I don't rate things in general but this was so good I had to. I followed the recipe except that I didn't have red port wine so I used dry white. It was by far the best pork roast I have ever made. I have tried a lot of recipes too. The flavor was very well rounded and full bodied. You should try this one. I will be making it again soon! By the way don't change anything!
I don't rate things in general but this was so good I had to. I followed the recipe except that I didn't have red port wine so I used dry white. It was by far the best pork roast I have ever made. I have tried a lot of recipes too. The flavor was very well rounded and full bodied. You should try this one. I will be making it again soon! By the way don't change anything!
This is by far my favorite red wine pork recipe! Wouldn't change a thing! It's so tender-melts in the mouth and asked for often kind of dish! Once I didn't have the bay leaves or chicken seasoning cubes added other stuff and it was still Amazing! Thanks for sharing!
This is an easy and flavorful recipe but the meat was pretty dry. I use a smaller-size slow cooker so that might have been the problem. Next time I will use the low setting exclusively or shorten the cooking time. Since I used a Cabernet instead of port I left out the sugar - which I did not miss. I would like to try the port which would add a stronger flavor. If I skip the port again I will add 1/2t red pepper flakes and increase the amount of onion to compensate. I also think sliced mushrooms would be a good addition either way.
Made this with some changes: honey instead of sugar added a number of other spices added(paprika oregano basil chives coriander tumeric cumin onion beef bouillon in addition to chicken and a small amount of cayenne pepper as well) powdered garlic instead of cloves(mine had gone bad) Australian shiraz instead of port regular carrots and a sweet potato. I also added a pint of water instead of a quart by accident. So there was a fair bit of liquid so I put the vegetables below on the bottom submerged and a pork loin roast on top. The loin was still somewhat immersed in the liquid but mostly above. I also aggressively singed the roast for a good 10 minutes to lock in the juices and to maintain the structure as much as possible during slow cooking. The 6 hours on high was enough to cook it and break down the fat and connective tissues it was not necessary to continue cooking on low and I think it would be destructive to the dish if this were to be done but perhaps this is dependent on how powerful a given slow cooker is and how long one singes the roast. The pork does come out a little dry but I used the jus to make gravy by adding some flour(in the future I will add less water as I had to boil a lot off). The results were excellent. I will keep this recipe in my back pocket it is a good base on which to experiment on in the future for me.
I made this exactly as the recipe indicated. It was delicious. I cooked a 4 lb roast for 8 hours on low. It fell apart and was very tender and delicious. Their was so much broth I served it on the side like a cup of soup. My husband loved it.
MAKE SURE YOU USE A LARGE CROCKPOT! I am traditionally just cooking for my husband and myself so I have always used a medium 4qt crock pot. After beginning the assembly of the dish I realized that the amount of liquid required in this recipe was way too much to fit in our crock pot. I ended up draining the onions garlic and vegetables from the liquid mixing it with the wine and then re-adding the vegetables. I then poured only the amount of liquid that would fit in my crock pot about 1/2 of what was called for in the recipe. It was still tasty and tender.
I made this today exactly as the recipe reads! We all loved it! Excellent!!
It was delicious. I used Cabernet instead of port but it still turned out great! Will definitely make this again.
