I made this last night and it turned out great! Like other reviews I rubbed a paste with olive oil, salt, pepper, onion powder and thyme on the meat before cooking. I also added 2 cups of chicken stock after the first hour of cooking. I added a cornstarch flurry to the juice after cooking and the gravy was really tasty.

My girls could not stop eating this meat! I found the au jus evaporated very quickly. So, I used 2 cups turkey broth to baste the meat with. So good! Thanks!

This is an easy way to make tasty roast. Nice and moist with a lot of flavor. AAA+++

I used this recipe with a pork butt since that was what I had. Cut down on the vinegar to 1/4c per other suggestions. Also added olive oil and made a paste per another suggestion. Since the pork butt is slit in the middle, I rubbed half the paste in the cavity with sliced onion and rubbed the rest on the top. Also put entire roast in a baking bag. Great results! Very moist and delicious. I usually make a pork butt with just salt, pepper and garlic along with onions and other veggies in the bag. This had a great taste. First hour vinegar smell was a little worrisome but not to worry....it didn't affect the taste adversely. It was wonderful! Family scarfed it up and asked for more! Thanks for a great recipe!

My husband almost proposed to me again after eating this roast. It was perfect. Thank You !

Added rosemary and garlic salt. Otherwise, followed the recipe. Great flavor, but a little dry. Next time, I will cover the roast. I think that would bump my rating up to a 5!

My partner and I tried this over the weekend for a quick prep and easy entrée for a dinner guest. Prep was a cinch and took next to no time. The pork loin I got was pretty lean making for no drippings in which the loin could cook, so I added some olive oil midway through baking. Also, the roast was only 2.5 lbs. I baked for 1.5 hours, and still exceeded the desired internal temp, so I was concerned the meat would be dry. Not so! It was still wonderfully juicy and tasted great. Served with baked parmesan asaparagus and rosemary/garlic roasted red potatoes. I plan to use fresh thyme -- and lots of it -- for the next occasion to bring out the flavor a bit more. Regardless, this recipe was a genuine hit!

Excellent! I altered it a bit by using a bit less vinegar and adding enough olive oil to make a paste. I also used sea salt, sage and pepper in the rub. Retain the drippings for a gravy.

This was good, but I had an odd experience while making it. I followed all the directions carefully, but put it in the crockpot for 8 hours on low. About 2 hours into cooking, the garlic had turned BLUE. According to the web, it was likely a reaction between the garlic in the slits in the roast and the vinegar I poured on top (not a danger, totally edible). By the time the roast was done, the color had faded to a brownish green that didn't seem to alarming.

Sorry, it just didn't come out. I took everyones suggestions and didn't worry about the smell etc. It just is not a good recipe. One of the very very few on this site I didn't care for personally. No offense to the org. poster!

This is one of the easiest pork recipes I've ever prepared. I made a few slits in the meat and filled them w/minced garlic. I mixed the rest of the ingredients in a ziplock bag and let the pork marinate for a couple of hours. As other reviewers suggested, I used a pan just big enough to fit the roast to help prevent the liquid from evaporating too quickly. Basting Is A Must! The kitchen smelled strongly of vinegar while it was roasting, but the flavor turned out great and was not overpowering. I had a 2 lb roast and used a meat thermometer to pull it out at 160.

This turned out great and looked cool too. Everyone commented on what a great (fancy) cook I was-little did they know how easy it was to make. One small problem-I didn't have a roasting pan so I put it in a 9X13 and that must have been too big because all the juice evaporated off within the first 30 min. (Also-my house really smelled like vinegar for the first hour). I freaked out when I saw the juice was gone, so I added 1/4 cup of water. I had to do this about 3 times because it kept evaporating off. Not sure why, but the roast tasted great in the end.

I just made this dish for new years and it was the best, moist pork roast I have ever made. A few important factors are key for this dish. Whomever wrote the review about the meat themometer was so right. Use it and take this out of the oven at 160 degrees. I put minced bay leafs on top and baste often. I added about 1/3 cup of water after about an hour of cooking from evaporation. This is so easy and soooooo good.

This was a very good recipe. It got good reviews from everyone who ate it. I've never made a pork roast by myself before, so it worked good. My boyfriend says "no Thyme", but I didn't listen this time(I go a little crazy sometimes). I cut the amount of vinegar, as I had only a 4 pound roast. I used the same amount of garlic, though. I also added garlic and onion powder, too, just a pinch. Two hours cooking time was perfect (every meat thermometer I,ve owned broke). It came out great though, the tastiest pork roast I've ever had. Thanks for the recipe.

My husband tasted the 'small' amount of garlic (he hates garlic), so he wasn't crazy about this one. Personally, I think the next time I would marinate it first, since it didn't come out as tender as I hoped. I also added bay leaves under the fat top layer, as another reviewer suggested, but I didn't like that at all! I don't feel that the 1/2 cup of vinegar was enough liquid for this recipe. I'll make some adjustments the next time I make this one.

I added rosemary and garlic salt to the spices, put them all in a bag, added the roast and shook to coat. I also seared the roast on ALL sides and used Balsamic vinegar. Basting is a MUST! This was GREAT!

I really loved this BUT if I were doing it again, I'd put bay leaves on top too, maybe try to get them under the fat layer. Because the bay leaves on the bottom created this amazing flavor! But it only extended a couple of inches into the meat. The garlic was good... I had the prechopped stuff in the jar so made holes with one knife and stuffed about an 1/8th of a teaspoon in each hole. ALSO I ended up tenting the top with foil at some point to protect the brown crispy fat layer from becoming a black crispy layer. Everyone in my family, even the finicky child, liked this immensely even with the cheaper pork shoulder roast cut. It makes great sandwiches later, just warm the slices in the microwave a bit. I had some complaints about the vinegar smell and I used golden balsamic... but once they tasted it, they stopped complaining.