Wednesday, January 30, 2013

Slow Cooker Parmesan Honey Pork Roast

 
There's a funny story that goes along with this recipe and post.  I had just dropped a pork roast (seasoned with only salt, pepper and a little garlic) into the slow cooker when I decided to switch gears and make it a Parmesan Honey Pork Roast.

I had just sat down at the computer after starting my boring, plain roast in the slow cooker (I was drawing a blank and lacked any real motivation to do more than lightly season the piggy roast originally).  The first thing I came across when I plopped in front of my laptop was a comment posted on my No-Bake Energy Bites post by Lillian of My Recipe Journey.  I jogged over to her blog and came across her post about this pork roast.  It looked and sounded divine.  So, back into the kitchen I ran.  The "sauce" for the recipe comes together in a minute or two, so I mixed it up and poured it over the roast.

Several hours later ... pork heaven!  Seriously ... I'm sure that I heard church bells ring and angels sing!  The sauce has just the right balance of saltiness, sweetness and tang.


It was a huge hit with the family, too.  (Mr. Joyously Domestic declared that it was one of the best things I've made in awhile.)  It's funny how things just fall into place sometimes ... this recipe will definitely be made again in this household!  And, I urge you to try it in yours, too!


Ingredients:
 
1 (3 - 4 pound) boneless pork roast
⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister)
½ cup honey
3 tablespoons soy sauce
1 tablespoon dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt

For Thickening Sauce -
 
2 tablespoons cornstarch
¼ cup cold water

Directions:
 
NOTE:  The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great.  So, I think it's up to you.
 
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
 
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt.  (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture - maybe 1/2 - 1 cup.)
 
Pour over pork.
 
Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160°.
 
Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)
 
Skim fat from cooking juices, if needed or desired.  Transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and the 1/2 cup water until smooth.  Gradually stir into pan.  (I found that I did not need all of the cornstarch slurry.)  Bring to a boil.  Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.  (I didn't use all of the sauce.)
 

UPDATE 3/4/13:  I have had wonderful feedback about this recipe, but also heard that there can possibly be issues with the sauce getting too dark, burnt or dried out by the end of cooking time.  I did note previously within the directions that I added some water to the sauce (before pouring over roast) because I felt like it was too thick.  Also, some have mentioned that they used shredded Parmesan cheese.  The recipe calls for the powdered kind.  So, make sure you're using the right cheese. I have made this a few different times now.  Twice it was perfect.  Once the sauce was almost burnt (and crumbly) on the top of the roast.  I am thinking that maybe adding the sauce part-way into the cooking of the roast would help this issue.  The roast could get cooking on its own for two or three hours, then pour the sauce over it at that time.  Also, I do think that the cut of meat you use will yield different results ... fat content will alter the moistness/dryness aspect.  If you've tried it, I would love to hear how the recipe turned out for you!




 
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107 comments :

  1. Can't wait to try this recipe. I love cooking in the slow cooker!!

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    1. So do I! I hope you enjoy this recipe as much as we do! :) Thanks for posting!
      Angela

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    2. Hoping this is a frozen pork roast? ;)

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    3. If you mean, one that has been thawed after being frozen ... then, yes, that is perfectly fine. Starting it in the slow cooker already frozen??? Not sure about that. I would think it needs to be completely thawed to cook correctly. :)
      Angela

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    4. i wouldn't recommend putting anything frozen in the slowcooker personally: thats how i cracked my first one believe it or not. i'm trying this recipe tomorrow: lord knows the hubby is getting flustered cause of all the chicken i've been making.

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    5. I always cook my meat from frozen. That's one thing I love about a crock pot. Less work. My sister's and I have done frozen crock pot meals where you prepare everything ahead of time and freeze it then I just pull it out and toss it in. I could see how maybe it could crack the pot though. But it can be done. :)

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    6. I have done that with frozen chicken and found the texture to be almost like canned chicken. Just different from thawed. This recipe sounds good and I think I will try it this week. Thanks.

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    7. I made it today using a frozen pork roast and it turned out fabulously! I did cook it a about an hour on high before adding the sauce, but didn't add any water to the sauce. It was a little dark after about six hours, but not bad at all. I will definitely make it again!

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  2. I used thawed pork and would recommend less basil next time. Otherwise delicious.

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    1. So glad that you brought up the basil issue. I was meaning to change the measurement from 2 tbls to only 1. I, too, thought that 2 was a little much. Thank you for your feedback and for commenting! :)

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  3. Did you use a Boston Butt or a pork loin?

