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Slow-Roasted Pork with Citrus and Garlic Recipe

Slow-Roasted Pork with Citrus and Garlic

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on March 27, 2013

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    I was so excited to make this dish!!! I read the reviews and tweaked the recipe a bit (I didn't have unground spices so I used ground cumin and coriander, I used less than the called for amount since it was ground...I also used just the citrus peels, not the pith. I followed the recipe to a 't' and it just isn't good at all. I had plenty of sauce left, I tasted it as I tried to reduce it a bit to make it more 'saucy' and it was just horribly bitter. No matter what we did to reduce the acidity and bitter flavor, it didn't help. Between the hour it took to prep, not finding a glass vessel big enough to marinate it in, and the long cooking time, I expected a fabulous dish for dinner. Alas, we did not have a fabulous dinner. If the pork wasn't so dry, it would be good, it was flavorful and smelled great, it was just dry beyond belief. I honestly don't know where I went wrong!

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  • on February 11, 2013

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    Even after reading several negative reviews, I had to try this. The seasonings sounded really good and so did the citrus. I was surprised that the pork was quite bland. The sauce was awful. I think that too many onions (and I love onions and all the citrus peels were to blame. It was so bitter. I tried to fix it, but the sauce just had to be tossed. All the leftovers were eventually tossed as well. I won't try this again.

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  • on December 07, 2012

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    Like others it burned the crap out of my roaster, I followed the recipe to a T and let it marinade for a whole day and it was so tough the toughest roast I have ever made, will not be repeating.

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  • on October 26, 2012

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    Update: Our culinary team has changed the cook time to 40 min active and 6 hr 10 min total time plus marinating.

    Admin Customer Service

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  • on October 23, 2012

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    This recipe is fabulous but you need to correct the cook time as the recipe indicates that you cook for 1 hour, remove, adjust temperature and cook for 2 hours. Total cook time is 3 hours not 2 hours as indicated in the recipe.

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  • on October 21, 2012

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    One of the best of this kind. Highly recommend it.

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  • on August 15, 2012

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    I made this for Christmas a couple of years ago and it turned out so well! I think it would have been even better if I kept a better eye on the oven. The timing was right but my oven gets pretty hot.

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  • on April 17, 2012

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    This recipe is awesome! I have made it for family parties three times and it is a huge hit every time! It is so delicious and is so tender and juicy. It takes a lot of time, but it so worth it. I think everyone should try it.

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  • on December 12, 2011

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    It was too sweet for me

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  • on September 16, 2011

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    Notice recipe says to pulse herbs with bay leaves and rub on meat. I thought you could not eat the bay leaf?

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