Tangy Slow Cooker Pork Roast
This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.
This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.
I couldn't give this a 5 rating because I more than tripled the seasonings (specially the garlic), and I cut back a little on the sugar/ketchup (which is already pretty sweet). I also cut the vinegar in half. Basically, I used your ingredients and then modified them to our taste. I read the reviews and most of the people whorated it low complained that is was bland. I learned from a friend on this site (sdk999) that when you cook in a slow cooker you have to increase your seasonings and I have to agree.Read More
I couldn't give this a 5 rating because I more than tripled the seasonings (specially the garlic), and I cut back a little on the sugar/ketchup (which is already pretty sweet). I also cut the vinegar in half. Basically, I used your ingredients and then modified them to our taste. I read the reviews and most of the people whorated it low complained that is was bland. I learned from a friend on this site (sdk999) that when you cook in a slow cooker you have to increase your seasonings and I have to agree.
Loved it!! Made it exactly as written. Wouldn't change a thing. I pierced the roast with a fork MANY times so the flavor would soak in. Wonderful!
I made a lot of changes, so although I thought this was a 5-star dinner, I think it was due to input from other reviewers and some of my own revisions. I did brown the pork in about 1/2 Tbsp of oil with 1 tsp of butter. For the sauce I mixed 1.5 cups beef broth, 2 Tbsp of red wine vinegar, 3 Tbsp of soy sauce, 1 Tbsp of white sugar, 1 Tbsp of ketchup, 1 tsp of black pepper, 1/4 tsp of salt (since the beef broth is pretty salty), 1 tsp each of garlic power and onion poweder, 1/2 tsp each of paprika and dry mustard, about 1 tsp of Frank's Red Hot and a dash of worcestershire. I layered about 8 medium red pototoes (peeled) on the bottom of the crock pot, covered with onions, then put the browned roast on top. Then I added baby carrots all around the sides. I cooked on high for about 1 hour, then turned down to low and cooked for another 5 hours. After 5 hours, I sliced the pork into about 10-12 pieces and put it in the bottom of the crock pot so it would be submerged in the juices. I cooked for 1 additional hour and then removed all the veggies and pork and kept them warm on a platter. Then I poured the juice into a pot, added a cornstarch slurry and brought it to a boil to make a gravy. It was AWESOME! And pretty healthy too! Thanks for the great start, K :)
I read a few of the different reviews and found them helpful. I cut the roast into four pieces and browned them. From there I followed the ingredients listed in the original recipe and added about 5 red potatoes. I quartered the potatoes and tossed them on top of the roast pieces. I set the slow cooker for 5 hours on low. This is a keeper!
This was a winner, & I found it so easy to prepare. A great meal for hot weather as you use the crock-pot I used a small pork roast--about 1-l/2 pounds-- better fit for my small slow-cooker, & it turned out great. I sliced it and served it on hamburger buns with some of the onions that were cooked with meat, added some barbecue sauce & mustard - & voila! …Hot pork sandwiches! PS: A note of caution—the meat comes out of slow cooker pale, so if you want it to look brown, better brown it in a pan before putting it into the crock-pot. I didn’t do this, but I added teriyaki sauce and later some barbecue sauce over the top to get it “browner”….& of course, those things added to the overall flavor.
Husband loves this recipe. I used pork chops instead of roast. I used balsamic vinegar instead red wine and it gave it a nice zip. I also doubled the recipe for the sauce in order to make a nice gravy. A+++ recipe a favorite in my house.
This recipe is good and seems promising, but I only gave it four stars because we liked it better when I made some changes. Most important: I completely omitted the water and doubled the rest of the sauce recipe, so the pork gets more intense flavor from the juice it cooks in. I used brown sugar instead of white sugar and balsamic vinegar instead of red wine vinegar. I used low sodium soy sauce and fresh minced garlic instead of garlic powder. I omitted the salt, but added 1/4 t. ground ginger. In addition to the onion, I added some baby carrots, putting both under the roast in the slow cooker (I've always read that you should put your root veggies under the meat in the crock). With these changes, it was excellent.
This was a very moist Pork Roast I have ever made & tasted. I shredded the leftover and we had Barbeque Sandwiches the next day meal. I just use the juice from roast and add Barbeque sauce and heat them together, It was just about as good as the Roast.
