Six Hour Pork Roast

From: Bonnie G #2

On Jan 4, 2008

Thanks yooper for a great recipe. I had to use dried herbs as that's all I had. Also followed another reviewer and put the cream of chicken in the bottom of the crock pot and cooked it on low for 6 hours. It was wonderful and the smell while it was cooking had the whole household asking "when will dinner be ready. Easy recipe with a nice crust and moist tasty inside. This would be an impressive company dinner too.

From: blgpts

On Feb 17, 2007

we loved it also. I made a 3 1/2 pound roast, and had to use dried herbs. Can't wait to try it again when I can get fresh herbs. Since my roast was smaller, it only took 3 1/2 hours to cook. Didn't change a thing other then not having fresh herbs.

From: Audrey M

On Aug 23, 2005

Outstanding! Outstanding! My family really enjoyed this roast. I also did mine in a Rival 5 quart Slow Cooker on Low for 6 hours. As suggested by one reviewer, I used a can of Cream of Chicken soup mixed with 1/2 cup of wine. I placed the soup mixture on the bottom of my slow cooker and placed the roast on top. I made small slits in the top to put in the spice mixture and also layered it on the top. It did form a nice crust and the broth turned into a wonderful gravy to serve over brown rice. My family couldn't stop eating both the rice and pork. LOL Just a note: when cooking with wine the alcohol burns off and you are only left with the flavor. If you don't want to use a full body wine you can purchase a Cooking Wine at your local grocery store. It works just as well. Thanks for posting.

From: Karen from Montana

On Mar 30, 2003

This was a great Sunday dinner. I made a couple modifications: used a crockpot, so the paste didn't get crispy, but it was still terrific. I also added a can of cream of chicken soup for moisture and it made wonderful gravy for our garlic mashed potatoes. I would eliminate the extra salt next time because I think the soup added enough. Another winner, Mark!