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 25, 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: May 20, 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: 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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robsnana

	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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Suzy

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Aug. 6, 2007

we played with the recipe a bit, but this makes the best burrito filling ever

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ALAINDREA

	Cooking Level: Expert
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Reviewed: May 25, 2007

Absolutely awesome. Received rave reviews from my guest. I did a pork tenderloin rather than a pork shoulder and grilled it. Love this recipe as all of the work can be done the night before.

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M.P.


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Reviewed: Nov. 22, 2006

This dish was excellent, meat was very tender. For leftovers, I fried strips of the meat with grilled onions for fajitas. Also tried the cuban medianoches from this site and they are delicious as well.

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DEBMCE4


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Reviewed: May 31, 2006

Excellent! I used a fresh picnic shoulder and it was still wonderful

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legof


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Reviewed: Jan. 20, 2006

This is a great recipe. The only change I made was to use white wine rather than sherry (didn't have it). I served it with Spicy Mango Salsa and Dirty Rice (both found on this site). The whole family raved about it and even went back for more. This is something I would definitely make for company, everything was easy but the results were impressive!

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Kim

	Cooking Level: Intermediate Home Town: Windsor, Ontario, Canada
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Reviewed: Jan. 14, 2005

I'm not sure what went wrong. It could have been me. I followed the recipe exactly and I didn't like the taste of pork. It was too "citrusy" for me.

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COLINTRI


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Reviewed: Oct. 12, 2004

THe best recipie ever! OUt of all of the ones I have tried on alrecipies, this one is the best!

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FBOHLING


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Reviewed: Aug. 30, 2004

So incredibly moist and great flavor. Didn't change a thing - marinated it for almost 24 hours. Thanks submitter.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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