I must say this has to be the WORST recipe i have tried from here. The juice in the pot was watery. the roast had no flavour. No ammount of extra seasoning could save this mess.
No penetrated flavors here also. It was pretty good, but a tad too sweet. When I make this again, I'll either cut down on the sugar or the ketchup. It was overkill. Thanks, though. It is a very good basic recipe to work with.
Very tasty and the house smelled awesome. Per other reviews, I used 1/2 cup water and 1/2 cup red wine, used brown sugar, used balsamic vinegar instead of red wine vinegar and used minced garlic instead of garlic powder. I also added potatoes and carrots while cooking the roast. This makes a wonderful gravy and makes a meal that is so easy to put together.
Okay, so I was getting nervous as this was cooking... all I could smell was the vinegar. I doubled the sauce ingredients, except for the sugar, used chicken broth in place of the water, added worcestershire sauce, fresh garlic, dried basil and sliced mushrooms (towards the end). I strained the onions to thicken the gravy, and served over buttered egg noodles with green beans and carrots. What a delicious meal! Thank you, K!
Great Flavor! I doubled the recipe since I had a larger portion of pork. Will make again!
Wow! I've never made a pork loin that turned out so perfect! (not even my own posted recipe for tenderloin!) I made a few adjustments, based on preference/what I had on hand: reduced sugar to 2T, 1T red wine vinegar + 2T balsamic vinegar, chile sauce instead of ketchup and hot sauce (used 4 pkts from the local Chinese restaurant!), minced garlic (from a jar). I put the roast on top of a Vidalia onion, added 2 celery stalks cut in thirds, and spread the garlic all over the top of the roast. I cooked for 3 hrs on high, did a check with the thermometer (160 deg), turned it down to low for about 3/4 hr (170 deg), turned it off and then let it rest in the pot with the lid off while finishing up everything else. Served with garlic mashed potatoes, steamed carrots and Texas Toast--my husband and guests commented that this was probably better than any pork they've ever had in a restaurant. Yeah!! Even the picky 7-yr-old said it tasted good! Thanks for the recipe :D
When I made this, I think I added too much water, because it was more of a broth than a glaze. I rate it a 4 because I made it wrong. My boyfriend loved it however. I accidentally bought tenderloin instead of loin and the meat was moist and tasty.
Really excellent - BUT - it absolutely does NOT need the cup of hot water. There is more than enough liquid from the roast/onions/sauce. I've made this 4 times since I found it and it comes out perfectly every time without the added liquid.
Was it tangy? Yes. Did the meat fall apart? Definitely. Would I make it again? No. I followed the recipe exactly. The meat was certainly edible, but all we could taste was vinegar and sugar. The sauce was watery and pungent. We slathered barbecue sauce over the meat to make it taste better. With all the positive reviews, I thought it would be better. My bad.
I will look forward to making this but felt compelled to say that adding potatoes to any slow cook recipe robs the dish of it's flavor, mainly the salt. I will stick with the egg noodles, add a little garlic and let you know how it goes.
Tried this recipe last night - definitely a WINNER in my book !! Tho...I added slices of fresh lemon, placed slices both underneath as well as arranged on top of the roast (My Dad's suggestion - he's a retired Fireman - all Firemen in Ca. are exceptional cooks !) - used Worcestershire Sauce instead of Soy, only 1/3 cup water and Brown sugar instead of white - served with Teriyaki rice and Veggies - turned out...JUST TO DIE FOR !! The hint of lemon taste may be the "Tangy" taste you are all looking for !!
Extremely simple, delicious. Followed directions exactly. 6 1/2 hours on high in crock pot.
very good! I made a few changes based on the reviews and this turned out quite tasty. first, I seasoned the pork loin with garlic powder and pepper and seared it on all sides till nicely browned. Then I added the 1C water to the hot skillet scraping up all the browned bits. I doubled the rest of the seasonings exept for the hot peper sauce, which I used 2t of, and substituted splenda for sugar. I added them to the water from the skillet and poured this over the browned pork loin, and added a bag of baby carrots on top of that. cooked on high for 2 hrs then turned to low for another 3 hrs. Delicious and very tender.
