Puerto Rican Pork Roast Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Apr. 14, 2003
Absolutely delicious!!! BUT, something was missing...I tried this recipe once before and it was great. But the second time around I addded ONE tablespoon of white vinegar to the garlic-oregano paste mixture and that DID IT! The vinegar added an ever so slight tanginess to the meat which blended wonderfully with the garlic and oregano flavors. Try it, your taste buds will thank you!
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Reviewed: Feb. 3, 2003
This spicy, moist, and succulant meat is absolutely delicious. We couldn't stop eating it, even long after our meal was over. It tasted like it was actually roasted on a spit. I roasted it in a stoneware baker.
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Reviewed: Oct. 14, 2002
We're garlic lovers, so we loved this pork! I used a 6 1/2 lb. fresh picnic instead of a whole shoulder, and cut the skin off before preparing and cooking. I cut the seasonings in half because of using a smaller cut, and used only about 2 teaspoons of salt because the amount called for sounded like too much. I used dried oregano and it was fine. The timing is not clear in the recipe, but I found I needed to bake my smaller roast about 2 hrs at 425, then I let it sit, covered, out of the oven another hour before slicing. I was afraid it wouldn't brown by cooking it covered, but it did brown somewhat and yet stayed moist. I'm looking forward to the leftovers for sandwiche tomorrow.
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Cooking Level: Expert

Living In: Miami, Florida, USA

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