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    1. I've made this three times now and used a different cut of pork each time ... from a pork tenderloin to a butt roast to (if I recall) a top loin roast (it was tied with butcher's twine). I really think this would work with most any types of pork roast or tenderloin ... so long as you use something that is similar in weight to the recipe. I've had success with any cut I've used.

      Hope this helps!
      Angela

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    2. We had a pork loin but cut it into 1" thick slices for chops would this work still?

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    3. Hi, Rebecca. I haven't tried it with a smaller cut of meat. I had wondered about chicken breasts, but had been afraid to try. I do know that a large, "fattier" chunk of pork has worked best for me personally. If you do give it a whirl, please come back and let us know how it turns out!

      Thanks!

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    4. i tried with chicken breasts and added about 2T of dijon mustard. yummy

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    5. Oh, that sounds delicious! :) Yum!

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  4. OMG! I made this tonite for dinner and it was awesome!! Love it! Thanks for this recipe, def a keeper.

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    1. Thank you for sharing your feedback! :) Glad you loved it!

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  5. We just made this last night and we did enjoy it, although ours did seem a tinged burned. I will make it again & put sauce on part way through, great idea! I plan to share this recipe on my blog this week and I have linked back to yours. Thanks for sharing it with us. The meat was very tender!

    Julie @ www.betweenthesunsets.blogspot.com

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    1. Hi there, Julie! I am thinking that adding the sauce half-way through may solve the issue of the sauce darkening too much! I'll be doing it that way when I make it next just to ensure it doesn't burn. So glad you liked it otherwise. And, I'll be sure to head over to check out Between The Sunsets. :)

      Thanks!
      Angela

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  6. I tried adding the sauce after a few hours of cooking but it was scorched and dry :(

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    1. Hi, Sarah. Thank you for sharing your feedback. I'm sorry that your roast didn't turn out. I was just over at Six Sister's Stuff's blog - where it appears this recipe originated (I was inspired by this recipe on another blog altogether) - and I was reading through their comments on this recipe. They have almost 200 comments and let me tell ya ... tons of people loved it and had huge success with this recipe while others had the same issue you did. Suggestions have been made over on their site that the variations in the cheese type, the size of the roast, the type of roast, the type of slow cooker used, etc. all have made a difference for folks. (I've never read such vastly different feedback on one single recipe!) I'm wondering if how fatty the roast is from the get-go makes a difference ... more fat in the roast would keep things a little more moist. But, I'm just not sure what happened for you. Again, I am sorry it wasn't a success for you! :(
      Angela

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  7. I wanted to try it but now I'm not so sure!!

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  8. I would put applesauce and apple cider in this recipe to give it more flavor and I think it wouldn't stick or burn then!!

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  9. Do you think this would work with chicken breasts? Maybe 4 of them?

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    1. I had wondered about trying it with chicken, as well. I would think it would work ... maybe just don't cook it as long. You'll have to report back if you do try it. :)

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  10. I made this tonight and it is wonderful! I took your advice to add water, but I added 1/2 c of water and 1/2 c of chicken broth. I also added some onion powder. I have never seen my youngest eat so much!

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    1. Lisa, I'm glad it turned out for you! Chicken broth is a good idea! :)

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  11. I made this tonight and it was delicious! My husband says he's not a fan of "roasts". He took one bite, looked at me and said "not gonna lie, this is meat is awesome" I cooked it as directed with a few exceptions. I looked through the comments and decided on a game plan. I cooked it on high for 4.5 hrs. I was home so I was able to keep an eye on it. I did add a cup of water to the mixture in addition to adding about a 1/4-1/2 cup of chicken broth every hr and a half. Stirring quite often. Served with seasoned white rice and green beans with bacon. This was a great success! Thank you for sharing.

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    1. Sarah, I am happy you all enjoyed it! Thank you so much for sharing your techinique ... I like the idea of adding in chicken broth throughout the cooking time. And, I'm glad it "won" your husband over on the whole roast-thing! ;)

      Angela

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  12. If you don't add the sauce until half way through, do you just put the roast in the slow cooker to begin with and no other liquid? It seems like it would need some liquid. Please respond. Thanks-

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    1. Hi, Janis. I don't believe I've tried this yet using the method of adding the sauce halfway through. I know other people had success doing so, so I had mentioned that in the updated I added at the bottom of the post. I'm not sure if you'd want to add any liquid at first or not. I know that I've made plenty of pork roasts in the slow cooker previously that were simply seasoned with like, salt and pepper ... and I just let it cook without liquid. If you're using a super lean cut of pork, then maybe I'd add a little water or chicken stock. Otherwise, I think you'd be fine. You'll have to update us here on how it turns out for you!
      Angela

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  13. Just put the sauce over my pork roast (which I had on high for 2 hours because I got a late start!)... I heard a CRACK, but lifted up the crock and didn't see a crack in it... hope it's ok! We shall see. The recipe sounds fabulous and I can't wait to try it in a few hours. Also, I used fresh basil because I started an herb garden about a month ago... just used a few leaves and chopped them finely.

