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: 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: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 5, 2004

This was EXCELLENT! I made no changes and let it marinade for 24 hours. The flavor was just wonderful. This is a household favorite. Thanks!

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CelticKel

Cooking Level: Expert

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Reviewed: Feb. 18, 2004

I was desperate to find a good Cuban pork receipe after eating at a fabulous little cuban eatery on Big Pine Key in the FLorida Keys this summer. This one was on the mark. Theirs was more of a shredded pork though. Love this flavor and goes great with black beans and rice.

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CHERYLTOM

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Atascocita, Texas, USA

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Reviewed: Oct. 16, 2003

This is excellent. I followed the recipe to the letter, and it came out unbelievably tasty and tender. The ony change I would suggest is to make deep cuts in the pork about 2 inches apart. This will create more browned areas... it will also cook faster so keep an eye on it.

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JULIEFALCON

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Reviewed: Sep. 17, 2003

A novice at roasting pork, I was a bit nervous... but this dish was awesome! Rave reviews from all of my friends, very tender and flavorful! And easy too! Will definitely make again when looking to impress others!

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MARIA VELASCO

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Reviewed: Aug. 14, 2003

This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was because I slow cooked for 6 hours (like some reviewers did) instead of BAKING 2-1/2 hours.?? I used a pork loin roast thinking it would be similar enough;maybe it wasn't. ?? I will give it another try without the crockpot and with the "pork shoulder tied roast".

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jun. 8, 2003

My husband and son really liked this. I did have to add water as the roasting progressed, but it came out well. Not real spicy, not too citrusy!! Good job!!

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C. BASCHE

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Reviewed: May 24, 2003

Excellent! Cooked it in the crock pot and we loved it!

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MARYKC

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Reviewed: Feb. 17, 2003

I omitted the cumin seeds & whole peppercorn and used 2 tablespoons of jal. peppers. Therefore, no need to do the first part of the directions. Loved the recipe after I altered it.

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JENNINE1980

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Reviewed: Jan. 19, 2003

This was absolutely fabulous! I used Swift/Kirkland's signature pork sirloin tip roast, certified by the AHA, only 20 calories of fat per 4 oz. It was so tender and juicy and wonderful. Served with allrecipe.com's "roasted root vegetables with apple juice" & "black beans and rice" & shredded romaine and a mango salsa for a real cuban flair.

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LEEANN1222

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Reviewed: Nov. 8, 2002

Great recipe. I cooked it in the slow cooker...my friends loved it. The flavors weren't as intense/flavorful as I anticipated with so many good spices.

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Chef Gela

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 14, 2002

Absolutely wonderful! So flavorful and moist, we adore this recipe.

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Susan K.

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Reviewed: Jul. 21, 2002

I made this using a single loin pork roast in my crockpot, cooking on low for 6 hours. It turned out nicely, but I felt that the lemon/lime juices had somehow overpowered the dish. I may try again, omitting those and strictly using the sherry/orange juice for liquids, which would result in a more subtle flavor.

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DEBORAH

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