Reviewer:

Reviewed: Aug. 5, 2012

This was excellent! I used orange marmalade instead of orange peel, but it worked great. I also added a bit of corn starch to the left over juices at the bottom of the slow cooker and it made an amazing gravy. My wife saved the gravy even though there wasn't any other leftovers.

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Reviewer:

justalance

Reviewed: Feb. 20, 2012

I don't usually like pork, especially leftover pork, but I LOVE this stuff!

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1 user found this review helpful

Reviewer:

twillabme

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

So delicious! A new favourite at our house!

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2 users found this review helpful

Reviewer:

Sharla

Reviewed: May 17, 2011

Very easy to make and incredibly tasty. I'm not a cranberry fan yet this recipe works. Thanks!

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2 users found this review helpful

Reviewer:

Kim

Reviewed: Apr. 20, 2011

I realized last minute that I did not have enough cranberry sauce, so I decided to substitute our homemade raspberry jam. While a much different flavor than cranberry sauce, it still came out great and even my picky eateres loved it!

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3 users found this review helpful

Reviewer:

cakursawe

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

This was delicious! Definitely will be made again in our house. Since we didn't have and orange OR ground cloves in the house, I substituted orange juice and whole cloves. YUM!

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Reviewer:

SBLUNDELL

Reviewed: Mar. 23, 2011

This is awesome and so easy! Agreed that the color isn't pretty like the picture, but it tastes great!!! Thanks!

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Reviewer:

2GSDS

Cooking Level: Intermediate

Reviewed: Mar. 2, 2011

I made only one change to the recipe: I browned the pork in oil first. This is one of the tastiest and moistest pork roasts I have made in a very long time. The cranberries are great on top of the roast if you drain them in a slotted spoon. While the color isn't as great as in the picture, the cranberries add zing.

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3 users found this review helpful