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    1. OK... just ate and it was fabulous! I think using fresh basil was a good idea.... didn't have a strong basil flavor at all. My crockpot appears to be OK too! The sauce got REALLY dark, but nothing burned :)

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    2. I hope your slow cooker didn't break. :( And, I hope you enjoyed the pork roast!
      Angela

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  14. How much Parmesan? It looks like 2/2 of a cup?

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  15. thanks! I was going to guess that. . . Making it tonight. Thanks for the recipe!

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  16. A friend shared this on FB & it looks wonderful. Just wondering what you served with it.

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    1. Hi, Linda. I'm thinking maybe mashed potatoes once and rice another time. But, I can't recall exactly every time ... I've made it 3 or 4 times now. :) Hope you enjoy!

      Angela

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  17. this is DEFINITELY on my to do list!! but i have 1 question... would it be ok if i put some potatoes on the bottom? whenever i make something in the crock-pot i always end up putting potatoes on the bottom LoL.

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    1. Hi, Jenn. I, too, love potatoes in a lot of things I make in the slow cooker. However, I'm just not sure if they would do well taking on the flavors in this recipe. But, I have not tried it, so I'm not really sure. The sauce is a little sweet due to the honey, so I'm kind of wondering how that would taste absorbed into the potatoes. If you do try it, you'll have to let us know how you liked it! Thanks for visiting and for a great question!

      Angela

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  18. I make a similar recipe but instead of the water, I add a can of coke or sprite. I know that sounds crazy, but the soda tenderizes the meat to perfection. The soda blends well with the other ingredients. Try it....you won't be sorry! ;-)

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  19. I tried this recipe for Sunday Dinner, and let me just say OH MY!! It was absolutely melt in your mouth wonderful. This roast with garlic green beans, sour cream mashed potatoes, and garlic Parmesan pull apart bread made a fantastic feast. Thank you for this recipe !

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    1. Paula, how great that you enjoyed the recipe! And, all of your sides sound delicious! Thank you for sharing your success! Blessings!

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  20. I don't have pork can I use beef instead??

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  21. Love this, I pinned & plan on making SOON!

    Lori
    Whoneedsacape.com
    Not Your Average Super Moms!

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    1. Hi, Lori. I just now saw your comment ... must have allowed it to post, then forgot to follow up and respond. Thank you for visiting! If you've had a chance to try the recipe, I hope it was a success for you!

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  22. Thank you so much for mentioning me in your blog post! That is so appreciated and such a nice surprise! I'm so glad you came across this recipe on my blog at just the perfect time! Your food photo looks soooo good! =D

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    1. Hi, Lillian. You're welcome ... always want to give credit where credit is due! Thank you for your kind words! :)

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  23. I'm actually making this recipe right now, and i'm haiving a bit of trouble with the sauce as well. It's burning, and I did add water to it. I'm not really sure what the problem is. Also only took it 3 hours to cook, but I think there might be something wrong with the low setting on my crock pot. :/

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    1. Oh, no! So sorry that you had issues with the recipe. Hopefully, it is not your slow cooker going bad like you mentioned. :( I've made this now probably 5 times and only once did I have problems with the sauce getting too dark. I think it's a combination of the cut of pork used, the way one's slow cooker distributes heat evenly (or not) and getting the liquid ratio just right. Hopefully, it was still edible. :)

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  24. A great recipe. Here's what I did:
    - Eliminate the olive oil,* add more soy sauce and reserve the honey and parmesan
    - Pour the sauce over the roast
    - Pour the honey over the roast and sprinkle the (shredded) parmesan over
    - Reduce the cooking liquid instead of thickening it**

    * There's enough fat in pork that the oil is not needed. Plus I seldom use olive oil and soy sauce together (the soy flavor overpowers that of the oil anyway).
    ** This makes a richer gravy with fewer carbs, though in context the calorie saving is, I think, minimal.