Wow! I made this for our dinner tonight. I started with 2-2lb pork roasts and a large sweet onion, I doubled the sauce ingredients, and let it cook all day. I ended up not using the sauce, because I made some Lipton Onion Soup Roasted potatoes and Sugar Snap Peas and Parisienne Carrots to go with it. The sauce seemed a bit sweet anyway, but the roasts turned out perfectly seasoned (not really tangy, just good flavor)and very moist and tender. I only made one substitution, which was Balsamic Vinegar in place of the Red Wine Vinegar. What a delicious dinner. Even my 10 and 5 year old are happy with it, and my 5 year old son is extremely picky and cautious about what he'll put in his mouth. Great recipe. I noted several others complained it wasn't how they liked their BBQ pork,and I have but one suggestion. Try cooking a pork recipe that actually has BBQ in the name of it. I really liked Barbecued Pork Two Ways, posted by Kimber for a nice crockpot bbq pork recipe. Thanks for the great recipe K!
The kids enjoyed this, even the picky one, but he didn't eat much. The adults felt it was way too sweet and would've been better to use the pork with a nice BBQ sauce than this too sweet one. I'd suggest using less sugar.
Received rave reviews. Made these changes: 1) did not add any water at all to the recipe. 2) extra tablespoon or so of soy sauce. 3) added a clove or two of roasted garlic I had on hand. 4) added some extra black pepper and a bit of dried thyme. 5) added a couple of tablespoons of red wine. Cooked on low for 6 hours, turning the meat every 90 mins or so to make sure all got bathed. When finished, I took the sauce and diluted with unsalted chicken broth and thickened with cornstarch until I got a thick sauce that wasn't overpoweringly salty or vinegary, but had a nice flavor. Served with green beans and rosemary roasted potatoes and apple sauce. Cooked a 2 lb roast for four adults and 2 children and we had maybe one ounce of meat leftover. The meat ended up a bit dry because I had to hold it on keep warm for a couple of hours, and then removing the hot meat from the juice to make the gravy seemed to allow the meat to dry out a bit. But the thickened sauce saved it. What I would change: I might add 1/2 cup or so of the unsalted chicken broth while it was cooking and add a couple of tablespoons of tapioca to thicken while it cooks. Maybe find another herb or two to add to the sauce as the vinegar and sugar just didn't have enough dimension for me, even with the extra garlic. Will probably make this again, since it was quite easy and trouble-free. Might experiment a little with the seasonings--worcestershire sounds good, maybe some maple syrup for some of the sugar.
This was great! The pork was fall-apart tender after about 7 hours on low. I played with the sauce ingredients a bit, however. Instead of ketchup I just used tomato paste, because I had a can of it open that I needed to use up. I also added Worcestershire because in my experience it makes everything better! After the pork was cooked I took it out and stirred about a half cup of light roux and a Tbsp of heavy cream into the thin sauce and ended up with a fantastic gravy to spoon over our rice. Will make again!
This recipe couldn't be easier or tastier! I made it exactly according to the recipe, and it was a snap. The results were tender and flavorful, and the house smelled great from the slow cooker! I'll definitely make this again :)
I have cooked pork roasts in the slow cooker for years. I use coke as the liquid but your recipe is GREAT!!!. For the person who said it was the WORST, don't pay any attention to that. This was great and will definitely be a keeper.
I hate when people give 5 stars and then rewrite the recipe, but I'm going to do just that now. :) I'm sure it's good as is, but I knew I'd like some of the changes others had suggested based on my personal preferences. I used a 1.5 lb tenderloin, but still increased the sauce ingredients, so it would be sure to be flavorful and moist: 1.5C water, 1/3C sugar (that was more than enough), 5T balsamic vinegar, 2T worchestire sauce, 1/2t salt, pepper, and garlic powder. Also added carrots and small red potatoes to the mix and cooked on low for just over 5 hours. I was home, so I flipped the loin once during cooking so everything was juicy!
Excellent recipe. I doubled the sauce, adding extra onion, halved red potatoes, a bag of baby carrots, and Lawry seasoning salt. I added all the ingredients in the recipe but also added balsamic vinegar. Had company over and everyone loved it. The pork roast fell apart, it was sooo tender. Will make this often.
