Reviewed: Apr. 21, 2013

This was an excellent and easy way to cook a pork roast for Sunday dinner. I live at altitude in Colorado so I had to add some water to the pan, which released the carmelization on the bottom of the pan and made it even more flavorful. I probably added at least a cup of water to keep it from drying out. I basted throughout. I used minced garlic to stuff in the pork....probably a tablespoon or more. If your pork roast is too dry, you're cooking too long or too hot. This is a slow roast process; the vinegar keeps it moist and you should not be tasting vinegar when cooked correctly. I also added onions and carrots the last hour of roasting. Delicious!

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Reviewer:

spanielmom

Reviewed: Mar. 25, 2013

Quite possibly the worst thing I have eaten all year. Had I not had the misfortune of eating a fifteen year old chicken ala king MRE(Meal Ready to Eat) it would have been the worst thing I have ever eaten.

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Reviewer:

WhityFish

Reviewed: Feb. 9, 2013

Bummer. Made 100% as written and all it tasted like was pork cooked in vinegar. blech. Not even sure what I can do to salvage it as it is so sour.

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Reviewer:

heather

Reviewed: Jan. 20, 2013

My favorite recipes are the ones it's impossible to screw up. For example, I forgot that my oven is antediluvian and cooks things about 100 degrees hotter than its setting, but this recipe STILL came out delicious. I also didn't notice that the vinegar I poured all over my roast had expired in 2009. Still came out delicious. I used minced garlic instead of slices, and I was worried that the flavor would be unevenly distributed. And yet Husband stopped shoving the meat into his mouth only long enough in between bites to moan about how amazing the roast had come out. Watch the cook time (as that fluctuates with most large cuts of meat,) baste periodically, and this dish will come out beautifully.

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Reviewer:

Sonia

Cooking Level: Intermediate

Reviewed: Nov. 28, 2012

It was good but the flavor didn't soak in, making most of the meat tasteless. Had to season on the plate...For some reason this didn't make good leftovers, either. But still liked it...so 3 stars.

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Reviewer:

JessieMae1016

Reviewed: Nov. 1, 2012

This was a great recipe. I did make a few adjustments, but not many. I added more salt and pepper because one teaspoon isn't going to flavor a whole roast. But that's up to personal taste. I used red wine vinegar and mixed it with apple cider, salt and pepper, powdered garlic and onion. I used rosemary instead of thyme because that was the herb I had handy. I added potatoes, carrot, and onion for the last hour to roast. I took the meat out and then cranked the oven to finish off the veg. It was very flavorful and very juicy. I will make this again.

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Reviewer:

Jesca

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Reviewed: Jun. 10, 2012

Fantastic! This is a keeper. Used fresh Thyme from my herb garden and red wine vinegar and keep a close eye on internal temp....it was moist, tender and amazing. I whisked some Dijon style mustard into the juices and a few drops of lemon. Perfect!

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Reviewer:

AngieMac

Reviewed: Apr. 9, 2012

I made this recipe for Easter in the Crock Pot, added chicken broth, then put in oven to finish. WOW! My guest raved about the roast. I will make again.

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Reviewer:

Kgolden

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Reviewed: Feb. 2, 2012

Couldnt really tell you if this was good or not. I made it exactly as stated. My kids (toddlers) wouldn't touch it. My husband who'll eat anything didn't care for it either.

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Reviewer:

equus1jw

Reviewed: Dec. 4, 2011

i made this just as the recipe said and i thought it was a little bland. maybe i cooked it too long, because it was really dry also. next time i'll have to make sure my pork has a nice fat cap and i'll use more garlic..

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