Recipe by CHRISTYJ
"Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!"
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bone-in pork roast
Awesome!! I marinated the pork (butt) overnight, then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy, I took 3/4 cup of juices and added cornstarch, then a pinch of salt, pepper, savory, ginger, and parsley. Great! Thanks for the recipe!
Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!
This is a great recipe that I recommend to everyone. On my second attempt I pricked the meat before marinating and the flavour was too intense.
We all thought this was EXCELLENT!!!
This was the best pork roast we had in a long time. Only one change, I slow-cooked the roast in the oven on 250 degrees for 3 hours and then raised the heat to 300 degrees and removed the lid so the pork could get nice and brown.
My husband loved the recipe and so did our guests. It's delicious and the meat becomes so tender and juicy. I am having another dinner this weekend and this will definitely be on the menu!
This was really good. I added a little chinese five spice powder (maybe about 1/8 tsp)and let it marinade overnight. This was a cheap roast that came out very tender. I did have a problem with the marinad burning on the bottom of the pan (maybe add a little water). Leftovers are great diced up in fried rice.
Excellent, placed glaze in crockpot with roast for 8 hours. Will be making again...very good with mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Roast Pork
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 195
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