Reviewed: Nov. 18, 2010

I read the reviews and regardless if this is authentic or not, it was very good and we enjoyed it. I Googled their flag and it had similarities to ours and so keeping with the theme of things, I used a star cookie cutter on some bread along with some food coloring, buttered it, and stuck it under the broiler for fun pork sandwiches. I followed this recipe to a T except that I did it in my slow cooker. This was very simple, good, full of flavor and a nice change to our everyday pork roast. Thanks!

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: May 21, 2010

Absolutely DELICIOUS!!! The recipe was easy to follow and I didn't make any changes!!! Thank You Thank You Thank you! D

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Reviewer:

DYMPHNA1

Reviewed: Dec. 28, 2008

In addition to the garlic/pepperoni I included sage. This will be a repeat as it was the most delicious pork loin I ever made. Incredible!

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Reviewer:

SKYSBLUE

Reviewed: Apr. 1, 2008

This is absolutely Puerto Rican. I am not sure why doing a variation with the Worcestershire instead of the vinegar etc would make it less authentic, but this is what we know as Carne Mechada but this one is made with Pork. It should have been a boneless pork roast but you can do the same with Beef. This is a Pork Roast too not to be confused with the so called Pernil Asado. Some people put pepperonis,some ham etc. This is why there are recipes. Everyone would make them a bit different. I marinade the meat with oregano, olive oil etc, and then stuff it. Really good and flavorful.

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Reviewer:

Brandy

Reviewed: Jan. 3, 2008

I pride myself being Puerto Rican...and I have to agree with Rosa, this recipe is not authentic Puerto Rican style. I learned to cook from my mother and grandmother, and they said the same thing

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Reviewer:

Gigi

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

Reviewed: Jul. 30, 2007

I made this for guests and they loved it. I did not put in the olives and used a whole clove of garlic in each cut. I also used a pork tenderloin instead of a pork roast. Very good flavor!

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Reviewer:

COLEINTX

Reviewed: Jan. 3, 2007

This recipe is wonderful. Don't be so quick to say that this is not 'truly puertorrican'. I remember my uncle more than 35 years ago putting olives and 'salchichón' inside of his pork roasts. Salchichón is very similar to pepperoni (and he sometimes used mortadella too). He also used olives as well. The worcestershire sauce may seem odd, but people have been using it for a while (but we call it salsa inglesa). Anyway, this recipe is a twist from the traditional 'criollo' cooking, but it is GOOD!

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Reviewer:

Milly Suazo

Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 11, 2006

I had been waiting to try this recipe for a while, and I'm glad I finally got around to it! Whether it is authentic or not, it is so tasty and so unique! I used a boneless pork roast and it came out fantastic. Great taste! So original!

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Reviewer:

Kayt75

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 28, 2006

Both my husband (picky eater) and I (don't care for pork) really enjoyed this one. It certainly won't take long for this wonderful dish to disappear.

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Reviewer:

Henut

Cooking Level: Intermediate

Reviewed: Mar. 14, 2005

This was good. I couldn't give it a 5 star rating because this IS NOT A true PUERTO RICAN DISH!! We DON'T use pepperoni, hot pepper sauce or worcestershire sauce in our dishes. If you want a true Puerto Rican pork roast, try the recipe before this one--submitted by Kenny.

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