Reviewed: Feb. 1, 2012

This was very good. I just expected a little more out of it. The spices seemed as if they would really compliment the pork but when I pulled it out of the oven, all of the spice flavor was in the juice in the pan. It did not stay on the meat. Although my picture does not show it I did butterfly the meat, although I used regular white onion istead of green onion because that is what I had. Thanks for posting the recipe.

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Reviewer:

pelicangal

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Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Jan. 15, 2012

Made this for an 8 lb boston butt pork roast (doubled the quantities), and just laid regular onion slices and bacon over the top (didn't butterfly/tie up). Cooked it in a pyrex casserole dish in the oven for 2 hours at 400, covered with foil for the first 1 1/2 hours. It was AMAZING, and all my guests raved about it. I'm definitely doing this again.

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Reviewer:

switchfan

Reviewed: Dec. 31, 2010

This is a great recipe, thank you for sharing! I use the rub part of it on any kind of meat, not just pork roast - steaks, lamb chops, etc. Rub the spice mix on the meat, marinate for a few hours and grill. Delicious!

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7 users found this review helpful

Reviewer:

RUSSIANBLUE

Reviewed: Mar. 24, 2007

This was the best pork roast ever! Omited celery salt and green onions, because I was out. Made adobo out of 4 cloves garlic, 1 tsp. dried oregano, 1 tsp. black peppercorns, 1/2 tsp. paprika, and 1 tsp. salt. put in small processor until a paste was formed. Very good pared with mashed potatoes, green salad and Clos du Bois Shiraz.

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20 users found this review helpful

Reviewer:

Deb Swanson

Cooking Level: Expert

Home Town: Fort Bragg, California, USA

Living In: Cape Coral, Florida, USA

Reviewed: Jan. 18, 2007

Really good. I made an 8lb bone-i roast, and doubled the quantities here. Don't have a grill, so put it in the oven (covered with foil) at 350F for about 2.5 hours (til the internal temp was 160ish). Came out moist, tender and really tasty.

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18 users found this review helpful

Reviewer:

LIZABF

Cooking Level: Expert

Reviewed: Jul. 22, 2005

I couldn't find the adobo seasoning in the store so I used a recipe I found on the internet to make the adobo. I rubbed in the spices and let the roast sit in the frig for 2 days. I increased the bacon slices and green onions to 12 each. I laid 6 slices of bacon out, put 6 green onions perpendicular to the bacon slices, laid the pork roast on top of the onions, put 6 more green onions on the roast going the same direction as the bottom ones, covered it with 6 bacon slices, and tied it up. I cooked it in a covered pan on the grill and uncovered it the last 15 minutes to brown the roast and bacon. It is a beautiful presentation and the taste is superb. Great recipe.

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28 users found this review helpful