The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 8, 2009
I have made many roasts and I gave up because all of mine were dry and bland. I thought to myself "one more time." I am glad I gave it a try with this recipe. I added carrots and yellow potatoes to this recipe and it was DELICIOUS!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 1, 2009
The flavor is something I've never had with a pork roast. It was tangy/sweet, but unique. I admit, I didn't 100% follow the recipe. I doubled everything. I used hoisin sauce instead of ketchup and balsamic vinaigrette instead of the vinegar. I also used a tablespoon of bbq sauce. I lined the side of the croc pot with sliced potatoes and cut the roast into 4 pieces. I used a knife and slit deep holes into the raw meat and stuffed some garlic into them. I seasoned the pork with season all and paprika. I also added 2 cubes of H2O + chicken boullion instead of water. Again, I'd give it a higher rating, but I changed a lot. this is my first time making a pot roast, so I was expecting a different flavor than my mom's traditional one. I enjoyed it and will make it again. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 28, 2009
I was worried about some of the recent negative recent reviews, but this was fantastic! We loved it the first night and the second night with barbecue sauce as sandwiches. Great recipe! Very easy to make and great flavor!! Thank you
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: Roswell, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 27, 2009
A great roast. The meat comes out very moist and tender. Four hours is all you really need. Thanx :)
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 27, 2009
This was very good for pork. Make it again
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 26, 2009
The sauce was good, after doubling the seasonings as was mentioned in other reviews, but the roast ended up dry. It was tender, but not at all juicy.
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Val

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 25, 2009
Was it tangy? Yes. Did the meat fall apart? Definitely. Would I make it again? No. I followed the recipe exactly. The meat was certainly edible, but all we could taste was vinegar and sugar. The sauce was watery and pungent. We slathered barbecue sauce over the meat to make it taste better. With all the positive reviews, I thought it would be better. My bad.
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Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 24, 2009
This pork roast literally turned out DIVINE! I didn't use red wine vinegar or hot sauce because we didn't have either on hand, but seriously, this turned out amazing! Thank you for sharing it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 24, 2009
This was GREAT! I doubled the marinade (as some suggested), used fresh garlic, and added potatos, celery, carrots, and more onion. I served it over jasmine rice - AWESOME and so were the leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 23, 2009
Very good and easy since I had all the marinade ingredients. Next time I will brown the roast before putting in the crock pot. Maybe it will help the meat to stay more moist.
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Cooking Level: Expert

Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 23, 2009
Favorite part was adding a bottle of bbq sauce to the leftovers and putting on kaiser rolls. Pork was also very good the first night.
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Cooking Level: Expert

Living In: Stanwood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 23, 2009
Followed recipe exactly and flavor was just o.k. It was really good the next day. I pulled it apart and added barbecue sauce and served on sandwiches. My family didn't even know that they were eating the same thing.
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Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 22, 2009
This recipe is so good. Even the kids love it. I wouldn't change anything about it. The juice is delicious. I even used Splenda instead of sugar and it still turned out great.
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Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 19, 2009
This was so good that after making it for the first time in November, I made it again for Christmas Day. Everyone raved about the taste and the tenderness of the meat! The only change I made was to double the sauce/gravy while halving the amount of sugar. Thanks for this great recipe keeper - it's what for dinner tonight again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 19, 2009
Pretty good recipe--one note that might help others: I used a pork roast (as the recipe called for), not a butt (shoulder) roast so there was not a lot of fat. To intinsify the flavor (others complained of blandness) and increase the moisture content in the final product I removed the pork after cooking, trimmed the fat and shredded it with 2 forks (not too small) strained what was left in the crock pot, returned the shredded pork back to the crock pot with the strained marinade and let it cook another hour--then served it over sticky rice. Flavorful, moist, excellent. I varied from the recipe only two small ways: (1) used 4 roughly chopped cloves of fresh garlic instead of the garlic powder and (2) used 10 dashes of hot sauce (although next time I will use more). We will definitly make it again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 18, 2009
Disappointed. Pork was dry and sauce was too sweet. Husband and I disliked the recipe. I gave the leftovers for my sister to try since she wanted the recipe. No word on the taste test. I will not make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 17, 2009
This is AMAZING. We have used it for pork loins and chicken breast. Both are great. If we get tired of the tangy taste, we put it on sandwiches with bbq on top. I LOVE it, and my fiance loves it even more. Thank you SO, SO much.
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Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA
Living In: Winona, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 17, 2009
Added carrots!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 17, 2009
I like others here made some changes to this recipe: I doubled all ingredients in the sauce and added the following: 1 large tbsp of seeded mustard 1 tbsp of hot curry powder 1 tbsp of tomato paste 1 clove of minced garlic (omitted the garlic powder) 1 tbsp of arrowroot powder (to thicken you could use flour, corn flour what have you). YUM! I like my food with quite a bit of 'kick' to it. I'm going to serve it with potato salad, steamed greens and fresh, warm bread.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 14, 2009
I love trying new things on allrecipes, and this one took it right out of the ball park! I followed the recipe EXACTLY as it said. The only thing extra that I did that wasn't specified, I pre-prepared it the night before, so when I went to work the next day I could just throw it on the crock before I left. So it soaked all night long. This is definetly a keeper!
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Cooking Level: Expert

Home Town: Hagerstown, Maryland, USA

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