    I might have used minced ginger as well, which does go very well with garlic and soy (and basil .. think Thai). In fact, my local Indian food store sells jars of a very convenient mix of crushed garlic and ginger in about equal parts, which I find saves oh, maybe 3 minutes of prep time with minimal loss of flavor and processed-foods-guilt. It is a staple in my kitchen...

    -Rick Arnest

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  25. Made this for dinner tonight.....totally inedible. Burnt, dry, and the flavor is awful! Very disappointed. I used a Boston butt ( whichI use for my Lechon), an was surprised at how dry it was. Should have stuck with what I know, but glad others hhas success.

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    1. I'm sorry that yours did not turn out! It is so odd that most have success with this recipe, yet there have been a few who have had issues.

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  26. Would like to make this but my roast is 2lbs boneless. Should i lower the cook time?

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    1. I would say YES. Just keep an eye on it if you can ... maybe make it on a day that you plan to be home. :)

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    2. Ok so I used the 2 lb roast, added 1/4 cup of water to mixture before cooking. After about 45 minutes, the sauce was getting dark on the bottom. I stirred, and 15 min later added 1/2 cup of water. Took 3 hrs on high, and tasted fantastic! Will definitely make this again!

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  27. I made this tonight and it was phenomenal. I was worried about dryness because my crock pot cooks FAST so I started with a cup of water and just the pork. After cooking about 20 minutes, my power went out [of course] so I put it in the fridge. When I started cooking again, I put in a 1/2 cup of chx broth. Once I thought it was cooking for about 3 hours, I added the sauce. The pork was so moist, fell apart in our mouth, and the sauce was fantastic. Will most definitely make it again.

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    1. Hi, Taylor! I'm so happy that this was a success for you! And, I greatly appreciate you sharing your experience and results! It is so fabulous, isn't it! :)

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  28. Made this the other day--delicious! I made mine with pork chops instead, so it took way less time. I was also concerned about the sauce burning, so I tossed in a little bit of chicken stock (1/3 cup) and had the pork cook for a bit before I added the sauce. Then I just made sure I kept an eye on it and stirred it occasionally! We didn't even thicken the sauce afterwards; I served it over couscous and the extra sauce went great.

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    1. Good idea using pork chops! And, I love the idea of serving over couscous - one of my favorites! Thank you for sharing!

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  29. This stuff is delicious! Like a dessert almost because it's melt in your mouth goodness. It did turn out kinda burned the first two times I made it, but it was still really good. I made it again today and added the sauce the last couple of hours of cooking and that solved that problem. It was perfectly yummy!

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    1. So glad you've enjoyed the recipe. I do think that adding the sauce later in the cooking time might be the key for ensuring a not-burnt end result. Thanks!

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  30. Holy cow was this good! I made this recipe pretty much as it is written but for adding a teaspoon od crushed red pepper flakes and a bottle of hard cider (Angry Orchard in Crisp Apple YUM!) to the sauce in the crock pot. I pulled the roast out and strained the sauce before putting it in a pot on the stove. Once on the stove, I thickened it with my slurry (like ya do) but something seemed to be missing. (I should warn all readers at this point that I am a full-blooded Puerto Rican lady that loves lots'o'spice and deep, complex flavours!) The sauce was tasty, to be sure, but seemed to lack a savory quality that would round out the honey and spice. I added about a tablespoon of Sri Racha (hot chili sauce; in my house we call it "cock sauce"... because of the rooster on the label, you dirty-minded kids :-P) and it balanced things out fabulously! The hubby was wiping his plate with a slice of french bread, asking for more! If you like spicy-savory-sour-and-sweet, just add a shot of Sri Racha to the sauce. I know you have some in your fridge! ;-)

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    1. Roz, you had me cracking up at your "dirty-minded kids" comment. :) I love, love, love the hard cider addition. I will for sure have to try that! Yum! And, I, too, love "cock sauce" so that might be something I'll try, as well. So glad you all enjoyed the dish. And, thank you so very much for stopping by to leave feedback. It is so appreciated!

      Angela

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  31. Made this a couple of nights ago it came out amazing. I followed the recipe exactly as Angela said:) Oh and it was super easy

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    1. So glad it was a success for you! Yeah! :) And, thanks for providing feedback!

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  32. This came out really good! However I did it a bit different. I cooked the roast in the crockpot all day in just wster and sone basil. I then muxed the honey cheese soy sauce etc in a saucepan with about two cups of the water the roast cooked in and got it to a boil. I added the cornstarch and made a gravy and poured it over the meat instead of cooking the meat in the sauce. It was fantastic! I have 3 kids age 7,6, and 5 and they loved it too!

