Reviewed: Oct. 28, 2009

This is a great dish! When serving, we added the option of bbq sauce for each individual. Instead of grilling, I slow-cooked it in my crockpot for 6 hours and the meat literally fell from the bone! Delish!

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britni

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Reviewed: Jul. 30, 2009

Marinated for seven hours and still wasn't happy with the lack of flavor after grilling. I like a more bold flavor that penetrates all the meat rather than just the outside. I might try to cook it in the crock pot next time hoping that would bring more flavor. I did like the flavor, just wanted it to be stronger.

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Blessed

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Reviewed: Jun. 29, 2009

Very yummy, I had to bake it because we were out of charcoal, but if I hadn't overcooked it, it would have been perfect. As it was, it was still delicious. I used the leftover marinade as a stirfry for leftover cooked rice and lots of frozen and fresh veggies.

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Kelly Giese

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Reviewed: Jun. 2, 2009

Made the recipe as is and marinated 8 hours. The flavour was subtle and divine. Next time I will marinate overnight for more intense flavour, but that is just me.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Mar. 4, 2009

This was sooooo tasty and super easy to make. I didn't make a single change to the ingredients but I did put my roast (with all of the marinade) in a roasting pan with some potatoes and carrots and cooked the roast and vegetables in my oven at 350F for 75 minutes. Quicker and the pork steaks were the perfect texture. Cooking roasts in my crockpot tend to turn the roast into shredded pork. I heard my neighbors in the hall comment about how "something smells soooooo good!" The whole family loved how flavorful the pork was and I will definitely be making this again.

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Casstasstrophe

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 10, 2009

VERY moist, like a previous reviewer I would cut the Worcestershire sauce in half because it is a tad bit salty with the whole amount. We will definitely make this again and build on it.

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lacylue

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 18, 2008

EXCELLENT!! Perfect marinade - I made accroding to original posted recipe- Just doubled it- as I had a 2.5 lb pork roast. I pierced the meat and marinated 5 hours. I grilled using my rotisserie feature on my outside grill for 2 hours. Basting with the marinade every 15-20 min or so. Thank you!

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Denise

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Reviewed: Nov. 1, 2008

This recipe was delicious!

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spruett4

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

As previous posts noted, it needs more marinating time unless you want just a mild flavoring then 2 hours is fine. The smell of the vinegar can be strong but is not too strong in taste.

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lenihan5

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Reviewed: Feb. 22, 2008

Pretty good. It just seemed to need a longer marinating time. I did omit the celery salt, because we don't like it. I also didn't have mustard seed, so I just doubled the mustard powder. Hubby liked it, but we both agree it needs to marinate longer.

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MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

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Reviewed: Feb. 8, 2008

This was OK... I would recommend trying if you want to do something different, but not if this is your first time making a pork roast.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 5, 2008

This was just ok for us. The meat was very moist and tender however there was just something missing in the flavor.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

This is a great recipe! I was a little concerned with the strong aroma of the worstershire sauce (I'm not a big fan of it) but the outcome is great! Will be sure to make this one again!

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A&AAmalio

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Reviewed: Dec. 24, 2007

The meat was fork-tender and pretty tasty, but my family was put off by the very strong vinegar smell while cooking. I'm reluctant to use it again because I don't know if cutting the vinegar back will change the results.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

Sorry, I just thought this was ok. I thought there was too much worchestchire sauce as well as lemon pepper. Not a total loss-just o.k.

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IM COOKIN

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Reviewed: Sep. 24, 2006

We stuck to the recipe ingredients, marinated it overnight, and cooked it in the crockpot with the marinade the next day for 8-9 hours on low. It was delicious. It would also be good cooked with veggies and/or make the au jus into gravy. We boiled the leftovers in the au jus and they were even better. I would like to try this on the grill as the original recipe states. Thank you for this recipe.

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kssonrisa

Cooking Level: Expert

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Reviewed: Sep. 9, 2006

This was pretty good just too much worcestershire and not enough garlic taste for us, will try again with 1/4 cup worcestershire and replace vinegar with lite soy sauce. Hubby smoked this and was very tender.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 24, 2006

Really good, really easy marinade. I used it on 4 - thick cut pork chops.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Jul. 3, 2006

It was rainy the day I made this, so I roasted 2-1.5 lb pork tenderloins, which had been marinating for over 8 hours, at 400 degrees for about 45 minutes and they turned out tender, juicy and flavorful. I can't wait to try this on the grill.

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