I was skeptical of this recipe, but made it anyway since I had some pork and wanted something different. I am so glad I did! I doubled the amount of sauce since it didn't look like it was covering the pork very well in my slow cooker. This was so delicious. The pork got very tender and soaked up a lot of the flavor. We had leftovers the next day and it was even better then! My husband said "make sure you give that one rave reviews from me", so here you go. Thanks!!
Absolutely the most boring piece of meat I have ever tasted.
This is very good. Simple and easy. It could easily be a 4.5 - 5 rating. I added a bit more seasoning salt pepper and garlic (our tastes), browned the pork before putting in the slow cooker. By adding small potatoes and carrots you have a complete meal all in one pot.
I have been making this recipe for a couple of years now, and finally am getting around to writing a review. I was reminded of how great this recipe is this weekend while visiting friends -- I had given her the recipe a while back and it has become a favorite of their family's. I have tried using balsamic vinegar instead of red wine vinegar, and I have to say I prefer that variety just a little better. Adding some fresh garlic is good, and I also typically add baby carrots, cut up potatoes and extra onions. This recipe never fails to garner compliments.
This is a great pork recipe. I wouldn't call it "tangy" - just tasty and tender! My family loved it. Next time I'll sub BBQ sauce for the ketchup.
For those who feel the meat was bland, I am wondering if it has anything to do with meat quality or perhaps freezer burn. I cooked a 3 lb. pork sirloin roast last Sunday and lightly seasoned it with salt, pepper, onion and garlic powders. It had a bone running through it which I think helps with flavor. It was so tender I easily pulled it, added some BBQ sauce for sandwiches. It was full of flavor and so tender. I froze the rest to make pork posole soup and enchiladas. Wish I had seen this recipe last week!
DELICIOUS and easy. It came out great by following the recipe as is. I think it's important that the meat be cut and left to soak in the glorious gravy. I served it with mashed potatoes.
Very tasty! The onions at the bottom were awesome and next time I'll add more. I added an extra Tablespoon of soy sauce and vinegar. I too added cornstarch to the juices and boiled down in a pan to make a sauce. My guests enjoyed it! Thanks!
this is the best pork recipe I've found on this site. I adjusted as follows - halved recipe for just 2 of us - skipped onion (didn't have fresh and we don't care ALL that much for it), skipped salt altogether - used 1 tsp cayenne pepper instead of hot sauce. threw in a bit of worchestire sause cause we love that flavor. dbl'd black pepper. SO juicy, nice kick without overpowering pork - served with mashed potatoes and green beens, used left overs as pulled pork sandwiches - truly an awesome recipe - will definitely be keeping and using often.
I am kind of shocked by the complaints about this being bland! It is SOOO flavorful! I double the sauce to start with, include red potatoes and definitely cook it for 8 hours on low. I do start with a frozen pork loin, and towards the end I used a baster to douse the pork several times. (Not normally needed in a slower cooker, but it "colored" the pork so it wasn't so pale.) I like the thin sauce when I use potatoes and broccoli as sides. If I use egg noodles and peas, I thicken the sauce with corn starch at the end and it makes an awesome gravy. We love it, and eat this at least once a month.
Whole family was able to enjoy this. Nice family meal - not too extravagant w/outrageous flavorings that intimidate the kids but something a little bit more than the ordinary meal. Very simple to prepare (I did 2 hrs on "high" & 4-1/2 hrs on "low") - came out nice & moist. It's a keeper!
Very tasty and easy! It does come out sweeter than typical pork roast recipes, but I liked it for a change and I did not find it overly sweet. The liquid is runny, I did try to thicken it up the last 30 minutes with cornstarch and water in the crockpot, but it didn't work too well (maybe I didn't leave it in long enought), next time I will thicken up on the stove instead. I served it w/ pre packaged mashed potatoes, it was wonderful. Next time I will add a little more onions, they were great w/ the mashed potatoes. Will definitely make again.
So moist and tender! I used chicken broth instead of water and doubled the sauce (except for the sugar).
