Reviewed: Oct. 11, 2009

This recipe came out delicious today! I seared the pork first on the stove top, then covered and cooked it for 6 hours at 275 degrees. Tender? Oh yeah. Will definitely use this again.

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Tranquility811

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Reviewed: Jun. 29, 2009

I can't really give an honest review because I changed it up so much, but I got the idea and if I'd had everything this recipe called for I'd try it. I'll try and post what I did to make this work because it really was good, but I had to give you credit b/c I based it on this and on what I thought were cuban flavors. Thanks for the idea.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Mar. 20, 2009

Tasted a bit too sour for my taste, I'd make it again with modifications. My wife loved it, as she likes a wider variety of taste with pork then I do.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Mar. 5, 2009

I made this recipe hoping that it would taste like the Cuban restaurants in Florida. Sadly it did not, the cumin was a bit strong when i used the recommended amount. I am not saying that this was a bad tasting recipe but I would probably use less cumin next time as well as pepper.

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Teri25

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Delaware, Ohio, USA

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Reviewed: Feb. 17, 2009

I did a quick version of this using regular cumin and just mixed it all together to marinate a pork tenderloin. My husband was craving a cuban pork sandwich so after cooking (20 min. per lb.) we sliced it up and served it on some nice rolls with a touch of mayo and melted meunster cheese. It was great!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 3, 2009

This is an excellent recipe. Our family uses a very similar set of ingredients with only a few minor changes. Whole cumin seeds manually ground up adds an interesting dimension to the flavor. A NOTE FOR OTHER READERS:DO NOT USE PORK LOIN!!! Pork loin is not the same as pork shoulder. The texture, taste an consistency of the meat is not the same. Use a pork shoulder (bone-in or boneless) or shoulder butt (aka, boston butt) which is the top part of the shoulder.

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Alex d.

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Reviewed: Dec. 13, 2008

Came out right the second time I made it. I used the crockpot the first time. Worked better for me in the oven. The flavor was amazing. I didnt find it overly citrus at all. I also added some emeril's essence one of the best things Ive made from allrecipes

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dfsparks

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Reviewed: Nov. 20, 2008

If I could, I would give this recipe 4 1/2 stars. Followed the recipe exactly, except I cooked it in the crock pot. Marinade is wonderful but even after marinading it for two days, the pork didn't pick up as much of the flavor as I thought it would. Having said that, it was still very good. And was the closest I have come to making a great Cuban Pork Roast. It was even better the next day. I will definitely try this again with a little tweaking.

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GeorgiaMom

Cooking Level: Intermediate

Home Town: Riverview, Florida, USA

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Reviewed: Sep. 7, 2008

Amazing!!!!! I wanted to marry myself - this was soooo good

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slavalais

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Reviewed: Aug. 11, 2008

Good but too soupy for a main course. Added alot of saffron rice and black beans (yellow rice and frijoles negroes)when serving.

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MUDMOM

Cooking Level: Intermediate

Living In: Lilburn, Georgia, USA

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Reviewed: Aug. 9, 2008

Of all the recipes I have found on this site, I use this the most! It makes the most amazing medianoches sandwiches ever (check out this recipe as well). I use dried, rather than fresh spices, but still cook them in a pan with crushed garlic. I generally don't marinate, but instead place the pork and marinade in a crock pot with a cup of chicken broth. 8-10 hours on low depending on the cut of meat. I have also used this recipe with beef tenderloin and shredded it to make soft corn tacos with onion and cilantro. Amazing!

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paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 17, 2008

Great, especially for a party. Used a 4lb loin in the crock pot, drained and shredded the pork and served with tortillas, jalapeño and cilantro dip. Next time I will reserve some of the liquid, as the pork dried out a bit after it was shredded.

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smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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Reviewed: Jun. 20, 2008

The entire family enjoyed this recipe. We love Cuban restaurants around our area. This recipe wasn't quite as good as what I was hoping for but, it was really close to the flavor and seasonings we like.

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Sirrah

Cooking Level: Expert

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Reviewed: May 19, 2008

HeLlo. When my mom made this it came out very JUICY and tender. Im sorry if I speld things rong.

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blondjme

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: May 6, 2008

Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.

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FlFire

Cooking Level: Professional

Living In: Lutz, Florida, USA

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Reviewed: Apr. 22, 2008

This was so good and it made the house smell amazing. I followed it exactly except I didn't add Sherry(personal preference). I made it with the Black Cuban Beans from this site and some Spanish Rice, oh and don't forget the Mojitos ...Yum!

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 14, 2008

This was a most delicious, moist and flavorful recipe. I did have to add chicken broth to the bottom of the roasting pan as the marinade began to burn. Once done, I thicked the sauce with cornstarch and served with black beans and rice. Family truly enjoyed this and I thank you Christine.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 25, 2008

I love this recipe and it always goes over well. I like to keep it covered with foil for most of the cooking time and then take it off for the last 15-20 minutes to get a good browning. Other than that I didn't have to make any changes. Great recipe!

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Charizma

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Reviewed: Sep. 12, 2007

A good and easy recipe, made great burritos for a crowd with some rice, black beans, and lime. I made it much easier by following the ingredient list but not the instructions. In the morning, I put the pork roast in a crockpot, poured all the other ingreds on top (light on the juice per other reviewers) and cooked it on low all day. By evening we had a savory, effortless accompaniment to our mojitos. Kids, picky people, everyone liked this.

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DS

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Reviewed: Sep. 9, 2007

We liked this, though the first bite puckered up my mouth a bit. Then again, I used all the juice of one lime and didn't measure it. Might have been too much. We'll be making this again for sure. Served it with Jicama Corn Salad, also from this site (adding a jalapeno) and found the combination to be quite pleasing (I was looking for something more substantial than mango salsa, but didn't want to go as heavy as beans and rice).

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