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.

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
0 users found this review helpful

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..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karri

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Bothell, Washington, USA

Reviewed: Nov. 22, 2011

Very good. I made this in the crock pot and it turned out great. The only think I changed was I added a bit of beef stock (paste) to the crock pot for added flavor. Highly recommended!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

t3g4n

Reviewed: Nov. 11, 2011

Great recipe! I had a 3 lb roast and it was finished in 2 hrs. I did keep it covered for the first hour and basted as recommended. It was well done, but tender and did not dry out. I also put a pan of sweet potato and apple chunks tossed in olive oil and sea salt in with it for the last hour, and they turned out perfect with the roast. I also made a gravy with the drippings left in the pan. Definitely doing again - thank you!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LL Kid

Cooking Level: Expert

Reviewed: Oct. 29, 2011

BEST pork roast I have had. Everyone loved it. Tender and juicy. (Whoops...I forgot the bay leaves...still yummy.) My only note is that it was done WAY sooner! I was glad I had a thermometer in it. After one hour, it was already 158 degrees (but keep in mind it was a much smaller roast...maybe 2 pounds). The rest of dinner wasn't ready, so I just turned off the oven and let it sit there for about 30-45 minutes. Then I had it rest outside the oven, covered for 10-15 minutes while we finished making dinner. After slicing, I returned it to the pan with juices (adding a couple Tbsp. of chicken broth to thin it out and break off the bits from the bottom of the pan) and put it back into the oven to warm. Moist and delish! Thanks for a great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOMMYOCOOLTWINS

Cooking Level: Expert

Reviewed: Oct. 25, 2011

Good, but a bit too much smell and flavor of apple cider for me. Will try again with less cider. And, 6-7 hours in crock pot as one person suggested was way too long for mine. It was overcooked in just 3 hours. For gravy, I followed the instructions on the Kitchen Boquet bottle, and my family LOVED it!

Was this review helpful? [ YES ]
1 user found this review helpful