12 Reviews

This is a very tender and flavorful meat course. I got a late start, so must confess I did not use a crockpot, but put it in my earthenware Romertopf baking dish instead. Cooked it at 400 F (only in a Romertopf though!) for 2 hours. The meat was tender and moist, and the flavor was wonderful. I'm sure that in a crockpot it would only be more flavorful as the seasonings would have longer to blend. Thank you Miss Annie.

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Leta November 18, 2002

3.5 stars as I made it, which didn't follow the recipe exactly. I used a pork roast we had frozen in the freezer (I don't know what the cut was). I also used pineapple juice instead of apple juice and chicken broth instead of wine. Next time, I'll see what apple juice does. Really, though, it seemed to just need more seasoning (particularly salt).

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anonymous23 May 26, 2009

Couldn't be easier and the results are flavorful and very tender! My family loved it even without the gravy. For leftovers, I shredded the pork and added a bit of bbq sauce for a pulled pork sandwich with layrers of flavor!

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LifeIsGood April 03, 2009

The entire fam loved this one. I used a 3-lb pork butt, and almost every bit of it was eaten! The meat is so tender, and it made the house smell heavenly. Thanks for a great family-friendly recipe!

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Luv2Cook/Hate2Clean:) December 25, 2008

Easy recipe with simple ingredients, really good and smells wonderful.

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Angela P. May 22, 2008

Really terrific. It needed salt (I believe my roast was bigger than what the recipe called for) so I just served it with soy sauce and it was perfection. I made the gravy but everyone skipped it/didn't need it!

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No Stress Chef April 07, 2008

Just wonderful. I don't have the words to say anymore. The wife says this is the best pork roast she as ever had. Will make again for sure, thank you for posting!!

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thomasjj93 s August 01, 2007

We all enjoyed this very much for dinner last night. The smell was simply mouth-watering! I love the fact that I can cook this in my crockpot. I added carrots, onions and mushroom and made gravy with the sauce. Thanks for the recipe.

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genevi16 July 30, 2006

This was good. One thing I do want to caution other who may make it in the future, though, is that the grocery that I shop at uses those elastic nets to package their shoulder roasts. Which I didn't think would be a problem, so I browned and cooked the roast according to the recipe with it on, and it was kind of a pain (and a lot of the seasoning came off with the netting). I served this with some rice and broccoli (we weren't nuts about the gravy, so we just used some soy sauce). Leftover were great with BBQ sauce, on a bun, for pulled pork sandwiches.

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Parrot Head Mama October 26, 2005

Miss Annie, you have a winner of a recipe here. I had a hard time stopping the fork from going into my mouth. I followed the recipe, except for the searing. I just threw everything into the crockpot and let it cook. I served it with rice and green beans and orange jello, and it was a hit here. Thanks so much for a great crockpot recipe!

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~*Miss Diggy*~ October 16, 2005
Five Spice Pork Roast for the Crock Pot