Reviewed: Feb. 24, 2013

Great and amazing roast. I have to make it at least once a week. My family loved the way the roasted was so tasty and juicy. Plus I made a gravy from its own juices which was an even better kick. Great Great Great recipe.

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Reviewer:

a.norman88

Reviewed: Feb. 7, 2013

My whole family Loved this. Adjusted the salt to 1/8 like others recommend and added cumin and adobe sazon gave it lots of flavor.

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Reviewer:

rrjj3310

Reviewed: Jan. 30, 2013

Muy bueno! Excellent! First off... slice the fat so you can peel it back. Then stab holes and stuff seasoning in. Fold skin back over the meat srub rest of seasoning ovrr fat and cookfat side UP. It comes out extremely moist that way without having to cover it and the skin gets nice and crispy!.. For those that like to eat thd fat. I dont but some do!

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Reviewer:

JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Jan. 25, 2013

I had to force myself to put the pork away before I finished off a eight-pound roast on my own! This is simply wonderful! I followed the recipe exactly except that I added 1 tablespoon of apple cider vinegar to the paste. Took 2 1/2 hours to cook an 8-pound roast in my Nu-Wave Oven. Thank you, Kenny, for this great recipe!

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Reviewer:

Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

Reviewed: Jan. 20, 2013

Made this for a party of 20, they couldn't stop raving about it and I have passed this recipe on! I did marinade the roast overnight.

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Reviewer:

Monica

Cooking Level: Expert

Home Town: Brandon, Florida, USA

Reviewed: Oct. 24, 2012

I printed out this recipe as my husband wanted to make this. Needless to say he did not check the reviews to tweak the recipe as I asked him too. :) The roast was delicious EXCEPT he added the 1/4 cup of salt and pepper. WHOA! He said this recipe was very easy and simple to make except it came out way too SALTY! We will definitely be making this recipe again with probably only 2-3 teaspoons of salt and pepper and also adding in the white vinegar. I can see this recipe becoming a family favorite.

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Reviewer:

ruchin6

Cooking Level: Expert

Reviewed: Oct. 16, 2012

Very good! I used the leftovers for tacos........yum! Will make again......... and again.

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Reviewer:

Glenda

Reviewed: Aug. 1, 2012

This is a great recipe. I have been making it this way for years only thing I do diffrent is i add 2 packets of Sazon seasoning which will give it a wonderful color and flavor, also, i use adobo instead of salt and pepper, and vinegar. I serve this with Arroz con gandules, which you can add a few spoons of the juices after the roast is done to the pot of rice. Gives the rice a fantastic flavor. I also serve this with tostones.

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Reviewer:

Katejames

Cooking Level: Expert

Reviewed: May 22, 2012

This was great even though I didn't follow the recipe exactly. I didn't have a pork roast or fresh seasonings. I had pork chops and powdered seasonings. It was very flavorful and the kids ate it up. I will try adding the vinegar next time

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Reviewer:

Dominica

Reviewed: Mar. 3, 2012

I will try this again because the taste was really good. My only problem with it was that it was a bit to much sodium. It may have been because I cut back the size of the meat to adjust to my small family.

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