okay....I haven't made this specific recipe, but I don't really need to...I'm Puerto Rican and the first time I made this by myself I was 10 and have made it 2-5 times a year for the last 15 years. If you really want a Rican Pernil, chuck all the spices except a few cap-fuls of vinegar and about a cup of water....replace with LOTS of Adobo (Red And Blue capped ones are the best) And a bunch of packets of Sazon (enough so that it turns your mixture a deep orange-red color) If you love garlic, you can go crazy here! I find that no matter how much I put, it's never enough. You can mince it or slice it, or just use big chucks of it.....either way, be sure to cut thin but deep slits all over the pork sholder, injecting this seasoning (especially that yummy garlic) deep into the meat. I tried all different methods for getting it in there, but my hands and a turkey baster always worked best. (careful, sazon stains skin orange, wear gloves) Marinating it overnight is even better! Be sure to cover with tin foil for the first 3/4 cooking time and to turn the meat half way through cooking. Baste every hour. Keeping the thick skin on is up to you, but remember that it will act as an insulation while cooking, taking longer. Some traditionalists like to cut the skin off, season it and cook it seperately. I personally don't bother and just throw it out. You will know if you seasoned it properly, because your whole house (I mean everything...even the items of clothing in your closet

I did not have fresh oregano and got confused so I used 4 tblsp of the dried (instead of halfing the amount of fresh for dried) and cooked according to directions. It was still really good. What I did was saute onions and garlic in olive oil, add a little mojo and shredded the pork into it and fried it until browned. Served it with Maduros (fried ripe plantains) and rice with lime squeezed on it. I thought I was at a restaruant. Delicious! If you want an authentic tasting spanish meal try it!

Made exactly according to the recipe. It was very good and tender. I will definitely make this again.

Loved the recipe! My husband asked for me to save this one "it's a keeper"! I substituted dried oregano for fresh and used only 1/2 as much; used regular chili powder instead of ancho chile pepper; redwine vinegar instead of white wine vinegar and added a splash of margarita mix. I cooked a 5 lb. pork loin roast so doubled all ingredients. It made it's own wonderful broth. I also ran out of time so cooked on HIGH for 4-5 hours. It was very tender and I served in slices rather than chunks. This was very easy to prepare and my company and family loved it. I placed leftovers in individual containers and froze them for my husband to take in his lunch...he LOVES it!

This was wonderful. I was tired of the same old pork and apple combination. After reading the other reviews, I made a few adjustments. I combined all the seasonings together adding Adobo and a cup of water as suggested by another reviewer. I did not have white wine vinegar so I used red wine and garlic vinegar instead. I also followed the recommendation to puree the seasonings and to stuff it into slits cut into the roast. I then cooked it in the slow cooker. Some of our family liked the roast with lime juice and some without. I liked it both ways. The gravy was good on-top of rice. This was easy and everyone loved it. This one goes in the recipe box. Thanks!

I did as suggested and added a ton of garlic, adobo, and sazon and it turned out fantastic. This is going to be our New Year's tradition now!

This recipe was AMAZING! I did not have the ancho pepper, but the pork was delicious without. This is in my favorites for sure. Added bonus, makes you house smell YUMMY!

This is great! I had a boneless pork cutlets, rather than a roast, and they turned out very well. I was too lazy to shop for fresh oregano, so I used dried, and it was fine. This is a keeper.

awesome, easy, versatile. We ate the leftovers in soft corn tortillas the next day...so good.

This tasted so strange to my husband and I, we just couldn't eat it. The only thing I changed from the recipe was a dash of soy sauce instead of worchestershire, but that couldn't have been the problem. I guess we just aren't used to this blend of spices.