I used a 1 lb frozen (didn't thaw) pork tenderloin because it's just me & my husband. If I were to use a 2+ lb roast I would definitely double or even triple the rest of the ingredients so there is plenty of sauce. I sprinkled the pork with salt, pepper, garlic powder, paprika & poultry seasoning. I omitted the sugar & just added an additional tbsp of ketchup for sweetness, I also used 5 tbsp of the vinegar as we like things extra tangy. I also put quite a few dashes of hot sauce because we like it spicy too. After 4 hours on high I took out the pork & onions then added some flour to the sauce & let it cook to thicken it up a little while the meat rested. So good, and so healthy (especially without the added sugar)!
Considering the small amount of effort it took to make this dish, it was wonderful. We added extra onions (because you can never have too many), subbed balsamic vinegar for the red wine vinegar, doubled the sauce and served it with mashed potatoes. This meal will go into our regular rotation.
I made this almost exactly as written, except that I substituted apple cider vinegar for red wine vinegar. It was fantastic! Apple pairs so nicely with pork anyway, I can't imagine making this any other way. Next time I may throw some thinly sliced apples in the slow cooker also. I also drained off the liquid to make a sweet and tangy gravy, which I poured over top of the pork and served alongside mashed potatoes. A great fall comfort food kind of meal.
Followed the recipe exactly and thought it was delicious. Removed the roast from the crock pot at the end and added some corn starch to thicken the tangy sauce and then spooned the thickened sauce over the pork to serve.
Great to make in the summer time because the crock pot doesn't heat up the entire kitchen. Served it as Latino style carnitas with tortillas, and sides, such as, sauteed corn, Spanish rice, and beans. Tweaked the recipe by: browning the meat first and adding sliced fresh tomatoes, celery, and other spices, including a bay leaf, fresh garlic, cinnamon stick, and 5-spice powder. Really a nice, easy meal.
Wow! We've had this recipe twice now and all I can say is YUMMY!! It makes the most tender roast I've ever had. I make this up and put it on for 8 hours and the meat just shreds underneath a fork. The only thing different I did was to add carrots and a variety of baby potatoes to the pot for a complete meal. It's really a great recipe to make during this heatwave we've been having since it keeps me from having to turn on my stove/oven. FANTASTIQUE!
I'm so surprised at all the good reviews because I followed this to a T - my family and I did not enjoy this at all. I'm disappointed I wasted a beautiful pork roast. To me it was like a boiled roast in a sweet watery sauce (not even qualified as sauce). It was not really tangy either. I do like sweet flavors in meals but I guess I usually like them combined with a spicy or savory flavor. This is not it. I served as suggested with buttered egg noodles. BLAH. Won't make it again. I'm sorry.
After six hours on low, having added cut up red potatoes and carrots to the mix underneath, the pork was fine (if maybe a little dry). My diagnosis, if you add veggie, make sure the pork is still fully immersed in the liquid. There was a definite tangy flavor, but not intense, so don't be afraid to up the seasoning.
Add 2 bay leaves, One tablespoon worcestershire sauce,and a teaspoon of lawry's/or Old Bay seasoned salt and I think you will find that the flavor will be there at the end. Did I mention two or three cloves of garlic?
This recipe was pretty good. I was out of red wine vinegar, so I substituted with 2 tbsp balsamic vinegar and 2 tbsp marsala wine. I also used 2-3 tbsp cornstarch because I prefer a thicker sauce, and I thought it turned out really nice. Also made noodles as a side that were great with a little of the sauce on them. All in all, I would make this recipe again.
I only gave it 3 stars because I had to change so much. It was a great start and I really like the red wine vinegar. It was just alright as is. I added a lot more seasoning and two tablespoons of dijon mustard. That gave it a really good flavor. Instead of soy ( I was out) I used Worcestershire sauce. I cooked the roast with just one Tablespoon of mustard. Tasted it and decided it still did not have enough flavor. I removed the juices and put them in a pan and added more seasoning and more mustard and a few more dashes of worcestershire sauce. I sprinkled a little roasted dried garlic and onion powder as well. I also used corn starch. It was a good start and will make this again, just using my extras. I also threw in some potatoes and carrots and a onion.
One word: BLAND! The first time I make a recipe I always for the recipe exactly. This was no exception. The finish pork roast had no taste. The meat was tender and can be saved with the addition of bbq sauce but as written -- not so good.
