Reviewed: May 22, 2013

I really enjoyed this recipe. I took out the wine and the hot sauce and added worchester sauce and ginger. Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: May 9, 2013

I really, really liked this. I used a 2 1/2 pound pork roast that I sprinkled with salt/pepper and browned on all sides. I didn't have red wine vinegar, so I used white vinegar, but only two tablespoons. I don't eat sugar, so I used Splenda instead and replaced half the ketchup with sriracha hot sauce (I love spicy). Halfway through cooking time, I added four cups of shredded cabbage. It's was my whole dinner with a side salad. Pork fell apart. I will definitely make this again, but add a little less Splenda...it's my fault I added too much. I'm sure next time it will be five stars! Wonderful...thanks for sharing :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca & Eric

Reviewed: May 7, 2013

I used siracha for the hot sauce and halved the sugar (I always cut the sugar in half, even in desert recipes) I threw in some peeled, quartered potatoes for simplicity at dinnertime. The sauce was delicious and did not suffer from less sugar - in fact I think more sugar would have been too sweet! The potatoes absorbed the flavor and we had a nice gravy for the pork. Made some zucchini for a side. I will make this again. Thanks for a easy flavorful pork recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAREN1234

Reviewed: Apr. 23, 2013

LOVED IT - VERY TASTEY!! - and we are not big pork fans. This pork roast melts in your mouth, moist with a great flavor. Altered the ingredents some, used brown sugar and only 1/2 amount called for, used balsamic vinegar instead of red wine cutting it back to 2 TBSP, 1/4 tsp red pepper in place of black, used fresh garlic and replaced hot pepper sauce with 2 TBSP chilli sauce. I also used Italian shallots for my onions and threw in some carrots. Thickened the sauce to a gravy consistancy which give the whole meal that mmm, mmm, good flavor!! Cooked it on low for 7 hours...perfect!! Will definetly make it again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RAM

Reviewed: Apr. 11, 2013

This was not good. I used a pork loin and followed the recipe exactly. It was dry and bland. It was so disappointing after smelling it cook all day. My 6 year old wouldn't even eat it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laurageo1

Reviewed: Apr. 10, 2013

Very good roast! I'm not a big fan of pork but out of the slow cooker with a yummy sauce I start liking it and will make it again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 9, 2013

would have given a 4-1/2 if available. This was very good. Different kind of gravy because of the sweetness. But my husband and I really enjoyed it. I browned the roast in skillet w/olive oil before putting into slow cooker.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D. Quinton

Reviewed: Apr. 5, 2013

This recipe is so easy and delicious. One of the reviews mentioned piercing the roast, before placing it in the crock-pot. I used the fork from a carving set to do that and was happy with the results.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

suri

Reviewed: Apr. 1, 2013

The BEST I have ever made. Placed the rest of the onions on top, added 6 cloves of chopped garlic and did it on high for 4 hours, as it was so large I had to cut it in half to get it in there. The house smelled heavenly, the juice I thickened for gravy and the onions were caramelized and lovely sitting in a bowl next to it. Got raves from family

Was this review helpful? [ YES ]
1 user found this review helpful