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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Mar. 24, 2007
This was the best pork roast ever! Omited celery salt and green onions, because I was out. Made adobo out of 4 cloves garlic, 1 tsp. dried oregano, 1 tsp. black peppercorns, 1/2 tsp. paprika, and 1 tsp. salt. put in small processor until a paste was formed. Very good pared with mashed potatoes, green salad and Clos du Bois Shiraz.
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4 users found this review helpful

Reviewer:

PavioniD
Cooking Level: Intermediate
Home Town: Fort Bragg, California, USA
Living In: Spokane, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jan. 18, 2007
Really good. I made an 8lb bone-i roast, and doubled the quantities here. Don't have a grill, so put it in the oven (covered with foil) at 350F for about 2.5 hours (til the internal temp was 160ish). Came out moist, tender and really tasty.
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3 users found this review helpful

Reviewer:

LIZABF
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jul. 22, 2005
I couldn't find the adobo seasoning in the store so I used a recipe I found on the internet to make the adobo. I rubbed in the spices and let the roast sit in the frig for 2 days. I increased the bacon slices and green onions to 12 each. I laid 6 slices of bacon out, put 6 green onions perpendicular to the bacon slices, laid the pork roast on top of the onions, put 6 more green onions on the roast going the same direction as the bottom ones, covered it with 6 bacon slices, and tied it up. I cooked it in a covered pan on the grill and uncovered it the last 15 minutes to brown the roast and bacon. It is a beautiful presentation and the taste is superb. Great recipe.
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9 users found this review helpful

Reviewer:

STEELMAGNOLIA73
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