Reviewed: Nov. 17, 2009

The meat came out very dry, and crumbly. It was very tasty with the gravy though.

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Reviewed: Nov. 12, 2009

I modified slightly based on kitchen contents and other suggestions. Skipped cloves & nutmeg (had none) did 1/8 tsp of cinnamon - 1/4 c of agave nectar (honey would work too) - 1/4 c of lemon juice (had no orange) - 1/2 c cranberry juice - 1/2 tsp mustard powder - 16oz whole cranberry sauce - 1/2 tsp salt - 1/4 tsp pepper - 3 lb pork roast - made slits in roast and heaped cranberry sauce on top. cooked high for 3 hrs and roast was at a perfect 160 degrees. Easy to slice - moist - flavor was wonderful not too overpowering or sweet. Definite keeper!

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MissTurtle

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2009

This is a keeper!

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lisa-beth

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

This was good but only 1/2 of my family liked this. :( I

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rofayah

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Reviewed: Oct. 19, 2009

This might be more of an acquired taste. My hubby liked it but I didn't and the kids just thought it was just another pork roast. 4 hours on low was more than enough time in the slow cooker. May want to check the temp after 3 hours or so to keep from getting a dry roast.

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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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Reviewed: Oct. 15, 2009

I browned the meat and put quite a few knife cuts in it to absorb the juices. I was concerned about the pork being bland, for us it wasn't. Since I didn't have ground cloves, I put 14 whole cloves in the meat, which I highly recommend. I also added about 1/8 cup of orange. It was in the slow cooker for 8 hours. We really enjoyed it! I think my few changes made it tastier.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 18, 2009

Even my picky eaters love this dish! It's one of our families favorites.

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LEANN GROTH

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Reviewed: Feb. 25, 2009

I cooked this in my slow cooker all day. The flavors were very good together. I did not have orange peel, but did not notice that it was not there. Would make this again. Thanks!

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Jessica

Cooking Level: Expert

Home Town: Catasauqua, Pennsylvania, USA

Living In: Breinigsville, Pennsylvania, USA

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Reviewed: Feb. 25, 2009

Not our cup of tea, flavor was OK, the meat did not fall apart after slow cooking for 7 hours, I was disappointed as was my husband

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Sally

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Reviewed: Feb. 22, 2009

Followed the directions and substituted cranberry jelly for the whole because it's what I had on hand. The roast smelled wonderful while cooking and we couldn't wait to dig in. The roast was so tender it fell apart. Unfortunately the flavor was quite bland. I felt the need to add a lot more salt to it. Overall, we weren't impressed with it.

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Karen

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

Delicious! I left this on low for 11 hours, and it was as tender as can be. I made sure the cranberries stayed on top of the roast and the carmelized nicely. Reduced the juice drippings with 1 tsp. beef broth crystals over the stove for about 10 minutes, added 1 Tbsp. corn starch and had a great gravy for serving the whole lot over mashed potatoes. This is a keeper!

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LisaQ

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Reviewed: Feb. 8, 2009

I made this for Sunday lunch and followed the recipe exactly as written. OMG! It's wonderful. Even my picky husband loved it and went back for seconds. He's already wondering if the sauce would be great on a steak. Thank you for a great recipe.

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donna

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 25, 2009

Meat came out kinda dry and tasteless. Will not make again.

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Jeni Ellis

Cooking Level: Intermediate

Home Town: Rosamond, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 1, 2009

Very good recipe for pork roast in the slow cooker. My family likes this a great deal. I wouldn't change a thing.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Dec. 19, 2008

This was a great recipe! My whole family loved it. The pork was so moist and flavorful. I will definately make this again!!

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Emily8877

Cooking Level: Intermediate

Living In: Sandwich, Massachusetts, USA

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Reviewed: Nov. 24, 2008

My family went nuts over this. I now make it for every holiday and gathering. It's so easy. The pork is nice and tender and has great flavor.

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Jetta

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Reviewed: Nov. 19, 2008

i have been making a version of this using a can of jellied cranberry sauce and a 1/4 cup of cranberry juice and 1/4 cup of Orange juice. and I thicken the gravey and serve over egg noodles.. delish!

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Liz

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Reviewed: Oct. 8, 2008

This recipe was a hit with the hubby, even though I used jellied and not whole berry cranberry sauce and didn't use any orange peel because I didn't have one. I also used cinnamon instead of clove because that was what was on hand. The combo of cranberry and spice with the honey was very yummy. I will cook it longer on low next time to make the meet more tender, but will definitely make this recipe again, of course with a little cinnamon.....

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