Reviewed: Oct. 11, 2009

Very good! I made as written. It was a tad salty for my taste so that's why I gave it 4 stars. I'm not sure if it was the bacon grease or the amount of creole seasoning that added the saltiness. Very flavorful. I think 4 hours would have been way too long to cook. I took it out at 3 hours and 15 minutes and it was already 190 degrees. Will make again.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Feb. 3, 2009

Delicious! I used a whole seeded red bell pepper instead of 1/2 a green pepper. By accident, I added the entire 2 tablespoons of creole seasoning into the puree. It tasted fine and it eliminates an uneccessary step. I used a 4lb. pork loin instead of a roast. This is so good as a leftover for tacos or in chili.

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PS139GRRL

Cooking Level: Expert

Home Town: Manchester, Iowa, USA

Living In: East Point, Georgia, USA

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Reviewed: Jan. 21, 2009

This was very good. I made as directed except I didn't use the bacon grease...I didn't have any on hand and I also don't wish to clog my arteries any sooner than necessary. It's pretty spicy and the flavor from the spices is enough to give it great taste even without the bacon grease. Thanks for the great recipe

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s. k. willis

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Reviewed: Aug. 12, 2008

This is such an easy and great tasting recipe. Didn't have bacon fat so I drizzled a little olive oil over the top to help with the first hour's browning. Didn't hurt anything, but not sure if it helped either. It was surprising how tasty the roast turned out. Thank you.

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CHRISTYH

Home Town: Baton Rouge, Louisiana, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jun. 20, 2008

I followed this recipe exactly except for the bacon fat, as I don't usually have any of that on hand - I used veg oil instead. Definitely a keeper and will make again!

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dlstark

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2007

Loved it! I used a bone-in roast so baking time was cut down. I also cut lager slits in the roast to use more of the veggie mixture. The gravy was also very good.

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Kathy T

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 15, 2007

When I took my first bite of this roast I thought I had died and gone to heaven. I made no changes in the recipe and it turned out wonderful. Thanks for posting this recipe

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Ann G.

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Reviewed: Jan. 25, 2007

I did something wrong with this one. The flavor was really yummy and not too spicy. I didn't cook such a huge roast and was unsure of how long to cook a smaller one. The cooking time being so long scared me a bit and I think that's where I went wrong. Next time I try this one I think I'll have company so I CAN cook a good size roast for the suggested length of time. Still very yummy though.

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pastamom

Cooking Level: Intermediate

Living In: Brookfield, Illinois, USA

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Reviewed: Nov. 17, 2006

I loved this. Anything you add bacon grease to is good.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Feb. 15, 2006

This might be something others like, but my family just didn't like it. The flavor just wasn't really there, just not through the meat well enough. And with the bacon on top I thought it added too much greasy flavor. Sorry but not something I'll make again. But the meat once shredded, put into a crock pot with BBQ sauce & simmered made some great BBQ pork for sandwiches.

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LAURAM62

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Feb. 1, 2006

Wow! This was a great roast. I had to make the pesto behind my husband's back because I knew he wouldn't eat it knowing when went in it. He loved it, no questions asked. I will definitely make it again.

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CN29URSERY

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Reviewed: Jan. 28, 2006

AMAZING! My husband devoured this meal. When making I only had a 3lb roast so instead of cooking it for 3 hours in that last stretch I probably cooked it for 1 1/2 hours. It packed powerful, wonderful flavor.

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foodfanaticdebi

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Dec. 15, 2005

Good, but next time I might spice it up a little more. Also, it seemed a little dry.

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SARANNED

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Reviewed: Nov. 22, 2005

I don't know what the 3 stars did, but this was awesome! My family LOVED it! I've never made a pork roast before, but this was sooo good!I didn't make the gravy because my family doesn't really care for it that much, but the rest was perfect. Will definitely make again. Thanks Cindy!

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A. Jordan

Cooking Level: Expert

Home Town: Clayton, Louisiana, USA

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Reviewed: Oct. 1, 2005

this recipe is really good, the meat turns out flavorful and tender- the best pork roast I've made....the garlic was too much though and also it was a little spicy for the kids, but that is to be expected

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ANNMOORE1

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Reviewed: Aug. 1, 2005

A great spicy dish...loved it. Absolutley delicious. I hate bland and this is far from it...will make again...wonderful for a family that craves something hot!! My mom always used to make everything spicy.....I would get so mad because It was too hot for me to eat, now I love spicy...this was a perfect recipe for my tastes..!

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Jamie Lynn

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Reviewed: Feb. 7, 2005

Like another review stated, something just didn't taste like it went together. The gravy was VERY salty. I love salt and couldn't eat the gravy. Sorry, but not for me.

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Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 6, 2005

This was wonderful pork roast! I cooked this for a Christmas party and it came out moist and wonderful! Instead of using the bacon grease, I layered strips of thick-cut bacon across the top.

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TEXASREDNECK

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Reviewed: Nov. 17, 2004

I prepared this a few weeks ago with the exact measurements. My boyfriend loved it. I am cooking it again tonight but with a little less garlic. Easy and great tasting.

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