Reviewed: Mar. 9, 2009

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!

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65 users found this review helpful

Reviewer:

cookies65

Reviewed: Feb. 12, 2009

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!

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3 users found this review helpful

Reviewer:

CAROLYN DEMPEWOLF

Reviewed: Jan. 26, 2009

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!

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20 users found this review helpful

Reviewer:

Dominica

Reviewed: Jan. 14, 2009

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!

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25 users found this review helpful

Reviewer:

Allie

Cooking Level: Expert

Home Town: Warren, Ohio, USA

Living In: Hughesville, Maryland, USA

Reviewed: Oct. 28, 2008

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.

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5 users found this review helpful

Reviewer:

Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

Reviewed: Oct. 25, 2008

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

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4 users found this review helpful

Reviewer:

Danielle

Reviewed: Oct. 10, 2008

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

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16 users found this review helpful

Reviewer:

GBelardo

Reviewed: Jun. 7, 2008

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!

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32 users found this review helpful