Excellent recipe!! The only tip I'd give would be to add a little cornstarch to the sauce (after the meat is cooked) to make a little thicker gravy. Friends of ours did that, and it tasted awesome!
Considering the ease of preperation/cooking, this recipe is great! I greatly reduced the sugar (just added a couple table spoons of brown sugar) and increased everything else at the suggestion of so many before me (also added Worstechire sauce and several cloves of garlic). I added potatoes, onions, and carrots to the bottom of the slow cooker for a more complete meal. Pork lets go of a lot of moisture when it cooks, and since I followed the tip to double the sauce, I ended up having to remove some of the liquid to keep it from overflowing. That's ok though, I added some cornstarch to it and made a nice gravy to poor over everything. Tasty!
Very yummy! I decreased the amount of sugar in half and doubled the spices just for personal preference. With these changes it was very flavorful. Although next time I won't double the salt. And I like that it was so easy to prepare. I had no problem throwing it all together before leaving for work in the morning.
This is a keeper! I marinated the roast overnight in the sauce and added carrots and potatoes to the bottom of my crock pot. The roast turned out a bit dry, but I think it was my issue with overcooking. We'll definitely use this again - thanks for the recipe.
Sorry, but this tasted nothing like roast pork, which was what I really wanted. I made the recipe as stated, and was quite disappointed. I'll not be making again. 3 stars for simple, though!
Ho hum...needs more seasonings to be palatable for me. The meat turned out tender, so that is a big plus and means the cooking times are spot on. For next time, I will half the sugar, omit the ketchup and add worchester.
This recipe is absolutely phenomenal! The entire family (including 3 kids) loved it! I doubled the recipe, and never measure spices (just threw in what I thought would be delicious, so probably about twice the garlic recommended)... it was fall-apart, melt-in-your-mouth delicious!!! Thank you!!
I browned the roast first, added about 2 T of minced garlic and thickened the sauce with cornstarch. My family went crazy over this roast! It sure didn't serve 8, though. There were only 4 of us and everyone still wanted more when the roast was gone!
This was a quick and easy recipe for dinner and tasted amazing! I used two medium onions and one red onion for the bottom of the roast. We are a garlic family so I added 5 cloves of garlic to the onion bed.
The sauce you pour over the pork is mostly water. It didn't even stick to the pork. So then it came out dry with barely any flavor. Never making this again.
This is a great basic recipe that can easily be modified to suit individual tastes. I added crushed fresh garlic, extra garlic powder, and a little Chinese five spice powder. I used balsamic vinegar and a little extra soy sauce, and cayenne instead of the hot sauce. I coarsely chopped the onion and put half in the bottom of the pot and half on top. I seared the roast first in a cast iron skillet, then left it on low all day. Really good!
I doubled up on the red wine vinegar, ketchup, soy sauce and garlic powder, kept all other ingredients the same. I added red potatoes and carrots as others had suggested. At the end I removed half of the liquid and combined it with a chicken gravy package. Everything was amazing, my family raved! I will definitely make this again.
This was great! Of Course I couldn't just follow the recipe... But the end result was terrific! I used a very large onion, cut into rings. About a third of the onion I minced and did like-wise with a green pepper... After browning the roast I sautéed the minced onion and green pepper (which I then poured on top of the roast) A little soy sauce goes along way, so I only added 1 Tablespoon, not 2. I added 1 Tbl of red wine vinegar and added 3/4 cup of water and juice from 1/2 lime. I added 2 extra Tablespoons of ketchup and pierce the roast and planted 4 garlic cloves worth of chopped garlic. I pulled the roast out at 165 degrees and let it rest (covered) for 15 min in warm oven... the juice made great gravy! This is a new staple in the Widmark household. Thank you, K
This was SO good, i made it jut as directed. We even dunked bread in the sauce!!!So good.
OMG, this is to die for. I used 2 yellow onions, (will do 3 next time) and the onion carmelized on the bottom. Yum! I added 1/2 tsp Worchestershire sauce and 1/4 tsp dry mustard, but kept the rest of the ingredients as listed. The flavor was out of this world and the meat (bone in, on-sale, pork roast) turned out fork tender. Everyone loved it.
