Reviewed: Oct. 25, 2008

This almost the same receipe my mother used to make when I was growing up. I remember is fondly. Only difference is we didn't have slower cookers in those days. I will make this today,leaving out caraway seeds and browing meat before cooking. Thanks for the receipe. It brings back great memories.

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Reviewer:

Donna H

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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Reviewed: May 12, 2008

I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.

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Reviewer:

DEBBI1952

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Avon Park, Florida, USA

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Reviewed: Apr. 8, 2008

Cooked this on low for 8 hrs. (minimum time stated)and the pork was dry and overcooked - when I tried to slice it, it shredded into threads and fell apart. The pork was virtually flavorless. I thought about making it again with more seasonings for flavor and reducing the cooking time, but 8 hrs. seemed absolutely perfect for the potatoes - they were not mushy/overcooked so reducing the cooking time might cause undercooked potatoes.

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