4 Reviews of Asian Pork Roast

From: Evie*

On Dec 31, 2001

I had plans on making this for our Christmas dinner, but we had been given a lovely ham on the bone so we ate that instead. Decided to make this delicious pork recipe today for a family Sunday roast. I used a shoulder roast (bone in) and the meat was the most tender of any I have ever made. Plenty left for sandwiches tomorrow too, which is a bonus! Thanks for posting and to anyone wanting a delicious roast give this one a go!

From: Norahs Girl

On Oct 26, 2002

This was Wonderful,I would,t change a thing.I served it with some Steamed broccoli and a bowl of mashed potato,s.

From: Lise in Indiana

On May 10, 2008

I used a boneless shoulder pork roast and marinated it overnight. I think modern pork is too lean, so it's easy to have "dry" pork. But the slow-roasting helped keep it from getting too dry and the flavor was good. I used orange marmalade instead of currant jelly in the sauce, just what I had, but I liked it very much. I shredded the left-over meat and simmered in the remaining orange sauce and a 1/2 cup bottled bbq sauce - made GREAT sandwiches the next day! Thanks for a great recipe, Lennie

From: carolanne

On Feb 20, 2003

A little on the dry side, I used a pork tenderloin. The sauce is sweet and tangy all at the same time, but it couldn't hide dried out meat. This recipe might be more suited to a fattier piece of pork. I am using the leftovers sliced very thin with Open Pit BBQ sauce - nice firm textured meat with a bit of spice.