Made exactly per the above recipe except for the hot sauce! It was wonderful! Flavorful, juicy...and so super easy in the slow cooker! It will become a staple for our winter meals!
Made this recipe exactly as written. Turned out very moist and delicious. Can't wait to make again. Very easy
Really good and tender
I made this recipe, exactly as written, overnight on a weeknight. We loved it - very aromatic. I doubled all the ingredients (except the pork), as suggested by some reviewers. The best part about this recipe is how tender the pork is. I reheated everything when we got home from work that night and served it with boiled red potatoes and fresh string beans - pouring the sauce over the vegetables. This will become a regular item on our menu!
MmMMMMMMMmmmmMMM! I followed the recipe to a T- except 2 things. I changed the sugar to brown sugar.....and for the 'hot spice' I did a few dashes of cayenne, and a dash of Red Chili flakes. This had such a wonderful taste! I was planning a dinner party so I had to cook on High in the slow cooker for 4 hours. The meat was PERFECT! I basted throughout. I also added potatoes and baby carrots in the mix, under the meat. Soooo yummy. When it was all done, I separated the juice and simmered it on the stove-adding about 3-4 Tablespoons cornstarch and some Half & Half to thicken into a gravy-like consistency. then it all went back to the Veggies and meat-which I thinly sliced and served over egg noodles. Next time, Ill skip the noodles, it was too much on the plate and not necessary.
I have made multiple meals from recipes from this site and this is by far one of my top 5! I made a few changes... I doubled the recipe. I used a 4lb loin. I generously seasoned the meat with salt, pepper and garlic salt. I added red skin potatoes to the bottom of the crockpot (instead of onions). After placing the meat in the crockpot I added some baby carrots. Overall this was EXCELLENT. I cooked it on low for 9 hours while I was at work. It feel apart in my mouth. 5 stars!
Flavor-wise, this was a good recipe, but if I make it again, I will use a pork shoulder roast instead of a loin. My pork was somewhat dry and that disappointed me, as I was really looking forward to this dish. I am willing to try it again, though, but just with a cheaper cut of pork.
All I can say is WOW!!! We all enjoyed this meat sooo much. I followed a couple of former posters and used BBQ sauce,Spenda and since I had a 41/2 lb pork roast (w/bone) I doubled the sauce recipe. After about 61/2 hrs., I removed the meat and thickened the gravy with cornstearch. I wish I could've given this recipe 10 stars. Thanks for posting.
I put this all together in a plastic storage bag and marinated it overnight before I put it in the crock pot yesterday morning. I used apple cider vinegar and brown sugar as well as Tamari soy sauce. Tasty and very tender. The meat just fell apart. We served it with garlic mashed potatoes and steamed broccoli. A very hearty dinner. I highly recommend the Tamari soy sauce because other regular store brands have very little actual flavor; they are just salty. The Tamari costs more, but it tastes wonderful!
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! UPDATE 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
OH MY GOD. This recipe is awesome! The only thing I changed was to brown the roast first and cut the sugar in half (we don't like very sweet food). SOOOO GOOD!!!
My husband and son liked this. Based on some other reviews I substituted chicken broth for the hot water, 2 tbl. Worstershire sauce and 1 tbl.Terriyaki sauce for the soy sauce, left out the sugar, and used 3 tbl. ketchup and added more garlic powder (my guys like garlic!). I used a pork sirloin roast. It was yummy, subtle flavors, not overpowering. I served it with oven roasted potatoes. A real keeper.
This was a good recipe, next time I will cut back on the sugar, it came out really sweet.
I have made this twice. It is good using the original recipe. The second time I did use 1/4 cup soy sauce, 1 teaspoon sesame oil, and 1 teaspoon garlic powder just to add a little more flavor. I served it over rice, but next time I will add flour to thicken up the juices.
Very good and easy! Doubled sauce ingred and used chicken stock not water. Great flavor, so tender just falls apart. Next time will add cornstarch at the end so sauce is thicker and carrots and potatoes. Tonight is leftovers shredded in BBQ sauce for dinner
This was fabulous. I browned the meat first and I made it for 4, added chinese chili sauce, worcestershire sauce and mixed the water with herb ox beef broth. Cut the sugar to 1 teaspoon. I chopped the onions and added 4 chopped garlic cloves. I thickened the sauce with cornstarch at the end. Really good.