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    1. That's a great idea! Thank you for sharing! Much appreciated and glad it was a success for you! :)

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  33. Hi! I was all ready to get this going this morning, then I realized my pork sirloin tip roast was just under 2 lbs, not the 3-4 the recipe calls for. Do you think I could use the same recipe, but then only cook it for 3-4 hours instead of the 6-7 in the directions? Thanks!

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    1. Hi, Steph! I think it would be fine to do so ... especially if you are home to keep an eye on it. :)

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    2. Great! Thank you for the quick reply :) Happy Thanksgiving to you!

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  34. Different slow cookers cook at different temperatures

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  35. I was shopping Pinterest this morning for a pork roast recipe and saw this. I'm trying it now. Because I started late, I'm cooking on high, so I've waited a couple hours before adding the sauce. I had no trouble pouring it, without adding water, but perhaps that was because I use prepared minced garlic, which has a good deal of juice in it, and I was generous with it. I was pretty generous with the cheese as well, but it definitely was not a paste. OH THE SMELL! This is really lovely. I can't wait to serve it up tonight!

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  36. How many people should I expect this to feed? TY!!

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  37. How many people should I expect to fee with this recipe? TY!

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    1. There are five of us - two adults and three kids (14, 11 and 6) - in my house and it is enough to feed us well and still leave a couple of servings of leftovers. I would say probably 5 - 6 portions if you're serving only hungry adults ... a little more if kiddos are in the mix. It will, also, depend on the exact size of your roast. :)

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  38. This looks and sound tasty. I'm gonna try it this weekend in my new crook pot for the very first time. Hope it turns out ok. I've never cooked in a crook pot before.

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  39. I just made it and did add a little water to sauce before poured over roast. worked out perfect. NO complaints here!! low for 6 hours and done to perfection. :)

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    1. I'm so happy it was a success for you! :)

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  40. I would like to know what kind of honey, bee honey or maple syrup P
    TY

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  41. I am currently making this for the 4th time and I love it. It's becoming my go to meal for visiting friends. I do use real parmesan cheese but use a microplane to grate it small and it turns out fine. And thickening the sauce afterwards - perfection. This is a great recipe. :) thanks!

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    1. Earl, that's awesome! And, thanks for sharing that it CAN be made with real Parmesan. :) Nice to know. Thanks for your feedback!

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  42. OMG. I tried this recipe for the first time tonight; I added the roast first with a 1/2 cup water and let it cook for 3 hours, at which point I poured the mixture on top of it, not needing to add any water to the mixture (seemed perfect to me!) or pot. My roast turned out so wonderful! Thanks so much for the recipe!

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    1. Yeah - so glad it was a success for you, Brittany! :)

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  43. Came across this on Pinterest and decided to go for it tonight....DELICIOUS! We've had so many things dry out in our crockpots. (Yes, plural....I went and bought a new one, thinking more options for time and
    "keep warm" would help, but no....we think that low is the way to go and that nothing is ok to go all day!)
    At any rate, I did sear my little roast and then put it on low for about two hours, before I added the yummy sauce, to which I did add about a half cup of water.....mixed it well and it was AWESOME! Now, this roast did have some fat on it, which I did leave on, thinking it would help with moistness. I will certainly try it again with a leaner roast....so curious! Like someone else had mentioned, I am tempted to try with s/b chicken breasts. I will come back and let you know how it goes if I do! THANKS for this great recipe!

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  44. Hello! I came across your recipe on Pintrest today and decided to make it for supper. It was delicious!! I did as some others did and added 3/4 cup of chicken broth to start the roast in. Cooked for 3 hours then added the sauce and cooked for 2 more hours. Thickened the sauce and served it on the meat as well as the rice.It was very good. I will be making this again! Thanks for sharing!!

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  45. I didn't dilute the sauce with water. Put the jar of honey in the microwave for a minute and easily poured into measuring cup and the sauce was perfect. Didn't use the slow cooker, but baked in oven at 300F for a slower roast. This was great!!!

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  46. Found this on Pintrest and it was terrific! Didn't have to add water at all to the sauce it was perfect. And the gravy was great over the roast and rice! As a personal preference I might add just a touch more soy sauce next time - but I just like salty/tangy. :-) Definitely a hit in our house!

