This was terrific! I had to cook it about an hour longer until it was tender, but my family (who doesn't like any kind of pork chop) just loved it and ate every bite! Thank you!!

I used my pressure cooker to make this. It came out fantastic. I used 1 cup of the water, lime, a splash of OJ, cumin, thyme, onion and garlic powder, salt and pepper. I cooked it at full pressure for 10 mins and let it release on it's own (about 30 mins). When she says crisp in the directions, she just means browned. The lime at the end just brightens everything up. I did not use the cilantro. I served this with white rice and black beans. You could use the meat for a sandwhich, enchiladas, tacos, burritos, even on a salad with cilatro lime dressing from Trader Joes. Yummy!

This did not taste like Lechon, it was dry and relatively flavorless even though I added cumin and extra spices. The only thing I changed was that I cooked the roast in a slow-cooker first. Will not make again. Thanks anyhow.

My family loved this Cuban pork with black beans and rice. I used the left overs to make taquitos wrapped in corn tortillas and then fried in corn oil. This is definitely a keeper!

I added mesquite seasoning & eliminated the salt (the seasoning has quite a bit already) & I used a chicken broth/white wine combo instead of the water. I used a homemade broth & the wine I used was a sauvignon blanc...was probably a 2 to 1 ratio of broth vs wine. I sauteed my onion until translucent before adding the pork because I wanted it juicy not crispy. ;o) We used the pork to make tacquitos & I served them w/ a mango jam/ mango hot sauce/ yogurt concoction for dipping...best taquitos (are they tacquitos or are they flautas?) I ever had. Thansk for the recipe!

My meat was dry but it could have been the cut I used; still tasty and I'll try it again.

I was looking foward to making this. I was disappointed. The last step made the pork very dry, my husband called it "pork pellets". I am still in search of good recipe for this.

I made this for dinner tonight and I thought it was delicious. I didn't have thyme or onion powder on hand so I substitued bay leaves, cumin seeds, and a sprinkle of oregano. I also thought this recipe needed WAY more than a pint of water to keep the meat covered during boiling (I even used less than 1 lb of meat). Next time I make this I think I am going to throw in some ortega chiles at the end. I served this recipe with black beans, tortillas, and salsa.

Not much flavor. Took long for bla results.

I went out on a limb to try something different and I'm glad I tried this recipe. I took the advise below and added cumin when crisping the pork, And I (gladly) omitted the cilantro since I'm not a fan. My husband LOVED this. He was getting all creative (which isn't the norm) and asked if we can have it with pickled cabbage on a toasted bun next time. So, it looks like I'll be making this again! (Also, I should note: Due to the reviews of dry pork, I covered the pan after adding the onions & garlic. I also added in some lime zest.) Thanks for the recipe.

Very tasty, but think that I cooked it a bit too long :(. I will definitely make it again though.

This was so good! It was pretty easy to make and had a wonderful flavor. I'm not a big fan of pork chops, but I will definitely make this again. The only changes I made were to use fresh garlic and onion. I don't even keep powdered versions in my house because the flavor from fresh ingredients is so much better. We ate it with homemade pico de gallo, wrapped in warm flour tortillas. Thanks so much for this recipe!

Just made this dish for dinner. It was fantastic. I ended up using at least twice as much water to keep the chops covered, so I also doubled the thyme (added another big sprig) and peppercorns. I served this with red beans and rice, and thought it tasted best when I mixed the meat/onion mixture with the beans and rice on my plate. On its own, the shredded meat is hard to keep on a fork! It needed the moisture of the rice and beans, and the blending of the flavors was superb! Yum! This will also be terrific on tortillas, with a bit of melted cheese.

This dish is absolutely a hit! The meat turned out tender & moist. I will definately be making this again!

I just made this recipe with a 4# pork shoulder and it came out wonderfully. Couple of things - today's pork is a bit lean - if it won't fry well, add a bit more olive oil. And, if the meat starts getting too dry, add some of the water it was cooked in.