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Slow Cooker Sweet and Sour Pork Recipe

Slow Cooker Sweet and Sour Pork

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (197)

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Average Rating:

Total Reviews: 197

Showing 151-160 of 197

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  • on March 20, 2006

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    So good and so easy

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  • on March 11, 2006

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    I am always looking for new meals for myself and my husband. As newlyweds I don't like to waste a lot of time in the kitchen so this was a great meal that we both loved and the pulled pork sandwiches that I made with the leftovers were even better. I am putting it in my recipe box for keeps.

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  • on March 04, 2006

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    I put a shoulder roast in the slow cooker on low for about 9 hours and it got very tender and tasted wonderful. I then used the leftovers for pulled pork sandwiches and threw some in a corn chowder I had left over.

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  • on March 03, 2006

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    This meal is so easy and tasty you will love it!!!

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  • on March 01, 2006

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    I really liked the sweet/sour crock pot pork recipe. I did one thing different such as, I added the water to the crock pot vs. the sause which left the sauce nice and thick to pour over and stick to the port roast.

    Next time, I'd add less onions and add carrots. Other than that, it was delicious and so wonderful to just make it in the morning (forget about it and have a warm yummy dinner.

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  • on February 27, 2006

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    I was really worried about making this after reading all the horrible reviews. I followed others suggestions of using less water. I actually made this recipie with Chicken instead of pork because we dont really like pork. I made this recipie for 2, but made the "sauce" just as the recipie (except for the water as mentioned and this was just sooo good. My husband and i both really enjoyed it and our toddler even ate the chicken (he NEVER eats chicken

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  • on February 26, 2006

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    The potatoes were not cooked after the 9 hours in the CP. The "sauce" was more like broth. The meat had very little flavor. I did marinate the left over meat in her marinade, and the pulled pork sandwiched were very yummy.

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  • on February 26, 2006

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    This is one of the best dishes with so much taste.
    My family loved it and everyone wants the recipe.
    YUM

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  • on February 25, 2006

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    Don't give up slow cooker lovers, with some tweaking, this dish is absolutely great. First, I seasoned and then browned the pork roast in olive oil. I skipped the potatoes and doubled the amount of onions. Instead of 1 cup water, I used 1/2 cup chicken broth and 1/2 cup dark beer. I reduced the brown sugar to 1 Tbs...everything else was the same as the original recipe. After cooking it on low for 8 hours, I poured the sauce off into a sauce pan and reduced it by about 1/3. I served it with some roasted root vegetables, a salad and an Australian Shiraz at an informal dinner party last night and got rave reviews. I'll make this again and again!

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  • on February 23, 2006

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    After reading your helpful reviews, I decided to flour the potatoes and onions and use beef stock for some of the water to add flavor. This definitely thickened up the sauce to more of a gravy consistency, but I didn't get the sweet and sour thing at all. I'm not sure I'll make it again. I think I prefer the meat roasted in the oven.

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