Reviewed: Apr. 25, 2012

I made this tonight and it was fantastic! I was so surprised at how much flavor it had because it is so easy! I followed the recipe exactly except that I added a few sprigs of fresh rosemary and a bay leaf before I put it in the oven. The pork does literally melt in your mouth! Delicious and has so many possibilities for left-overs!

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Reviewer:

Holly

Reviewed: Apr. 23, 2012

Seared in vegetable oil with a little bacon grease after rubbing with cracked pepper and sea salt. Placed 2 lg white onions quartered and sliced, lg bag of baby carrotts, ~15 baby new potatoes (used 10 before and ended up wanting more with leftovers...), 8oz fresh halved button mushrooms and 4 halved cloves of garlic stuffed into varios slits in the meat after seared. All into roaster at once. Added half way up with water. Covered with foil. Into preheated oven ~ 3 hrs; then checked the meat to have it falling apart (i leave it in longer by 20 min increments - and have found that half full or less water allows it to cook to this point better - you can always add a little water or broth if its getting too dry - all ovens cook differently). The juices and veggie combo in this come out very savory with this cut of pork -- I've made it 3 times and it's perfect every time! Super Simple!!

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Reviewer:

BeccaHall

Cooking Level: Expert

Home Town: Portsmouth, Ohio, USA

Living In: Deep River, Connecticut, USA

Reviewed: Mar. 7, 2012

This recipe is wonderful. So easy and the meat came out incredibly tender. The only change I made was to add a can of chicken broth with some water. Cooked it covered at 300. The meat just fell apart. I will be fixing this again.

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Reviewer:

golfmom

Cooking Level: Expert

Reviewed: Feb. 6, 2012

Awesome dish. I tweaked it a little by using 100% chicken stock and cooking it at 350 for the first hour and dropping it down to 300 for the last two hours. 3 hours total for a 3.5lb roast. I also basted it every hour or so. The stock evaporates but leaves plenty for a nice gravy. Make a roux and spoon out some of the stock into the pan, thickens up nicely.

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Reviewer:

john

Reviewed: Jan. 9, 2012

Cooked this for dinner last night and it was awesome. I seasoned it with Cajun all purpose and it was fine. I might mess with the seasonings, but the roast and everything in it was delicious. I couldn't find a pork butt roast so I used boneless pork loin about the same weight. Highley recomend and will cook again.

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Reviewer:

nicholsteach

Cooking Level: Intermediate

Home Town: Bridge City, Texas, USA

Living In: Conroe, Texas, USA

Reviewed: Nov. 11, 2011

This came out so tender and delicious! Definitely a keeper and will make again! Thank you for sharing!

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Reviewer:

JillMari

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Reviewed: Oct. 9, 2011

This is a terrific recipe, the meat practically fell apart while I was slicing it since it was so tender. It had great flavor and the house smelled delicious. I did skip the mushrooms and made mashed potatoes instead. Just watch out for an overly fatty piece of pork. This is a real crowd pleaser.

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Reviewer:

Nicole

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 3, 2011

Great!

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Reviewer:

Chuck

Cooking Level: Expert

Home Town: Boonsboro, Maryland, USA

Reviewed: Sep. 29, 2011

I did a variation of this and it turned out great! I used a 3 lb pork butt (a little over is fine too). I mixed 1 Tbsp each of garlic salt, pepper, onion powder, seasoned salt and poultry seasoning. I rubbed it into the meat then seared it lightly on all sides. Added 3 1/2 cups of chicken broth to the roasting pan and covered it tightly with foil and baked at 350 degrees for 1 hour. I then turned the oven down to 300 degrees and cooked another hour. I then added onions, carrots and baby red potatoes and cooked another 45 minutes. Very tender and tasty.

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Reviewer:

nikander409

Reviewed: Sep. 24, 2011

. Very yummy with a few minor changes. I added about 1/4 c. chopped celery and some worcestershire sauce. Also, I cut the recipe in half so I could use my slow cooker. I made a gravy from the juices before serving and it was very tasty!

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