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The flavor of this was great. The onions were almost too much for my family and the ginger gave it some zing. Everyone enjoyed it however. I did half the recipe and cooked it for about 3 hours on low. Turned out juicy and moist.

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GuarinoMom April 28, 2010

This was super easy to make and my whole house smelled *wonderful* as it cooked. My husband has always claimed to detest pork but he gobbled this up as did my picky toddler. This recipe is a keeper! I served it with quinoa and also steamed some broccoli that I sprinkled with sesame oil & Ponzu sauce and it was fantastic with the pork.

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seattlejessica January 25, 2010

This is a very easy crock pot recipe and it turned out GREAT! Thanks so much!

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Miss Louise December 06, 2009

This made for a tasty dinner. I started with a frozen pork loin so that solved any small amount of liquids in the recipe. The only change I made was to use red wine vinegar instead of rice wine vinegar. I shredded the pork and let it sit in the sauce for a hour before draining off to make the next sauce. I will skip the sauce next time as I liked it better before. Thanks for a great twist to our normal pork loin. update: served this on rolls with mayo, pickles and seasoning salt - very good

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Ceezie December 05, 2009

This was fabulous! This is the best Asian -type pork roast in the crock pot I have tried! I added the minced garlic in with the sauce mixture-I was worried the garlic would burn while I was browning the roast. I rubbed the roast with Asian Pepper Market Spice Blend from World Market and browned it. I added Worcestershire sauce, 1 teaspoon of sesame oil and 1 tablespoon fresh grated gingerroot, instead of the powder, to the sauce mixture.I reduced the cloves to 1/4 teaspoon because I was nervous it would be too strong, but it was fine. I followed everything else exactly.This fills the house with a wonderful aroma! I served it with jasmine rice , steamed broccoli and some Grands! bisquits (need to use them up-lol!).The onions and sauce are so good over the meat and rice. I am going to make Anything Lo Mein #311630 with the leftovers. This is a keeper. The honey is a nice change from the usual brown sugar.This is so pretty plated up with the toasted sesame seeds and onions! Thanks!

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bad kitty 1116 October 05, 2009

I was skeptical about the small amount of liquid in this recipe, but it turned out just fine and moist. The flavor is very BOLD and I liked the consistency of the sauce that you cook at the end. We enjoyed it.

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Stephie Biggs November 13, 2007
Crock Pot Asian Pork Roast