Oh my Gosh! GREAT pork roast, possibly the best I've ever made. I made the sauce the day before and refrigerated it, covered, without the meat in it. I substituted Ancho Chili Pepper powder (about 1 tsp) for the fresh red chilis, some dried red onion instead of a whole fresh onion (we're not much on onions in my family and they stink up the house) and I did not brown the roast first. Cooked it in the crock pot for about 9 hours on low, flipping it over the last hour or so. Let it sit on a plate in some of the juice for about 10 minutes before I sliced it with the electric knife (where has that wonderful thing been all my life?). Served with fresh French Bread, a nice salad and Garlic Rosemary Roasted potatoes. Normally my pork roasts are dry, but this one wasn't. And the sauce was super yummy with an Asian flair. Will make this one again, for sure!
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Oh my Gosh! GREAT pork roast, possibly the best I've ever made. I made the sauce the day...