Reviewed: Jul. 27, 2009

This recipe made a nice moist pork roast with good flavor. I prefer my tenderloin on the grill but for a crockpot recipe it was simple and tasty.

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Delcy in AZ

Cooking Level: Intermediate

Home Town: Cashmere, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 27, 2009

Considering the ease of preperation/cooking, this recipe is great! I greatly reduced the sugar (just added a couple table spoons of brown sugar) and increased everything else at the suggestion of so many before me (also added Worstechire sauce and several cloves of garlic). I added potatoes, onions, and carrots to the bottom of the slow cooker for a more complete meal. Pork lets go of a lot of moisture when it cooks, and since I followed the tip to double the sauce, I ended up having to remove some of the liquid to keep it from overflowing. That's ok though, I added some cornstarch to it and made a nice gravy to poor over everything. Tasty!

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yomamasan

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Reviewed: Jul. 27, 2009

Yum! Very simple for a lot of flavor. The pork was nice, tender, and juicy. I made a gravy with the sauce and it was awesome! I put the potatoes in the crock with the pork (like some have suggested), but they came out tasting goofy. Not a good sauce for potatoes, but this recipe wasn't for the potatoes...it was a success in my book for the pork!

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juliekhum

Living In: Portland, Oregon, USA

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Reviewed: Jul. 22, 2009

I made this recipe Exactly the way it was written except I added about a tablespoon of fresh minced garlic. I also didn't have red wine vinegar so I used distilled white vinegar. The meat came out WONDERFUL! I even cooked buttered egg noodles and sugar snap peas to go with it. My husband, who is a wonderful cool, LOVED the meal. And my kids ate 2nds and 3rds! My only suggestion is when maybe make the liquid part of the recipe increase it so there is enough to drizzle over the noodles. They all wanted more sauce. Amazing!

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londablank

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jul. 17, 2009

This recipe is awesome! I used two pork tenderloins, increased most of the seasonings, added fresh minced garlic...and put in the crock pot on high for 3.5 hours. The meat was fork tender! I also made some bbq sauce (from another recipe on this site) and drizzled it over the top of the sliced pork. Yummmm!

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Geekblink

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Reviewed: Jul. 12, 2009

Super easy and delicious!!! I used white vinegar instead and it was fine ;)Will definitely make again and again!!

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OneOfEach

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Reviewed: Jul. 11, 2009

Only altered the garlic powder to a Tbsp. of minced garlic. This was outstanding! Not sure where the other's described it as too sweet? It was flavored perfectly. Since the meat fell apart (so tender!)we just put it on rolls, then used the broth as an au jus dipping sauce. So yummy! This will go as a fav in the house. My 5 year old kept asking me "Can I have more of THAT MEAT mom?"

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cooking4fun

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Spokane, Washington, USA

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Reviewed: Jul. 9, 2009

I did not need to change any ingredients. This recipe is so great!!

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Blondee03

Cooking Level: Intermediate

Home Town: Corydon, Indiana, USA

Living In: Clarksville, Indiana, USA

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Reviewed: Jul. 7, 2009

It's a little too sweet for me.

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Kimberly Kays

Cooking Level: Intermediate

Home Town: Livingston, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 30, 2009

This recipe was great. I was looking for something different to do with a pork roast, that didnt consist of bbq sauce and this did it for me.

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lilolme

Cooking Level: Beginning

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Reviewed: Jun. 28, 2009

I used a bone in Pork Roast and the only complaint I have was the fat. So the second time I made this I put the fat side down for a few hours and then turned it over and skimmed the fat off. It turned out 100% better the second time and made great pulled pork sandwiches. we will make this again and again.

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special lady

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Reviewed: Jun. 26, 2009

Wonderful recipe! I made it just as the recipe called for except I used apple cider vinegar and it got rave reviews from the hubby. I had my cousin visiting and after dinner he called home and I overheard him tell his wife that she should ask me for the recipe.

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magictch66

Home Town: Gladwin, Michigan, USA

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Reviewed: Jun. 26, 2009

Another five stars - I made it just as the recipe called for, with one exception: I was out of red wine vinegar so I just used white. The taste was wonderful, the texture was wonderful, the roast pulled apart by fork, and the "sauce" at the bottom of the cooker (once I siphoned off the fat) was so savory and delicious that I've saved the whole thing to make a stew later. Thanks for this wonderful recipe.

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TYGRWMN

Cooking Level: Expert

Home Town: Menlo Park, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 19, 2009

I LOVE this recipe. I made it exactly as printed. I then pulled it apart, put it inside my homemade whole wheat hamburger buns, and put some Sweet Baby Ray's Barbecue Sauce on it. My southern born husband says " If you put this on top of your head, your tongue would beat your brains out trying to get to it."

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Nancy A.

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Reviewed: Jun. 15, 2009

I made this as written, except I put two dashes of hot sauce and it still wasn't the least bit spicy hot. I put it together the night before, so it had marinated overnight except that the sauce didn't totally cover the meat. I turned the roast over so the other side would be in the sauce while it cooked, and then cooked it on low all day. I thought it turned out just the right amount of sweet. The meat was falling apart tender and flavorful. I will definitely make this again and again. I think next time I would throw in some carrots too.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 12, 2009

This is delicious and so, so easy. I don't cook pork very often but this one is a definite keeper. I followed the recipe exactly as is... loved, loved it. Thanks

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MS Girl

Cooking Level: Intermediate

Living In: Lucedale, Mississippi, USA

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Reviewed: Jun. 9, 2009

Moist and tasty, though not very different from other recipes I've tried. I poked it through with a knife several times to let the flavor in; I used 2 T white vinegar and 1 T apple juice instead of red wine vinegar; added 1 beef bouillon cube. Served with green beans and buttered rice. I'll use the leftover meat for bbq pork sandwiches.

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jam2jar

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Reviewed: Jun. 4, 2009

Didn't change a thing.....Just an awesome roast with simple ingredients.....

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KRISHAS3

Home Town: Osage Beach, Missouri, USA

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Reviewed: May 30, 2009

OMG, This was sooooooo good. I used Vidalia onion and I didn't have any red wine vinegar so I used cider vinegar instead and I omitted the hot sauce. My kids & I loved it. Hubby added the hot sauce to his own & he was happy too. I don't normally like any roast cooked in the crock pot but this was really good. So now this is the only way I will cook my pork roasts.

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Lee

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: May 28, 2009

Excellent! I added some veggies (potatoes and carrots) in with the meat. I overdid the "dash" of hot sauce, next time I'll be a little more careful. Definitely a keeper!

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