Reviewed: Oct. 18, 2009

Very, very good - husband raved! Didn't change a thing. :D

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Tiffarino

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

Defintely add salt and pepper and other seasonings- I made it just as the recipe says and it was bland.Super easy though- my husband shredded his and made sandwiches.

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ImprovChef

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

Great for a fall weeknight family meal. The meat, for the most part, was tender and flavorful. It had the look and texture of pulled pork. I used whole cranberry sauce and creamy french dressing, and I rubbed 2 minced garlic cloves onto the meat before putting it into the slow cooker.

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VUCN

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Reviewed: Sep. 29, 2009

I followed this recipe to the tee, except I used a turkey tenderloin. It was okay. To me, the sauce had a strange, ho-hum flavor. Nothing to write home about.

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Jane

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: Mohnton, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

This dish had a fantastic flavor. I had fat-free French dressing in the house and that worked fine. I didn't change anything. My whole family enjoyed this. Thanks.

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alc4

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Reviewed: Sep. 25, 2009

Great recipe. The whole family loved it including my husband who doesn't like pork. I made a few changes. Followed suggestions and rubbed roast with sea salt, ground pepper, and minced garlic. We love garlic so I added quite a bit.(3-4 tsp ?) Also had ken's french dressing with bacon on hand which has a bit of a smoky flavor but it blended well with the cranberry sauce. Will definitely make again.

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poconoadoptionmom

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Reviewed: Sep. 23, 2009

This recipe couldn't be easier! Perfect for a nice fall or winter time meal. I served it with egg noodles. The sauce was wonderful over the noodles.

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Buttonwood

Cooking Level: Intermediate

Home Town: Arroyo Grande, California, USA

Living In: Moss Point, Mississippi, USA

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Reviewed: Sep. 16, 2009

Ridiculously easy, yummy, and the whole family ilkes it. What more can I ask for?

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Lisa K

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Reviewed: Sep. 12, 2009

I'm giving this recipe only 4 stars because it totally burned in my slow cooker. I followed the directions exactly as they were listed, and cooked it on low for eight hours. At around hour seven, I started smelling something weird, and went to check on the Pork. It was totally black and the sauce was unrecognizable. The directions should have said to add some water to the crock pot to prevent burning. I do wonder, however, if I missed something, because no one else seemed to have this problem. I wouldn't be surprised if it were my fault in some way because I've never been a great cook. So try the recipe based on all the other reviewers comments! :)

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MrsCHPizzi

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Reviewed: Sep. 11, 2009

I loved this, hubby liked it (but he's fussy so he doesn't count). One of the best dinners I've ever made. I incorporated many of the comments from other reviewers. I browned the pork loin in oil, garlic, pepper first. Although I used onion in the sauce, I removed it at the end (4 hours on high) since neither one of us like it. I thickened the sauce with flour and used it as a gravy. So tender and tasty! This is a keeper and I will be making it again. Did I say how easy it is? I served it with cornbread and steamed asparagus. I only used a 1.5 lb pork loin.

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KTom

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Reviewed: Aug. 23, 2009

Pretty good! It was a bit dry, so I may have kept it in the crock pot for too long (I'm not too adept as using a crock pot). Served with baked potatoes and green beans.

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Kaz

Cooking Level: Intermediate

Home Town: North Tonawanda, New York, USA

Living In: Broadalbin, New York, USA

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Reviewed: Aug. 20, 2009

This was very good and I made it exactly as the recipe stated. I cooked it on low for 8 hours then removed the meat to a serving plate & covered with foil while I thickened the sauce with cornstarch. I used a 3.5 pound pork loin and although tender, I thought the meat was dry. The flavor was delicious, so I am blaming it on the pig, not the recipe or the chef (me)! The presentation was beautiful and I served it with mashed fresh sweet potatoes and broccoli for a special welcome home supper for my oldest daughter.

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Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 19, 2009

This was DELICIOUS. My kids loved it, and it tasted even better the next day. I didn't change a thing in the recipe. For side dishes, I had loaded mashed potatoes, corn on the cob, and green beans. Definitely a keeper.

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SHANIENEE

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Reviewed: Aug. 13, 2009

I was intrigued by this recipe too and had to try it. It was okay, not very flavorful but still good.

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suzirvin

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I tried this recipe over the weekend with high hopes and was very disappointed that it didn't turn out as I had anticipated considering the high-rated reviews. It was edible, however the flavor was very lacking in my opinion, quite bland actually. I felt it needed more intensity, more ooomph. I don't believe that I will make this particular one again. :(

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sweetlilmamaof3

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

Super easy and pretty yummy! The meat comes out shreddy and moist. Hard to serve it beautifully, but tastes good.

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Beth

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Reviewed: Jul. 22, 2009

My husband and I purchased half a hog from my brothers. We have eaten quite of the meat but we still have cured ham roasts in the freezer - which I've never been a big fan of as they have usually been just dry and salty. This recipe had so many good reviews, I had to try it. I used Catalina dressing instead of French since I had it on hand (it's close anyway). I was hoping that my husband would love it as much as the others' I'd read about...and he did! He nearly ate half of it. The meat just fell off the bone...now I know how I'll be making those other ham roasts! It was great with individually-baked sweet potatoes and green beans.

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Carolyn

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Reviewed: Jul. 19, 2009

So easy and very tasty. It made so much sauce that we will use leftovers for another meal with broccoli over rice. Nice!

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Jul. 6, 2009

For as easy as this was, it was pretty good- definitely had a unique flavor. I used the whole berry, but I think that next time, I will use the jellied sauce and thicken it before serving- my sauce was pretty runny.

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 15, 2009

I didn't change a thing & it came out perfect!!! Now we can have sandwiches for a day or two! Great recipe!!!!

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Kelley S

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Slow Cooker Cranberry Pork

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