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    1. Glad that you loved it, Wendy. Thank you for stopping back by with your feedback. :)

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  47. I don't know much about meat but I used a pork shoulder blade roast that was 2.6 pounds. There was only one small round bone in the whole thing. I ended up pouring in 2/3 cup of water in the bottom of the crock after reading many of the comments and I was going to be gone for several hours. I mixed the sauce ingredients using Teryaki sauce as I didn't have soy sauce and I used Grated Parmesan & Romano Cheese (combined jar). I also used 1/2 teaspoon garlic powder as I didn't have any other garlic and I used some dried sweet basil. I used maybe about a 1/3 cup of Wildflower honey, but I didn't measure it as I used up what I had. I added a cup of water and let it sit absorbing flavors then poured it over the meat after it had been on low for 2 hours. It ended up being in the crock a total of 7 hours on low. There was a lot of liquid and I didn't have any burning. I strained it and had some of the parmesan like crumbs left in the strainer but I decided to put it back in the liquid. I worked with it for about 15 minutes over the stove at a rolling boil and ended up adding a total of 5 tablespoons of corn starch to thicken it and kept whisking it. There were small white pieces, about 1/2 the size of a pea or smaller that developed as I was adding the corn starch to the hot liquid but kept whisking it. I actually forgot about the cold water as mentioned in the recipe and glad I didn't end up adding any more water than I already had in the crock and when I first mixed the sauce ingredients. I cooled the meat for about 10 minutes then roughly shredded it and did that while I was boiling the sauce. I added the thickened sauce to the meat and shredded it a little more and it seemed to absorb all the sauce. The little white pieces were no longer visible. I could still taste the great sweet flavor and plan to have about 8-10 pork sandwiches from it.

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  48. I make this once a month! It is SO yummy! All my kids like it, even the meat-disliking ones! Thanks for a great, easy-to-make recipe! I love to throw it in before we head off to church in the morning and have a "fancy" dinner ready for us when we come home!

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  49. This was great !! My husband & picky kids loved it. Instead of adding water in the beginning to loosen the sauce, I added a little of my daughter's apple juice ! ( Why not ) !! It turned out so yummy & I'll be making this again ! Thanks for the great recipe !! :-)

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  50. Christine SavinelliOctober 1, 2015 at 7:53 AM

    I made this last night for dinner, & I found it very Yummy! I added 1 cup of water, next time I would only add 2/3 cup of water so I have thicker gravy. Thanks for sharing this recipe!

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  51. I am cooking potatoes in with the crockpot.... we will see how it goes

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  52. Can you make this yummy pork roast in a pressure cooker

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    1. Since I don't own one, I am really not sure. I wouldn't know any specifics regarding cooking time or anything. Sorry I cannot be of more help.

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  53. made this yesterday! So amazing. I subbed Worcestershire sauce for soy because that's all I had (2 tblsp + 1 tblsp water) and it was perfect! The sauce was amazing, not burnt at all. Had a good "rub" type taste to the top. Made with califlower mash. Made a 4lb roast and have enough left over for sandwhiches!

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  54. I made this for dinner this evening exactly as you have instructed.... I have to say this was a huge hit with my husband and my daughter. We all loved this. It made the house smell amazing as well. Thank you for sharing this recipe!

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  55. The idea of combining honey and Parmesan cheese didn't sound that great but after reading all the comments I decided to go ahead and try it. I mixed the sauce and thought it tasted fine but wanted a little more acid so I added a tablespoon or two of apple cider vinegar. (This made PLENTY of liquid) I poured it over my roast and set my crock pot to low. About an hour or so later my house was smelling wonderful. Another hour later and it was beginning to smell a little like burnt sugar and pizza and the sauce was getting dark. I tried not to worry about it because several of the comments stated that the sauce was dark, but good. After four hours my roast was at the right temp so I tasted the sauce and it was absolutely TERRIBLE. It tasted like bitter burnt sugar and salty burnt cheese with an overpowering basil flavor. Awful. The roast itself was dense and (thankfully) hadn't absorbed much of the flavor of the sauce so I removed it from my crockpot and placed it in a large pot on the stove with a can of coke, some soy sauce, and an onion sauteed in butter. Now THAT was good. The original honey-parmesan sauce got dumped.

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    1. So sorry you had issues, Brenda. I have heard that how hot one's slow cooker runs and possibly the quality of one's honey can make a difference. Several folks swear by adding the sauce partway through cooking.

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  56. I want to add onions in with the pork... any thoughts? I love cooked onions, but I'm not sure if it would compliment the dish.

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    1. I think you could sprinkle sliced onions in with the pork ... it would probably be very tasty, Katie.

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