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This pork roast makes a wonderful summer meal, as the oven never needs heating. It's so tender, it just falls apart when served.—Marion Lowery, Medford, Oregon
This recipe is:
Diabetic Friendly
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Nutritional Analysis: 3 ounces cooked pork with 1/4 cup sauce equals 202 calories, 7 g fat (2 g saturated fat), 66 mg cholesterol, 306 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Originally published as Slow-Cooked Pork Roast in Country Woman November/December 2002, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 07, 2013 by gillettcookie
looking for something different in the slow cooker with my pork roast. This fits the bill. The sauce is sweet and savory... very good!
Reviewed on Feb. 23, 2012 by TSpahr
I have made this recipe several times. My family loves it! The only change I make is to omit the lemon peel and smoke flavoring. Other than that, I keep it as is. I am never sure how long to cook it however, as the recipe says 6-7 hours and also 4 hours plus standing. I usually cook it the full time, but it always just falls apart. I think I will cut back the cooking time to 4-5 hours and see what happens. Delicious!!
Reviewed on Oct. 19, 2011 by summer888
Will definitely make this again. It's a good, solid recipe. The meat was so tender--it looked nothing like the photo because it all fell apart! I used fresh rosemary, and it might've been a little strong. Otherwise, great.
Reviewed on Sep. 19, 2011 by RedRain
Completely delicious recipe but 6-7 hours is far too long to cook a roast you've cut in half. The pork becomes very dry. particularly when cut in half! Cut the cooking time back by at least two hours. Other than that, it's a great recipe!
Reviewed on Aug. 30, 2011 by jenko_luv
Very delicious!!! The only thing I did differently was use a little bit of bacon renderings, white wine, a squirt of the concentrated lemon juice instead of peel, and half a packet of lipton onion powder packet.
Reviewed on Feb. 26, 2011 by Jug7238
We loved it
Reviewed on Sep. 21, 2010 by chefwarbrick
Little confused regarding cook time (4 hrs versus recipe reads 6-7 hours). Also not sure why recipe says to cut the roast in half .. I left it whole.
Reviewed on Oct. 25, 2009 by colista012
omg. this is the best. we served with grilled asparagus garlic mashed potatoes
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