Reviewed: May 22, 2012

Awesome recipe! Make sure that you cook the roast in some sort of dutch oven pot. We found out the hard way the first time and it took forever. We also cut the black pepper down to 1 tsp.. it was way to hot even with half the recommended amount of black pepper. This is now one of our favorite recipes and so easy to make.

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Reviewer:

Dave

Reviewed: Mar. 11, 2012

easy, not that flavorfull

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Reviewer:

newhobby

Reviewed: Mar. 5, 2012

This roast by far exceeded my expectations. It was moist and tender, spicy and sweet. The whole family enjoyed it. I will definitely add it to my recipe box. :)

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Reviewer:

Saadiyah

Reviewed: Feb. 17, 2012

well im a newbie cook and this is my first recipie im going to try. it seemes simple, the mixture taste wonderful. i will let you all know how I did...aswell as how it taste, thanks Vgreer

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Reviewer:

wilmalee

Cooking Level: Beginning

Living In: Dundee, Oregon, USA

Reviewed: Feb. 12, 2012

It was way too much pepper for either my husband or my taste. I had to wipe it off. The pepper overwhelmed all the other flavors. I typically use mustard and apricot preserves for pork; wish I had! If you make this don't use more than 1 tablespoon pepper or your mouth will be on fire!

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Reviewer:

linda a monroe

Reviewed: Feb. 10, 2012

I just made this tonight (minus the spicy), it was delicious and tender, and my normally anti-pork 4 year old inhaled it and begged for more :)

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Reviewer:

trcarlton

Reviewed: Jan. 21, 2012

This was delicious!

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Reviewer:

BETHAROO2U

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

A little too much pepper, but otherwise very tasty and easy. I didn't have dijon mustard and used regular yellow mustard - very good! Next time will cut back to 2 teaspoons of pepper rather than 2 tablespoons. :)

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