Okay...I hate to change recipes, because that would mean a totally different recipe. However, the only thing different I did was marinate a 5lb pork roast (bone in) in Italian Dressing (and a little soy sauce) overnight. Followed the recipe exactly the next day and it was AWESOME. Very moist and my kids loved it! Will make again! Thank you!
This recipe was delicious! I took the advice of many posters before and tripled the sauce ingredients (except the sugar and the water), used fresh minced garlic instead of powder, browned the roast, and pierced it with a fork to allow the juices to penetrate. I also brined the roast before I put it in the crock pot (3 lb roast-2 quarts water, 1/4 cup sugar, 1/4 cup salt, leave it to soak for 1 1/2 hours), which may have prevented the dryness others complained about. I made this late in the day, so I had to put it on high for 3 1/2 hours instead of on low for longer like I normally would. It still turned out very juicy and flavorful, but next time I'm going to try marinading it overnight as others have suggested and cooking it on low all day. I plan on turning the leftovers into shredded pork tacos. I will definitely make this again, with buttered acorn squash and sauteed zucchini on the side!
Oh my goodness, SO good!!! I lessened the amount of red wine vinegar, omitted sugar, and rubbed down the meat with additional garlic powder. I also omitted the hot pepper sauce, added some Worcestershire sauce, and teriyaki sauce. I know, very different, but we like our sauces. This was DELICIOUS and we will be making it again!!
I love this dish. It is pretty simple to make. I added fresh garlic cloves and minced onions to enhance the taste a bit. I also did about 3 dashes of hot pepper sauce instead of the 1. Instead of sugar I substituted Splenda. The next day I used the leftover pork and pulled it, topped it off with some barbecue sauce, and reheated it to make pulled pork bbq sandwiches and it was still delicious.
I thought this was very good. I followed the recipe except that I used Balsamic Vineager. I did not feel that it was lacking in flavor or spice. The sauce was excellent on potatoes. I would recommend this to anyone. All the family liked it and I also thought that the flavors blended the second day with leftovers.
Tangy and yummy! I left out the sugar - saw no reason to add that. I doubled all the other ingredients, which left enough juice to make a gravy by adding some cornstarch mixed with water. I also added baby carrots into the pot at the very beginning so they were tangy and flavorful as well. I served the gravy over mashed potatoes. Delicious! Will definitely make this again!
Loved this!!! I only changed a couple things... I put onions and potatoes along the bottom and then I substituted balsamic vinegar for the red wine vinegar and double all of the spices except for the ketchup and the sugar. I also browned the roast first with garlic powder, thyme, and garlic salt and it was delicious! I wanted a different taste than my normal beef roast and this was perfect. Also the potatoes soaked up all that wonderful flavor and were amazing! Could not stop eating!
Why do people give a wonderful recipe less stars than it deserves due to THEIR deviation of the recipe??? Read the rating below mine and you will see why I'm annoyed. This recipe is WONDERFUL! I put mine in my pressure cooker for one hour and it was melt-in-your-mouth GOOD! If you use your pressure cooker allow it to cool by itself when it's done.
Brown the meat Use real garlic Omit sugar Can add potatoes at the bottom and carrots on top of meat
LOVE this! We have it about once a month. Always tender and juicy and never any leftovers.
turned out good. I followed the recipe and also added some butter and flour at the end and made the sauce into a gravy. put in slow cooker for 5 hours on low and it fell apart and was delicious.
This is a good easy weeknight dinner recipe that my husband really liked. It's not as tangy as the recipe might lead you to believe - it is almost plain. I'm going to shred the leftovers and add some cumin and chili powder for shredded pork tacos - versatile leftovers!
Loved this! It's sort of oriental in flavour, which went down well in this house. Only change I made was to use brown sugar instead of white. I served this with mashed potato and steamed bokchoi and it was really good. Used the left over bokchoi, roast and some of the gravy with more veg and chow mein noodles to make a stir fry. There were compliments on both meals!
This made an excellent bbq.