Reviewed: May 12, 2012

This turned out fantastic, the only variation made was my grocery store didn't have pork shoulder so I used a 4lb pork butt. The time necessary to get the center completely cooked was around 3-3 and a half hours though, so my only suggestion is to change the time listed in the recipe.

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Reviewer:

MissAngela

Reviewed: Jan. 21, 2012

Kick Butt Pork! I wasn't going to review this until I read other reviews that weren't kind and they didn't follow the instructions. Yes, pork loin is going to be dry. You need the fat/collagen in the pork shoulder to keep it moist and make it fall apart scrumptious. I did use a bone-in roast and didn't tie it, and I did sear it before putting in the oven. I marinated it exactly as told to for about 36 hours. If you want boring pork, do not cook this. It is tangy, that is what the citrus is about. It is earthy, that's what the spices were for. I can't compare it to authentic Cuban pork because it's been 20 years since I had any, but I can't wait to make the medianoche sandwiches tomorrow. Serve with black beans and rice, make a taco or burrito.. whatever you want to do with this, you can't go wrong. If you like simple flavors, this is not for you!

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Reviewer:

CynPeach

Reviewed: Nov. 1, 2011

This recipe was okay, but I've made many similar pork roasts off of the top of my head. I gave it four stars, so as not to discourage new(er) cooks, but if you can cook, you've thrown something similar together. I thought the ingredients would have made a difference to what I usually find in my cabinets/fridge, but......and marinating - waste of time. I used a pork butt roast, didn't retain any "extra" flavor. Maybe it's the spices you choose to keep in your cabinet because I had them all, down to a "T" so maybe that's what wasn't fascinating - I use them all the time.

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Reviewer:

whatsonhand?

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Oct. 31, 2011

Very good flavor, I love the marinade. The meat was a bit dry- I'm going to try to double the marinade and cook it in the slow cooker next time.

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Reviewer:

calidreamer444

Reviewed: Oct. 22, 2011

Excellent authentic Cuban recipe, I've been searching for this for years! Thanks you much for posting!

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Reviewer:

Keely

Reviewed: May 29, 2011

Nothing special. There are better Cuban pork recipes out there. Try the one from Daisy Fuentes - Daisy's Moho Ribs I think it's called.

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Reviewer:

susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: May 27, 2011

Great flavor! I used the marinade on a pork tenderloin and broiled it. Can't wait to try it on a roast.

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Reviewer:

momica

Reviewed: Mar. 24, 2011

I had a 5 lb boneless pork tenderloin that I didn't know what to do with it, so I followed this recipe. Like some of the others, I put it in a slow cooker for 6 hours. It was incredibly delicious and I loved dipping crusty artisan bread into the juice!

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