Cuban Pork Roast II Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 13, 2003
This was very yummy. I only used a 2lb roast, tripled the rosemary (I LOVE rosemary) and left out the dill. It only took 45 minutes to cook at 325, but I do 20 minutes per pound because I like my pork to be medium, not well done. Very good recipe; will definately be making again.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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Reviewed: Nov. 8, 2002
Very good.
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Reviewed: Apr. 16, 2001
This is one of my husbands favorites and my family has requested a copy of this recipe each and everytime I make it.
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Reviewed: Nov. 28, 2000
I really didn't like the flavor of the marinade. I didn't like the rosemary.
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Reviewed: Apr. 11, 2000
I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I will definitely salt and pepper the roast before cooking it. Otherwise, the marinade made it pretty good!
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Reviewed: Mar. 16, 2000
I used a pork shoulder roast. Was hesitant to use so much garlic, even though we love garlic. Use the suggested amount. The house smells wonderful. I just took it out of the oven and UUUM its delicious. GAve the bone to the dog, Mr. Magoo, I think he likes it also. I marinated the roast for 2 days. 2 THUMBS UP !!!!!
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Reviewed: Mar. 3, 2000
Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating leftovers and liked it even better. Overall the roast was juicy and flavorful without a great deal of effort.
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Displaying results 11-17 (of 17) reviews

 
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