Comments on: Slow Cooked Pork Roast and EASY Peasy Father’s Day Menu

By: Christina

Christina — Mon, 17 Oct 2011 17:39:44 +0000

I cannot believe how delicious the roast was. So simple but so good, I wanted to lick the pot. I used a five pound bone-in roast. The pork was fall apart tender and not one bit dry. I used two cans of cream of mushroom soup since we like a lot of gravy. After 8 1/2 hours on low I took the roast and carrots out of the slow cooker and thickened the gravy with a little flour wisked in on high for 30 minutes. The roast was even better the next day, and the day after that! I stored the leftover roast in the fridge with the gravy poured over it and it kept it moist even when reheating. Everyone has to give this recipe a try. It’s magic! I had to work on a Saturday so I put the slow cooker on before I left. I came home tired and grumpy until I walked in the house and smelled the roast cooking. I was instantly in a better mood I can’t wait to try the beef roast with gravy.

By: DavetteB

DavetteB — Sat, 15 Oct 2011 07:18:06 +0000

I’m still trying to figure out how a shoulder is a butt ;o)
That’s our family favorite cut for pernil – Puerto Rican style roast pork – and every now and then Safeway has them buy one get one free (and theirs isn’t injected with salt water either!)
Now you’ve given me the idea to try browning it then cooking it in the SloCo.

By: Christy Jordan

Christy Jordan — Mon, 20 Jun 2011 11:45:47 +0000

Great idea on the liners! I hope you enjoy the cookbook, you will have to let me know what you decide to cook first.

By: Shelley

Shelley — Sun, 19 Jun 2011 07:09:16 +0000

Don’t know if anyone else has had this problem. Being from TN we always had pork roast meat available, but I’ve found it hard to find here in North TX. (Texans are beef people!) Thankfully SuperTarget has it and at good prices.

Love the slow cooker liners. Sometimes I just take leftovers up, bag and all, put it in a bowl and then in the fridge. I use a ‘twist ‘em’ on the top to seal. Wouldn’t be good enough for freezing, but great for fridge.

Love the website and I’m finally getting the cook book. Can’t wait.

By: Christy Jordan

Christy Jordan — Fri, 17 Jun 2011 13:59:50 +0000

Thank you Cheryl!! I hope you like the recipe and you will have to let me know how your tea turns out. Just follow the instructions and it will be good.

By: Cheryl Allagood

Cheryl Allagood — Thu, 16 Jun 2011 20:22:52 +0000

I can’t wait to try the pork recipe sounds wonderful and I want to know how to make the best iced tea. Mine always seems to taste “off” and I am ashamed to admit it because I am a born and raised southern girl.
Love your recipes and cook book and website. Thanks for all you do
Cheryl

By: Penny Malone

Penny Malone — Thu, 16 Jun 2011 18:10:45 +0000

Cream Of Celery, Onion, or Potato would be really good with this =)

By: Penny Malone

Penny Malone — Thu, 16 Jun 2011 18:02:30 +0000

Kim, You won’t be sorry! Christy has wonderful stories to go along with her WONDERFUL recipes!! Southernplate is an everyday must read for me =)

By: Penny Malone

Penny Malone — Thu, 16 Jun 2011 17:51:59 +0000

Did you know that the Boston Butt is actually part of the shoulder? If Im not mistaken its the top part of the shoulder closest to the spine. My father in law was a butcher…I didn’t know any of this until a few months ago!

By: Christy Jordan

Christy Jordan — Tue, 14 Jun 2011 15:40:40 +0000

I hope you have a wonderful vacation Linda!!