Reviewed: Mar. 17, 2013

Made this for dinner tonight and it was fantastic!! I did make some adjustments I added green bell pepper, added the lime and used white vinegar instead of the white wine vinegar to the mixture that I blended. I also cut x's in the top of the pork roast and put adobo and sazon before pouring the blended mixture on top. I used the juices from the meat to make the rice and it was out of this world!!

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Reviewer:

shell

Reviewed: Feb. 27, 2013

This recipe is FABULOUS!!! I used pork shoulder instead of loin, and it came out so soft and flavorful! I think next time I won't add any oil to the spice mixture, since the pork was already marbled with a lot of fat, and I will also cut the meat into three pieces so that the spices can penetrate and coat it better. This recipe is definitely now a part of my permanent collection!

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Reviewer:

JDRABIK

Cooking Level: Expert

Reviewed: Feb. 21, 2013

Loved it. I would use less salt next time. I used my pressure cooker to make this in 35 to 40 minutes, adding some water to the bottom of the pan. Also tried the Puerto Rican Steamed Rice with it for fun. The marinade combined with the water in the pan to make a perfect sauce for the meat and rice. I sliced it tonight, and I will shred the rest to enjoy tomorrow in a bun or whatever.

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Reviewer:

Avocat

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Feb. 21, 2013

It was ok nothing special I thought. I had higher hopes but meh it was fine. Nothing wrong but I probably wouldnt make it again.

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Reviewer:

Chloe's Mom

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

Reviewed: Feb. 20, 2013

If I could give this more than 5 stars, I would. I couldn't find ancho chili pepper powder so I used regular chili powder. I also used 1 TBSP dried oregano instead of 2 TBSP fresh. Served this pork with Arroz con Grandules which I made from following the recipe on the back of a can of Goya Pigeon peas. Delicious!

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Reviewer:

JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

Living In: Nazareth, Pennsylvania, USA

Reviewed: Jan. 21, 2013

YUM! I took the advise of many and used a shoulder roast, added adobo and sazon to the garlic/onion mix, and cooked it in some OJ and lime juice. Shredded it after 7 hours and then cooked it for another hour. I think I overdid it a little on the extra spices, or I should have not added the salt in addition, but it still came out VERY VERY good.

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Reviewer:

Megs610

Reviewed: Jan. 6, 2013

It was as good as pork at the Columbia Restaurant in Florida! I tweeked it a bit. Doubled the garlic, cumin and ground ancho chili pepper. The recipe does not state how much olive oil so I used equal amts vinegar/oil. I also added 2 chipotle chili's in adobo (from the can) into the mix for the blender. It was FANTASTIC. Made it for the first time new years eve for guests.

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Reviewer:

Michele

Reviewed: Jan. 4, 2013

Pork loin is so lean, it dries out in the slow cooker. I added a piece of pork shoulder that I had, and while the flavour isn't much better, the texture certainly is. Even after marinating overnight, the flavour of this was still very bland. I shredded the meat, added back some of the liquid in the crock and a lot more seasoning. That seemed to help. To serve this, I heated some bacon fat in a nonstick pan and pressed the shredded meat into it, letting it form a crust before flipping it over (in bits). The crusty, brown flavour helped the overall taste of the dish immensely.

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Reviewer:

Mama_B

Cooking Level: Expert

Reviewed: Nov. 10, 2012

This was so quick and easy to assemble and resulted in a flavorful, tender and succulent roast. The whole family loved it and I shared it with about a dozen friends that I thought would enjoy it. I followed the recipe as written but did have to substitute dried oregano for the fresh. Making it again today! Thank you for sharing.

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Reviewer:

organizerkathy

Reviewed: Sep. 2, 2012

Excellent! I used a mini food processor to combine the paste ingredients, and since there was no quantity for the olive oil I went with a tablespoon. I think that was too much, so next time I'll just use a teaspoon or so. Had extra puree leftover so I just dumped it in the crockpot. Delicious! Moist and tender!

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