Reviewed: Jan. 3, 2013

I didn't read the reviews ahead of time like I usually do, so I followed the recipe to a T, and realized that the author had posted a correction that it should have been cooked on low instead of high. Oops! I cooked for about 3 hours on high, and then switched to low for the last hour when I noticed it. It cooked nicely anyway, and sliced well. It would shred well if you wanted to do that too, but I kept them in slices for the most part. The sauce was quite tasty, but next time, I think I will add even more onions. Thanks for the recipe. :)

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Reviewer:

slfortson

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Mountain View, California, USA

Reviewed: Jan. 3, 2013

I thought it cooked a little too long on high, so I cut down the time and temp. It turned out well. I left out the onions and peppers simply because I didn't have any on hand so I added some chili powder instead.

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Reviewer:

berkey12

Cooking Level: Beginning

Living In: Milford, Indiana, USA

Reviewed: Dec. 30, 2012

My husband and I enjoyed this meal. My son went back for thirds. I will definitely make this recipe again.

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Reviewer:

nnkilgore

Reviewed: Dec. 30, 2012

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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Reviewer:

DR in TX

Cooking Level: Intermediate

Reviewed: Dec. 19, 2012

Delicious!! i followed the recipe as written and it was mouth watering!

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Reviewer:

LeahD

Reviewed: Dec. 17, 2012

I made this today and it is the bomb! The kids loved it, the wife loved it and (since I got to taste it early) i didn't bother putting anything else on my plate. BTW: I forgot to get chicken broth so I just used water and it was still fantastic.

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Reviewer:

smeghead

Reviewed: Dec. 16, 2012

A new staple! This recipe is so incredibly easy! I have made it as-is and with modifications, and its always Delicious! I have learned, no need to brown the pork, throw it right in the crock pot. Cook on LOW for 4 hours. I used. To thicken the sauce at the end to make a gravy, but one day i didnt have chicken broth, only a can of pork gravy, so. I threw that in....and it was amazing! No thickening needed! I. Now only make it with canned gravy. I. Also have thrown in raw chicken....which also turns out well. This recipe. Is so good! I always use low sodium teriyaki sauce too. Try it!

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Reviewer:

Mommy Chef

Reviewed: Dec. 5, 2012

Doubled the sauce and cooked in low for four hours. Pretty much fell apart! Very good

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Reviewer:

hlj1109

Reviewed: Nov. 20, 2012

Take this up a notch and let the pork cook on low/slow for 5-6 hours shredding the pork around 5 hours and letting it cook the last hour in the sauce. OMG!! Over some white rice this was an awesome dish and the house smelled AMAZING!!

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Reviewer:

chriss2114

Reviewed: Nov. 18, 2012

I've made this a few times now, even my three year old eats it. I don't bother with the onions and the garlic, and add a few squirts of Sriracha in place of the chiles. I only cook one 1 lb tenderloin on high for 2 hours. When the meat's finished I pour out the sauce into a pan, boil it, and whisk in some Wondra to create a nice thick teriyaki gravy. I usually serve cous cous and a green salad on the side. Thanks for this recipe!

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