I found that this dish still had a kick even without the hot sauce. I served this for my mother-in-law, who doesn't like anything spicy, unusual or ethnic. The dish had a mildlly spicy aftertaste but it seemed to be enough for even my MIL to handle. She enjoyed the dish very much and cleared her plate, as did everyone else at the table. Besides excluding the hot sauce, the other changes I made were to use 3/4 of a large onion instead of a whole onion (all I had) and balsamic vinegar instead of red wine vinegar (that's all I had; not sure if perhaps that's what gave it a little kick?). I also followed the suggestions of others and doubled everything, except for the pork roast and the onion. I also added about six carrots, cut in large pieces. The carrots were awesome with this dish, as they soaked up all of the flavor. My roast was 1 3/4 lb and I cooked it on low for four hours, then kept it warm for several hours after that. The carrots were perfect. They were tender but not mushy. I also made gravy out of the drippings and served the whole thing over egg noodles as suggested. I'll definitely be serving this again!
As promised, I made this again. This time I used two pork loins, one whole onion, two bags of carrots and the other ingredients as recommended. I cooked it on low for eight hours. I don't think you can really go wrong with this recipe, however eight hours was too much for the pork. It was a little dried out. Also, there were almost no dri
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I found that this dish still had a kick even without the hot sauce. I served this for my...