By Charlotte J on June 13, 2002
Photo by Charlotte J
Photo by Charlotte J
"OH, the garlic was so good in this roast! We had it for supper that night and then the next day for sandwiches! I did not cook mine as long just depends on your cooker. Update: the photo I took on March 09, 2004 makes me think I roasted this in the oven. If so, I would have roasted it to 145 degrees and let it rest to finish cooking."
Serving Size: 1 (310 g)
Servings Per Recipe: 8
"I marinated the roast the night before, and cooked it the full 9 hours. It just fell apart, a truly wonderful meal. Thanks Kez"
"Charlotte J you've done it again! Until I found this recipe I had given up on cooking pork roast, it was always too dry and bland. I LOVE the garlic! Wonderful recipe!"
"Very good! The cloves are such a nice touch! My only change was I subbed the thyme & sage for poultry seasoning, and added some lemon juice to the water since I had no rind. My only complaint is this is so salty. Pork is salty enough as it is, and I should have known not to add any more to it as I never do. Next time, no salt. Thanks!"
"this was a very flavorful pork roast. I cooked it for about 7 hours on low, it was a 3 lb roast. It completely fell apart when i tried to cut it but thats ok was delicious and tender. I served the meat and gravy over egg noodles and peas. Was very good comfort food."
"I totally enjoyed this! The combination of herbs and lemon was sooo yummy. Served it with cheesy mashed potatoes and creamed spinach for an extreme comfort meal. So satisfying! Thanks Charlotte J! It's a keeper!"
"This was excellent! I made this today, with the following changes: I used white wine instead of water, and put two sprigs of fresh rosemary under the roast and one on top and cooked it in a heavy casserole pot on the stove top rather than in a slow cooker for about 3 hours. About half way through I added several thick slices of onion, two roma tomatoes with the stem cut out, and a carrot julienned. The lemon and the clove were an unusual and perfect addition!"
"Yummy, but I also put only 3 cloves of garlic and thought it was a bit too garlicy. I love the unique clove flavor. I also used lime rind instead of lemon as that is what I had. It worked just fine."
"I cut back the garlic to 3 cloves and still thought it was strong but that might be just our tastes. Used 1/4 tsp cloves and lemon pepper instead of the lemon rind. Good recipe!"
"Excellent Pork!!! I didnt have all the ingredients so subsituted some things, I didnt use sage or cloves, however I added to the salt, thyme, 1/2 teaspoon lemon pepper and a squirt of lemon juice, the flavour was fantastic! Instead of fresh garlic cloves I used crushed garlic from jar, everything was great, I found cooking on low for 7 hours plenty! Thanks, will definently use receipe again, hubby is already planning who to invite for dinner."
"Very good recipe which we will have again. Reading the reviews, I cut back on the ground cloves but followed the rest of the ingredients as listed. I did not make the gravy as we have to watch our sat fat but did spoon a little of the juice over the meat to moisten a little. Served on New Year with black-eyed peas and collard greens! Yum"
"Interesting combination of spices, which produced a flavorful pork. The house smelled really good while this was cooking, but I think I got my hopes up because the flavor just didn't do it for me. Nothing wrong with the recipe, just a personal preference, I guess. My family really loved it."
"Made this the other night. Used lemon pepper and granulated garlic in place of lemons and garlic cloves, but otherwise followed the recipe as written. VERY flavorful, and baboo loved it. I thought that the cloves were a little intense, so the next time that we make this (and we will) they will be reduced slightly."
"Wow!! My family really enjoyed it. The aroma was fantastic while it was cooking. I served this baked yam, fruit salad and corn on the cob. I also cooked my yams in the crockpot. IT was so hot today that it was nice not to warm up the oven. This is a real keeper."
"I was a little leery of the cloves, but made the recipe according to instructions. It was absolutely delicious! The lemon is very subtle, but a really nice addition. I made gravy from the juices and served it with homemade spaetzle."
"Although this was good, I would omit the cloves next time. Fall apart tender and nicely seasoned (except the cloves)"
"This was good! I placed the roast on potatoes and carrots in the bottom of the crock pot. I added a teaspoon of Penzy's Sunny Spain lemon pepper (no salt) seasoning to the rub mixture. I also placed a fresh sprig of rosemary under and on top of the roast. I made a gravy with the juices but much preferred eating it with crab apple jelly...that really completed the flavors and made it so yummy!"
"This was delicious! I didn't use as much garlic, and next time will probably use only half the amount of ground cloves. Having barbecue pork sandwiches with the leftovers tonight. Very moist and tender"
"This was really nice. I did plan on browning my meat before I put it in the slow cooker however time didnt permit this so I just stuck it in. It still turned out great so I wont bother next time either. I did also consider extra garlic (because we love it so much) but then decided to stick to the 6 garlic cloves in the recipe and I'm glad I did because the garlic flavor was perfect. I didnt put the cloves in as I dont really like them. At the end I thickened the juices with cornstarch to make the gravy but I wont do this next time (just my taste I guess). This was even better the nexy day on sandwiches, I will make this again."
"Not sure what went wrong. Reduced cooking time to 6 1/2 hours as I had a 3# roast. Used all the ingredients. It was dry, overcooked and I didn't care for the clove in the recipe. I'll try another recipe in the future."