Reviewed: Nov. 23, 2009

Yummy! I love rosemary but I felt like it was a little over powering in this dish. Next time I'll probably use 1/2-1/3 the amount suggested.

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Ruby Tuesday

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

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Reviewed: Oct. 18, 2009

This is good. I doubled the tomatoes, used 1.5 cups of red wine instead of beer and chopped the fresh rosemary and added it along with fresh thyme to the tomato mixture. I found the cooking time to be correct (4.3 lb roast), though I might have added a bit more liquid to the pan when I turned up the heat for the remaining hour. The meat and tomato and bean "ragout" were really yummy. The only complaint that I have is not with the recipe itself, but this is the first time that I've cooked this cut of pork, and I didn't realize how fatty it is. Pork fat is good stuff, but this dinner was very heavy. Also, clean up was not fun, but the recipe itself is good and worth a try if you like this cut of meat. Oh, and I don't think that rice is necessary as a side. Instead I'd suggest a green vegetable or salad.

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Ann

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Reviewed: Oct. 8, 2009

Really good,very forgiving recipe. Works well even if you don't have the exact ingredients. Left overs are great too!

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Pol

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

DELICIOUS. I followed the recipe almost to the T... I didn't have any shallots so I used green onions instead. Everything was great about this recipe. The smell of it while it was cooking made my neighboring apartment dwellers jealous. I will definitely make this again and again. UPDATE... I tried this again today. As I had plans that were going to keep me away from my home for the day, I decided to make this in my crockpot instead. It was even better! I followed the seasoning to the T... the only difference is that instead of roasting it in the oven, I cooked it on low for 8 hours in my crockpot. The crockpot is much smaller than my roasting pan so the liquids almost completely surrounded the pork. My boyfriend enjoyed it so much he went back for thirds!

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Kattigan

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 12, 2009

This was a hit with the fam. My mom even dropped by unexpectedly and ended up eating with us- loved it! The meat wasn't dry at all and really loved the beans with it. Didn't have any rosemary and will add a little of that next time. Definitely will be making again!

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Stacy

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

This is the best pork roast ever. Delicious, tender, succulent. I used a white onion and a 14 oz can of tomatoes, but otherwise stuck to the recipe. Please try this if you like roast pork. Lady Alethea is a genius!

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GwenMary

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Reviewed: Jan. 26, 2009

Absolutely delicious! I used white wine instead of beer and a can of diced tomatoes because that was what I had, and Oh. My. Goodness. Melt in the mouth tender, great and classic flavor combination and excellent, classic technique. This is one of my new go-tos for an easy winter meal. Thank you so much!

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Anne G.

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Reviewed: Nov. 9, 2008

This is a sound recipe. I was looking for a quick, easy recipe for a bargain pork shoulder roast I recently bought and started with this. Even though I didn't have most of the listed ingredients (forcing me to substitute canned peeled tomato strips for the stewed tomatoes, dried navy beans for cannellini, granulated onion for the chopped onion and shallots, dried rosemary for fresh, and bottled minced garlic for fresh cloves), the results were more than satisfactory. I look forward to trying the recipe as published.

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Bob_60506

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Reviewed: Nov. 5, 2008

Wow! Great recipe! I made some adjustments and it turned out much better than I expected - extremely tender and full of flavor. I rubbed the pork shoulder with garlic powder, salt, & pepper before searing on the stove; mixed canned diced tomatoes with Italian stewed tomatoes; substituted the beer with red wine (used about 1 1/2 cups for a 5 lb. roast); diced the shallots and garlic; added more seasonings (thyme, italian mix, and garlic powder); mixed everything together first to taste before pouring over the seared pork shoulder in a crock pot and cooked on High for 5 hours. We're pretty critical when it comes to new recipes, but couldn't find anything we'd change for next time!

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PUPPYACA

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Reviewed: Jun. 14, 2008

This is pretty good, and easy to make.

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: Apr. 11, 2008

Fabulous. The taste was phenomenal and paired really well with cornbread. A man meal-as my husband says. Next time, however, I'm trying red wine in place of beer and I'll cook it in a deep dutch oven so the meat actually sits a little deeper in the juices. These are just personal preferences. The original recipe is truly wonderful.

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Katrina

Home Town: Colfax, Illinois, USA

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Reviewed: Mar. 11, 2008

Delicious! I used a very lean pork roast and the meat just fell apart. Served it in bowls and it was kind of like a stew with the beans. Will make again!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Mar. 4, 2008

This recipe never fails. It's perfect and doesn't need any changes. However, I never have shallots, so I've never included them. I also never have stewed tomatoes, so substitute diced tomatoes. It's a great "comfort food" type of meal and always a huge hit. Well done!

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Donna

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Reviewed: Jan. 8, 2008

This is an awesome recipe for roasted pork. The meat came out so tender! The spices gave it a great taste. Thanks for sharing...will make this again.

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MRS. T

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Reviewed: Dec. 18, 2007

Oh Oh OH! This recipe is good! My husband and my 4 year old daughter LOVED it. I did a few things different...only because I had to use what I had on hand. I omitted the shallot, changed the beer for wine, and used a can of whole tomatoes crushed instead of the stewed. I also added finely chopped carrots and celery. I served with Brown rice...YUMMO!

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ghouliegal

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Oct. 23, 2007

This dish had great textures. I loved the flavor of the cannellini beans and rosemary with the pork, and this was an easy dinner. Next time I will use sherry or wine in place of the beer though to add some depth to the flavor.

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kpaigel

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 15, 2007

This was the most tender pork roast I've ever cooked (even better than a crock pot!). Didn't have shallots but used a lg leek and a can of northern white beans instead of the cannallinis. I'm going to try this with a beef roast next week!! Oh, I did the whole thing in a big cast iron skillet. Thanks for a great recipe!!!

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chrisk

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Reviewed: Dec. 5, 2006

Excellent recipe. The pork is melt-in-your-mouth tender. I substitued greem onions for shallots since I didn't have any and I omitted the beans because I just didn't want beans in the sauce. That didn't affect it at all. Will definitely make this again, perhaps next in the slow cooker.

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Peggy

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 31, 2006

Very good recipe for an inexpensive cut of meat. I didn't have any shallots but that didn't seem to hurt the recipe. I served it with white rice. Good meal on a cold night!

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WINDHORN

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Reviewed: Aug. 31, 2006

This was very good. The only thing I would cut down on is the rosemary(unless you like it, which we don't) other than that it was great. will make this again and again. oh and taste even better the next day!

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