Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for dinner yesterday, and my husband and I both loved it, and will be leftovers tonight
for dinner. We served it with boiled little red potatoes, butter and fresh parsley. My husband
prepared the last of our asparagus, and shaved Parmesan on top. Love fresh garden herbs,
and what a difference they make in a dish. Thank you, Tyler, for this recipe; will definitely be
a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVED IT!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe out the other night for the first time for my family. I found it to be very simple to follow and did not take long to prep as I had thought it would. My daughter helped me and that was a very delightful surprise. She is a very "picky" eater and was very afraid if she saw what was going into the shoulder, that she might not try it. But 3 hrs later, and a 4lb pork should later it was completely gone......it was very moist, delicious and most of all - my daughter just loved it and that is very hard to do......so Tyler - my many thanks to you. My family will enjoy this recipe for many years to come and I can see this dish on my table during many holiday's to come.

Debbie W.
North Carolina

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Crisp, tasty my taste buds loved it..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Kind of a different taste. Not bad, but won't make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Kind of a different taste. Not bad, but won't make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i marinated the meat for 24hrs after reading the reviews and this came out soooo well. the meat was flavorful, tender, juicy and had a killer crust with just a hint of the citrousy-ness that was totally on point!!! i will def be making this again. it was so easy! 24 hour marinating and 3 hr roast aside- total active prep time was less than ten minutes!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Muy delicioso!!! And easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Usually Tyler Florence is my favorite chef, and his recipes are almost always good. But this time I have to say Ingrid Hoffmans version of this is far superior. You can't roast a pork shoulder without covering it. It will be dry, and never get done. Start it out at 400 for 30 minutes uncovered, then cook it covered until it starts to fall apart, about 4 to 5 hours usually. I also liked Ingrids spices better too, they're much more flavorful. Sorry Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very authentic! We always make a peril for special occasions and this one made one more occasion special again.

Thanks for the Tyler twist!