Reviewed: Apr. 23, 2011

Not sure how rosemary, dill, and oregano equate to Cuban style flavors. Maybe this needs to just be in a just "roast pork" category.

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Reviewer:

TonyC

Reviewed: Jun. 23, 2010

The flavor on this was ok, but it wasn't anything great. I was expecting a much stronger flavor for how much garlic and spice was in it but the meat didn't seem to absorb much of the flavor. Next time I'd probably make the juice into a sauce to serve with the meat to get more of the spice flavor.

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Reviewer:

JesusIsTheWay

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 29, 2009

this is a great recipe, I crush the garlic, add paprika and salt, then add 1 tblspn olive oil to make a rub. Rub over roast, marinate in wine then roast

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Reviewer:

juliev

Reviewed: Jul. 10, 2009

This is great! It was great used later in the eveining by my husband and son for sandwiches and made amazing taco meat!!! I cooked a 2# frozen roast in a slow cooker for about 6 hours on high- was falling apart when done. Thanks so much for this recipe!

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Reviewer:

Donna

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 5, 2007

Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 14, 2005

I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman who tends toward very mild tastes. The only thing I did differently is that I cooked the roast in an oven bag and I think that helped keep it juicy

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Reviewer:

LDYDARCUS

Cooking Level: Expert

Home Town: Fenton, Michigan, USA

Living In: Traverse City, Michigan, USA

Reviewed: May 11, 2004

Good - I took previous advise and marinated for 48 hours. The roast turned out a bit dry. I think next time I may shred the roast after cooking and simmer in it's juices to moisten it up. I used the leftovers (as 5 lbs. is quite a bit) to make "Pork Tamale Pie" - very good!

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Reviewer:

EKVSMITH

Reviewed: May 4, 2004

My husband and I both agree, we prefer our normal method of cooking pork roast - plop it in the oven with some carrots and potatoes, a little bit of soy sauce, seasoned with garlic poweder, salt, pepper and paprika. No fuss, no marinating. I wasn't fond of the wine taste this recipe gave the meat, and the garlic stuffed in it had an odd texture I didn't like. FWIW, I used a 2-lb roast, used the called-for amounts of spice but halved the amount of wine and marinated for about 24 hours. On the upside, this did prompt me to get out my old dutch oven and re-season it. I'll be using it now for all my roasts!

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Reviewer:

kharma.cat

Cooking Level: Intermediate

Reviewed: Sep. 13, 2003

This was very yummy. I only used a 2lb roast, tripled the rosemary (I LOVE rosemary) and left out the dill. It only took 45 minutes to cook at 325, but I do 20 minutes per pound because I like my pork to be medium, not well done. Very good recipe; will definately be making again.

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