Comments on: Sunday Pork Roast

By: James

James — Sun, 16 Feb 2025 22:29:16 +0000

In reply to Mokgadi Ramokgopa. What a coincidence. I just used an apple diced rather than apple juice which I did not have.

By: Carolyn

Carolyn — Mon, 03 Feb 2025 22:21:47 +0000

In reply to Diane. Delicious and tender.

By: Mokgadi Ramokgopa

Mokgadi Ramokgopa — Sun, 19 Jan 2025 11:37:04 +0000

I just made this recipe and OMG. I used apples cut into chunks as I don't have apple juice and wanted to avoid apples going off as they have been in the fridge for a while now. Am based in Soweto, the biggest township in Africa situated in the beautiful South Africa

By: Diane

Diane — Wed, 15 Jan 2025 18:09:52 +0000

I made this last night with a 2 1/2 # pork roast. I didn’t have apple juice, so I just put in water. I should have added my vegetables sooner, but the meat was absolutely delicious!! We will be having this at least once a month from now on. Thank you

By: Rachel Farnsworth

Rachel Farnsworth — Tue, 31 Dec 2024 21:20:55 +0000

In reply to Laura. If there is skin rather than just a fat cap, it should be removed before cooking.

By: Laura

Laura — Tue, 31 Dec 2024 10:20:36 +0000

In reply to Catherine Chisum. My pork roast still has the skin on; should I remove before cooking or can I keep on?

By: Rachel Farnsworth

Rachel Farnsworth — Wed, 25 Dec 2024 18:14:06 +0000

In reply to Samantha Neufeld. You are doing it correctly! Each time you put it in the oven I've noted it's uncovered. It feels different because it is! Beef roasts we do covered, but the pork roast just needs a different set up which is why it's never covered.

By: Samantha Neufeld

Samantha Neufeld — Sun, 22 Dec 2024 19:38:41 +0000

The instructions are a little unclear. I’ve made it three times and it always tastes amazing. But every time I find myself questioning when to put in the oven uncovered and when to put it in covered.. could you clarify?

Always tastes phenomenal though! Just a bit of panic ensues with my uncertainty haha

By: Rachel Farnsworth

Rachel Farnsworth — Wed, 11 Dec 2024 23:28:21 +0000

In reply to Catherine Chisum. You could use chicken or beef broth. It won't have the same flavor, but it will still turn out. Apple cider vinegar is too different to be used in place of the apple juice in this recipe. Chicken broth will be the closest substitute, or wine.

By: Catherine Chisum

Catherine Chisum — Wed, 11 Dec 2024 21:58:37 +0000

In reply to Rachel Farnsworth. I don't have apple juice. Could I use chicken or beef broth??? Still want it to be flavorful! Apple cider vinegar is the only "apple" I have... Lol

By: Rachel Farnsworth

Rachel Farnsworth — Mon, 02 Dec 2024 04:16:18 +0000

In reply to Jess. I'm so sorry to hear that! The cooking time is always an estimate since every pork roast varies in size, but pork butt roasts are particularly forgiving as they are difficult to dry out. The minimum internal cooking temperature of pork is 145 degrees for food safety, but a tough, fatty cut like a pork butt roast is best cooked to the range of 195-205°F to be soft and tender. Next time, be sure to use a pork butt roast and use a meat thermometer as you suggested.

By: Jess

Jess — Mon, 02 Dec 2024 02:54:26 +0000

Not sure where I went wrong. The end result was incredibly dry, tough, and overcooked. I was really disappointed after seeing such great reviews. Next time I’ll use my meat thermometer earlier in the process.