Reviewed: Nov. 8, 2009

Next morning I used left overs to make a hash, and the pork was as tender as the potatoes.

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CLIFFORD BOREN

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Reviewed: Nov. 4, 2009

Very nice recipe. Changed it a bit by browning the onions and pork first, didn't bother adding the sugar, deglazed the frying pan with the water and used real garlic cloves. The pork was a touch dry and only cooked it for 4 1/2 hours on low but I find my crock pot usually cooks high. Pouring the juice from the bottom over the pork took care of that and boosted the flavour too. Will definitely do this one again. Thanks!

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 1, 2009

Wow this was amazing! I doubled the spices and added some potatos, carrots and celery about 3 hours into cooking. I also cut into slices 3 hours into the cooking as well to have it soak up the flavor. Will make again soon!

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Nov. 1, 2009

This came out wonderful! I used a 3 lbs bone-in sirloin roast. I took the advice of some of previous reviews and tripled the recipe (except for the sugar and water, I cut the water in half). I also added about a tbsp of minced garlic, used apple cider vinegar in lieu of red and used brown sugar in lieu of the white. I marinated the roast over night and only added the water to the mix right before cooking and pouring it over the roast in the crockpot. I cooked it on low for 8 hours (precaution because it was bone-in). It turned out so tender it fell of the bone as we were serving it out of the crockpot! The juice was a perfect finishing touch to drizzle over the meat. A definate keeper!!!

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April

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Reviewed: Nov. 1, 2009

Very good. Made in the crock pot. Added a little apple cider to keep everything moist. This one is a keeper.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 30, 2009

I had invited my girl friend over for supper, but at the time had no idea what I was going to fix. Because of my work schedule I knew I needed something for the crock pot, and found this recipe the night before. I fixed it straight up and it turned out great. I did add carrots and quartered potatoes, and everything was done in 5.5 hours. Homemade strawberry shortcake for dessert, and she was impressed.

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Wild Thing

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Reviewed: Oct. 30, 2009

shred this up and serve it mexican style w/ tortillas or taco shells and all of the fixings. it is delish!! we had this last weekend after a cold, rainy football game. everyone in the family (4 kids ages 13-6 + hubby) asked for it again tonight!

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HeatherT.

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Reviewed: Oct. 28, 2009

Delicious! I did use 7-8 garlic cloves and will double the sauce next time.

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KaronB

Cooking Level: Expert

Living In: Lynchburg, Virginia, USA

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Reviewed: Oct. 28, 2009

Delicious recipe! We really enjoyed the flavors in this dish. Thanks for sharing.

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Jen P.

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Excellent dish. Only thing I would change is cutting the water in half. It would help thicken up the sauce and the loin produces plenty on its own. Definitely plan on making again.

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cscott711

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Reviewed: Oct. 23, 2009

I used the juice to make the gravy it was very good, my boys cleaned their plates and asked for more. (very impressed!)

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simple

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Reviewed: Oct. 22, 2009

I liked it but my family didn't so I had to give it four stars instead of five.

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robinscott

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Reviewed: Oct. 21, 2009

This recipe was delicious! I took the advice of many posters before and tripled the sauce ingredients (except the sugar and the water), used fresh minced garlic instead of powder, browned the roast, and pierced it with a fork to allow the juices to penetrate. I also brined the roast before I put it in the crock pot (3 lb roast-2 quarts water, 1/4 cup sugar, 1/4 cup salt, leave it to soak for 1 1/2 hours), which may have prevented the dryness others complained about. I made this late in the day, so I had to put it on high for 3 1/2 hours instead of on low for longer like I normally would. It still turned out very juicy and flavorful, but next time I'm going to try marinading it overnight as others have suggested and cooking it on low all day. I plan on turning the leftovers into shredded pork tacos. I will definitely make this again, with buttered acorn squash and sauteed zucchini on the side!

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tealeaflindsay

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Reviewed: Oct. 21, 2009

Really, really tasty & super easy. Served with mashed potatoes, butternut squash & homemade applesauce for an awesome fall meal.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 21, 2009

Use No More Than 1 Tablespoon Sugar.

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linaharvey

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Reviewed: Oct. 19, 2009

Tasty. I made it as directed, except I used pork chops, subbed brown sugar for the white, and added a cubed Delicata squash. It was good, but I think next time I will use less vinegar and less sugar, and increase the seasonings. But my husband absolutely loved it as it was. The squash was a nice addition; it is naturally sweet so it meshed very well.

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ladychroe

Cooking Level: Intermediate

Living In: Bridgewater, New Jersey, USA

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Reviewed: Oct. 19, 2009

Very Tasty and VERY easy! Added potatoes and thickened the sauce a bit. Excellent!

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Robin Garrett

Cooking Level: Intermediate

Home Town: Los Alamitos, California, USA

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 19, 2009

This is hte best pork roast I have ever had! I threw some potatoes in for the last 2 hours and then mashed them with some of the onions. The juice made an excellent gravy...yummy meal that everyone enjoyed!

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Lindsay

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Reviewed: Oct. 18, 2009

Hmmm, this was good but it came out strange looking. The top of the roast was completely white and the bottom was the color of the sauce. Not very appealing. We liked the flavor of the sauce but it did not permeate the meat, so next time I will pierce with a fork before cooking and turn it over half way through the cooking time. I am going to take other reviewers's advice and make BBQ pork sandwiches with the leftovers. I served it with mashed potatoes and next time will thicken the sauce before serving.

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