Reviewed: May 6, 2012

easy and delicious!! I overcooked it a little bit- check the temperature after one hour! Even though it was slightly overcooked, the flavor was awesome.

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Reviewer:

Jessica

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 3, 2012

Made this last night for dinner. Husband liked it, although he is not a pork lover. The flavor was very good, and it was easy to make. I made a few small changes. Added olive oil to rub to make it stick and help roast to brown. I also made a few slits in top or roast and added garlic and some of the rub to them. Roast took about 2 hours to reach a temp of 150, but I had a 5 lb. one, so that was to be expected. Let it rest for about 10 minutes, and it was done perfectly. Roast was still on the dry side, but this seems to be the nature of pork. I will make this roast again.

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Reviewer:

Teacherlinda

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Reviewed: Apr. 21, 2012

Juicy, easy, and delicious. Rub meat with olive oil first then rubbed in seasonings. Will be making this often.

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Reviewer:

behrendsfamily

Home Town: Neptune Beach, Florida, USA

Reviewed: Apr. 9, 2012

Tried this recipe in the crock pot this past Easter weekend and it turned out beautifully delicious! I will be preparing this again. And often.

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Reviewer:

Julie Jeter

Reviewed: Apr. 7, 2012

very juicy--no flavor though

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Reviewer:

Theresa

Reviewed: Mar. 4, 2012

This recipe rocks! I am a busy dad that tkes turns cooking to help out, and this one is easy, and very, very tsty. I took one of the commenters advise and mixed the spices into about 2 tbsp of olive oil. Other than that - just get ready for a mouth watering roast!!

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Reviewer:

BigE65

Reviewed: Feb. 24, 2012

Absolutely wonderful! I mixed the seasonings, along with 1tsp each of onion and garlic powder, in olive oil, as suggested by another reviewer, and then roasted only until 145 degrees. I will never make roast pork another way again. Thanks so much for sharing this wonderful recipe!

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Reviewer:

KYAKMOM

Reviewed: Feb. 14, 2012

My roast turned out extremely juicy, which made me very happy. The flavor of the rub didn't excite me too much, though. It was good, but nothing to write home about. The only other thing I would say is to take that roast out at about 150° and then rest it. I took mine out at 150° and it was SO juicy. Longer than that and it will probably be dry. These are the reasons I only gave 3 stars.

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Reviewer:

WifeyJo

Cooking Level: Intermediate

Living In: Cannon Falls, Minnesota, USA

Reviewed: Feb. 12, 2012

I usually leave the meat cooking up to my hubby but I decided to give this one a try. I have to say it was simply amazing. Even my son said it was the best he had ever had. I took others suggestions and used evo to help mix up the spices, other than that I didn't change anything. Thanks for this awesome recipe!

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