Reviewed: Nov. 20, 2008

If I could, I would give this recipe 4 1/2 stars. Followed the recipe exactly, except I cooked it in the crock pot. Marinade is wonderful but even after marinading it for two days, the pork didn't pick up as much of the flavor as I thought it would. Having said that, it was still very good. And was the closest I have come to making a great Cuban Pork Roast. It was even better the next day. I will definitely try this again with a little tweaking.

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Reviewer:

LovetoCook

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Sep. 7, 2008

Amazing!!!!! I wanted to marry myself - this was soooo good

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4 users found this review helpful

Reviewer:

slavalais

Reviewed: Aug. 11, 2008

Good but too soupy for a main course. Added alot of saffron rice and black beans (yellow rice and frijoles negroes)when serving.

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2 users found this review helpful

Reviewer:

MUDMOM

Cooking Level: Intermediate

Living In: Lilburn, Georgia, USA

Reviewed: Aug. 9, 2008

Of all the recipes I have found on this site, I use this the most! It makes the most amazing medianoches sandwiches ever (check out this recipe as well). I use dried, rather than fresh spices, but still cook them in a pan with crushed garlic. I generally don't marinate, but instead place the pork and marinade in a crock pot with a cup of chicken broth. 8-10 hours on low depending on the cut of meat. I have also used this recipe with beef tenderloin and shredded it to make soft corn tacos with onion and cilantro. Amazing!

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25 users found this review helpful

Reviewer:

paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Jul. 17, 2008

Great, especially for a party. Used a 4lb loin in the crock pot, drained and shredded the pork and served with tortillas, jalapeño and cilantro dip. Next time I will reserve some of the liquid, as the pork dried out a bit after it was shredded.

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3 users found this review helpful

Reviewer:

smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

Reviewed: Jun. 20, 2008

The entire family enjoyed this recipe. We love Cuban restaurants around our area. This recipe wasn't quite as good as what I was hoping for but, it was really close to the flavor and seasonings we like.

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Reviewer:

Sirrah

Cooking Level: Expert

Reviewed: May 19, 2008

HeLlo. When my mom made this it came out very JUICY and tender. Im sorry if I speld things rong.

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Reviewer:

blondjme

Cooking Level: Expert

Living In: Clearwater, Florida, USA

Reviewed: May 6, 2008

Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.

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80 users found this review helpful

Reviewer:

FlFire

Cooking Level: Professional

Living In: Lutz, Florida, USA

Reviewed: Apr. 22, 2008

This was so good and it made the house smell amazing. I followed it exactly except I didn't add Sherry(personal preference). I made it with the Black Cuban Beans from this site and some Spanish Rice, oh and don't forget the Mojitos ...Yum!

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Reviewer:

Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 14, 2008

This was a most delicious, moist and flavorful recipe. I did have to add chicken broth to the bottom of the roasting pan as the marinade began to burn. Once done, I thicked the sauce with cornstarch and served with black beans and rice. Family truly enjoyed this and I thank you Christine.

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1 user found this review helpful