About this recipe: Perk up roast pork with an overnight spicy-citrus marinade. Lightly toasting the cumin seeds and peppercorns in a dry pan turns up the heat on this full-flavoured roast. Serve with black beans and rice for a true Cuban-inspired meal.
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. - 06 May 2008 (Review from Allrecipes US | Canada)
Excellent! Cooked it in the crock pot and we loved it! - 24 May 2003 (Review from Allrecipes US | Canada)
This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was because I slow cooked for 6 hours (like some reviewers did) instead of BAKING 2-1/2 hours.?? I used a pork loin roast thinking it would be similar enough;maybe it wasn't. ?? I will give it another try without the crockpot and with the "pork shoulder tied roast". - 14 Aug 2003 (Review from Allrecipes US | Canada)