain the can and it added just enough liquid to it. The dish has a great flavor and will more than likely fix it again.

Easy to make and very,very good to eat.

Amy, thanks for sharing this recipe. Several people enjoyed this one.

This was good, I used a poin tenderloin roast. I also added the pineapple and green peppers as suggested in other reviews. I spiced up the roast when browning it before putting in the slowcooker.

This was just alright for us. It was good, but not as flavorful as I had hoped. I even added the pineapple and pepper as suggested. It is very easy, so I will likely make again with a few more changes.

My family really enjoyed this, even my 2 year old. Will make again, thx

My husband thought this was wonderful. It was easy and full of flavor.

What a great dish, have made this several times. I don't do the mushrooms though, instead I putin a bag of mixed veggies and serve over brown rice.

this was interesting...definitely not even asian-esque. I added more vinegar, some rice wine, and soy sauce. I thickened it with a cornstarch slurry. I also added some canned pineapple. It was not bad. before I doctored it up, it tasted like vegetable soup.

My husband liked this more than I did. I made it as the recipe states. If I try it again I will add the green peppers and pineapple.