This is a "must-make" recipe. So easy to make, and my crockpot had it perfectly tender and juicy in just 3-hours (it smelled so good I couldn't wait until the 4th hour and had to taste -- it was done, and amazing!) For the pork, I used a package of thin pork cutlets (less than $2.00 for 5 cutlets), and sliced those thinly. I doubled the sauce as others had recommended because my family always wants extra sauce to spoon over rice. I omitted mushrooms to accommodate a family member preference, and added half a can of pineapple chunks, drained, as another reviewer had suggested. After 3 hours, the pork is fork-tender, the sauce is a perfect blend of sweet and tangy and a wonderful consistency, and my prep time was only about 15 minutes. This recipe is definitely a keeper! For those who try and the meat comes out dry, try doubling the sauce ingredients, and be sure to fry the pork strips first in hot oil on fairly high heat, until the pink is gone. This will seal in your juices.
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