Reviewed: Oct. 9, 2009

This is very tasty and easy--makes wonderful pulled pork for sandwiches.

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Reviewed: Oct. 8, 2009

Perfect! We only left the petatoes out. And we put some more vegetables on the plate. But this is China. We shore put this on our Menu. Thanks.

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Gino and Tong

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Reviewed: Oct. 6, 2009

Eh! at best. This roast and recipe went out with the garbage.

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Patty

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Reviewed: Oct. 6, 2009

We did not care for this recipe!! The smell alone drove my family nuts. Won't use this recipie again ever!

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mommyc123

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Reviewed: Oct. 6, 2009

We seem to be in the minority, but we didn't really care fot this. I felt the pork was very tender but bland. I added carrots and potatoes per another reviewer's recommendation.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Oct. 5, 2009

It came out awesome! I doubled the ingredients to make more of a sauce and used fresh garlic instead of powdered. I was worried from other reviews that it would come out dry so I basted a couple of times and flipped the roast over half way through cooking. It came out super moist and tender! I added cornstarch in a 1/2 cup of water and made a gravy with the leftover sauce. I made mashed potatoes as a side and poured the gravy over the top. The sauce came out very strong and spicy - we loved it but not for everyone.

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Alison

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Reviewed: Oct. 4, 2009

This was a great recipe. Added the potatoes as others had recommended. As we had left overs, on the next day we added a bottle of Bullseye BBQ Sauce after shredding the pork and removing the potatoes. This made a yummy pulled pork.

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bee

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Reviewed: Oct. 3, 2009

This was ok. Too much liquid and not very flavorful, probably because it was diluted from all the liquid. Don't know what went wrong. Won't make again.

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amandz

Cooking Level: Intermediate

Home Town: Clawson, Michigan, USA

Living In: Wentzville, Missouri, USA

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Reviewed: Oct. 1, 2009

This was wonderful! I took the advise of others and made more sauce - actually three times the recipe. I added red potatoes and baby carrots and more red pepper sauce and I used pork shoulder. The next day my wonderful boyfriend made soft tacos with it. It was amazing!!

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Kristi-Belle

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Reviewed: Oct. 1, 2009

This is a great recipe and I follow it exactly! We all love it including my 2.5 year old daughter. There is a lot leftover so I make pork burritos the next night. This is a definite keeper!

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lulu

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Reviewed: Sep. 29, 2009

It was ok. Easy to fix but merly ok. Still half the roast in the frig. will try to shred it for sandwichs but nothing special about this one.

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tarmstrong

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Reviewed: Sep. 28, 2009

I loved this recipe, but left out the soy sauce. I've made it 3 times for 3 groups of friends and they loved it too.

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Helen

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 26, 2009

We really enjoyed this recipe. I didn't put in as much sugar as called for and it was fine. Also I used apple cider vinegar as that is what I had on hand. Great recipe will use it again.

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ginnyjoe

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Reviewed: Sep. 22, 2009

My family loved this, including my 4 picky boys. We used the leftovers in enchiladas the next day and it was fantastic. It is sweet, and went great with smashed potatoes.

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cookinmama

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Reviewed: Sep. 22, 2009

Very good and very tender.

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simoneo333

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Reviewed: Sep. 21, 2009

I thought this was very good. I used a very large pork lion that I had cut in half. Sasonings and liquid were right on. I used splenda instead of the sugar and added two teaspoons garlic powder to it to suit our tastes.

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loves2cook

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Sep. 20, 2009

I had a boneless pork shoulder that was over 4 lbs., so I doubled the ingredients and let it cook on low for a little over 9 hours, and it was excellent. I did follow the advice of other reviewers and inserted six or seven garlic cloves, but other than that I followed the recipe exactly. It was a hit with everyone at the table. My husband even raved about this dish, which is very unusual!

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hbrownlie

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Sep. 17, 2009

I had all the ingredients on hand except the tenderloin, which made this recipe easy and inexpensive. Next time I will put slits in the meat and stuff with garlic cloves. Maybe add some more hot sauce. I cooked the tenderloin two hrs. longer which made the meat soooo tender. I transformed this dish into pulled pork by shredding it and added barbeque sauce and had yummy pork on rolls. Thank you for the recipe.

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Sep. 17, 2009

I've made this twice now, and we loved it both times. I added potatoes and whole garlic cloves. I also went a little heavier on the spices. Next time my husband wants me to put carrots in it too.

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