Reviewed: Aug. 31, 2009

My family LOVES this meal!! I serve it with brown rice and they eat all of it!! And, I have a few picky eaters!!

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aa

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Reviewed: Aug. 7, 2009

I made this recipe to the letter. I agree with alot of previous reviews, the soy sauce was too much, I wont be making it again.

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Jacobs dad

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Victorville, California, USA

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Reviewed: Feb. 25, 2009

very tasty! this is the closest I've found to tasting like restaurant-style chinese bbq pork.

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WRUDD

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Reviewed: Feb. 9, 2009

This was not good. Too much sherry. Leave it out! I wasted a very expensive cut of meat. the taste was overwhelmingly bad. Note: I did the recipe as indicated.

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OLGA

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Reviewed: Jan. 30, 2009

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.

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CookingDiva

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 16, 2009

My husband enjoyed this. I put it in the crock pot (high) since I didn't have the time to put it in the oven. It still came out moist.

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ChineseCook

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Reviewed: Jan. 13, 2009

Have made this recipe several times making adjustments with what I had on hand. Substituting apple juice for honey, garlic powder for fresh, etc. and every time this comes out perfect. Roast can be used as an addition to many asian dishes as well as a stand alone! Thanks for posting!

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I peddle blooms

Cooking Level: Intermediate

Home Town: Dade City, Florida, USA

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Reviewed: Dec. 28, 2008

This recipe was perfect. I marinated for 8 hours and basted as suggested. It had a wonderful flavor throughout the meat. Everyone enjoyed it.

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SANDIOC34

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Reviewed: Dec. 14, 2008

Marinaded overnight and cooked in slow cooker on medium for 6 hours. I only used 1/2 cup of soy sauce cause it was all I had (I think 3/4 would have been too much). Family enjoyed the pork (wasn't dry) and we were split on the marinade sauce. Some thought it was too strong but others thought it was good and a nice break from our usual ketchup on pork.

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SmitY1910

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Aug. 30, 2008

too soy, too big. not a hit.

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HEARTDANCE

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Reviewed: May 10, 2008

Yum---This was really good!!!! I followed the recipe to the letter (except I used boneless pork roast because I couldn't find one with bone in)It was perfect!! Just like you get at the resturaunts. I will make this again and again. The kids even were eating it like it was dessert!! GREAT RECIPE!!!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Apr. 1, 2008

Awesome! I did not have any honey or dry sherry, used a sweet wine instead. I also smoked it slow for about 10 hrs. Meat was not dry, very tender and delicious! Will make again.

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Kim

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Reviewed: Jan. 10, 2008

This roast was so juicy!!! My very picky 8 yr old even loved it.

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Meggan

Cooking Level: Intermediate

Home Town: Hawkeye, Iowa, USA

Living In: North Pole, Alaska, USA

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Reviewed: Aug. 1, 2007

I used a very lean boneless pork sirloin roast -- the meat came out very juicy and not at all dry. One note, I did not pierce the meat. I marinated overnight and substituted pineapple juice for the sherry. One word of caution, marinade was very good but as a gravy a little goes a very long way! I served it with a fried rice recipe found on this site. Thanks for the recipe, everyone enjoyed it.

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ChefAno1

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Reviewed: Apr. 13, 2007

I made this with a pork tenderloin that I marinaded overnight. The flavor was good but it was missing something, and I'm not sure what. I plan on using the leftovers to make egg rolls tomorrow. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 27, 2007

I made this in the crock pot and cooked it for about 7 hours on low. It came out very tasty but just a little dry. I think I must have cooked it a little too long. I made it for company and it got great reviews. It was also very easy to make since I used the crock pot.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 25, 2007

Did this recipe twice, once in oven then in slow cooker. Simply fantastic. The Aroma filled the house. Guest raved, unfortunated for me there were no next day leftovers... thanks...

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Lawrence Morgan

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Reviewed: Oct. 8, 2006

Favorite

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vincent

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Reviewed: Jul. 11, 2006

I prepared this in my "slow cooker." The cooker is a newer model and cooks things super quickly. I used the "high" setting and my five pound roast was perfectly done in 1 1/2 hours. The aroma was wonderful and the meat was a perfect compliment to the dressing, Bavarian sauerkraut, and gravy that I prepared. In a word; awesome!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 12, 2006

Amazing! This was the best pork roast I have ever made. Because I only had a 2 lb roast I decreased the cooking time to about 2 hours total. Also, I am nervous about basting meat in marinade used for raw meat, so I boiled the marinade before using to baste. The roast was moist, juicy and the outside with the glaze was to die for. My husband who usually likes the inside pieces fought with me over the ends.

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