The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 17, 2009
I can't believe it has taken me this long to review this recipe!! I have made it at least 15 times in the last year as it is in our regular dinner roation and is also good enough(not to mention easy)for company!! I always double the sauce since my hubby LOVES it and the kids tolerate it..that's enough for me!
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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: Sep. 16, 2009
I do not usually modify recipes but due to the overwhelming amount of recomendations to season the heck out of this i did. I cut slits in the roast (about 5 total) and stuffed in whole cloves of garlic (peeled of course) and this really gave it good flavor. It was tender and the additional spices by the writer were a great combo! thanks!
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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: Sep. 14, 2009
My husband and I love this recipe and I've made it several times. We like it just the way it is. I usually serve it with mashed potatoes in cold weather and with potato salad and greens and corn in the summer.
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Cooking Level: Expert

Living In: Chester, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 13, 2009
Excellent recipe!!! I used a bone-in pork shoulder roast. I didn't have red wine vinegar so I substituted raspberry vinegar. For the liquid I used 1/2 cup hot water and 1/2 cup apple juice. I don't know if that made it any different from the original recipe but it sure was a good gravy - served with mashed potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 13, 2009
Absolutely delicious. Makes great pulled pork sandwiches as leftovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 13, 2009
I added more of the 'wet' ingredients to taste, even added a tad more white sugar for the sweetness. I wanted it to be sweet and tangy. I also thickened the sauce with corn starch. Was a big hit with everyone!
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LDT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 12, 2009
Due to the Asian influence taste, I added the entire contents of a 6 oz jar of pickled ginger to the crock pot. I took a risk having never tried this recipe and am glad I did because the results were phenomenal! I served it over white rice. Thanks, K, for sharing!
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Cooking Level: Expert

Home Town: Westwego, Louisiana, USA
Living In: Youngsville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 12, 2009
This is a keeper / out and about to come home to a great dinner I doubled the liquid and added sm potatoes and carrots served with crusty french bread my company all wanted this recipe
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Cooking Level: Intermediate

Home Town: Dartmouth, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 9, 2009
I am always looking for easy slow cooker recipes since I am a single mom of two working full time slow cooking allows me to make dinner faster. This was excellent. The pork was juicy and fell right apart. I prepped everything in the morning put my crock pot bowl in the fridge then had my 15 year old son put the bowl in the crock pot about 4 hours before I would get home from work. The presto it was done right on time for dinner. Will definately make again and again.
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Cooking Level: Expert

Home Town: Pennington, New Jersey, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 8, 2009
This was my first time making pork roast and it was to die for! I only made a few changes using what I had on hand (bbq sauce instead of ketchup, rice vinegar instead of red wine vinegar) When I came home after 10 hours in the crockpot the meat was so tender and juicy it was falling apart as I pulled it from the pot. I had added some potatoes and carrots the sauce completely infused them making them delicious! I recommend this to everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 8, 2009
I thought this was fantastic.The pork just fell apart,the taste was sweet and almost asian tasteing, but not to sweet.I followed the recipe exact. Lots of juice left over. I will use the rest of the pork for sandwiches. I know they will be great also.
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Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 8, 2009
This was a first class recipe. Meat was tender and greavy was tasty. I used Pork fillet and red wine instead of vinegar. It leaves a lot more taste and is less sour. I used much more pepper instead of soy sauce and pepper sauce. I added mushrooms and green peppers. Served it on basmati rice. Wonderful summer sunday lunch! Will definately cook this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 4, 2009
Easy and simple...nice flavor. Not too sweet at all. Although it was a good meal, it wasn't a recipe that I will rush to make again.
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Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 4, 2009
Very good. I thought after reading the other reviews that this would be too sweet. It was actually perfect; the onions absorb a lot of the sweetness & make a wonderful sauce. I doubled the recipe because I had a larger pork roast; would definated increase the sauce when following this recipe for the size roast listed. I added extra garlic flakes and season-all salt. Also sliced up about 6 small potatos and 4 carrots and threw them on top. Added 1 additional onion. If you're planning to make this a meal, definately add the extra veggies. Served with biscuits. Flavor, particularly of the sauce is good, and not overwhelming.
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Cooking Level: Intermediate

Home Town: Davis, California, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2009
Very easy to make. I used a picnic pork, because that is what I had on hand. The onions were the best part.
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Photo by Jill S. Dunedin, Fl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2009
I really liked this recipe .Very easy , nice flavor .I did thicken the sauce at the end with a bit of cornstarch . i added carrots about 40 minutes before serving . I would def make this again !!!
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Cooking Level: Expert

Living In: Readington, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2009
This was such an easy roast to make and it tastes great! I shredded it and put the Sweet Baby Ray's BBQ sauce on it to make a pulled pork sandwich! FABULOUS!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2009
Used a 4.5 lb boneless loin cut into three pieces and rubbed with cajun spices, browned and followed the rest of the directions. Decided I wanted to make pulled pork so I cooked it another couple of hours on low. Kept the juices, pulled the pork with two forks made a sandwich with BBQ sauce I get from Georgia (Williamson Brothers). Had a side of my Homemade Slaw. DELICIOUS. Thanks. Serving rest at party today.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 2, 2009
My pork loin turned out to be country-style pork ribs (freezer mislabel) but went ahead with the recipe. I too had to use balsamic vinegar but the ribs turned out so nicely and tasty too! The sauce was yummy with all the onions. I was a little disappointed that it didn't cook down more. My husband didn't even put barbecue sauce on them. I'll be fixing this again but with a pork loin next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 2, 2009
Used chicken stock instead of water. Excellent. Next time we'll thicken the juice before serving.
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