Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

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I made this recipe with slight trepidation because my family is not crazy about cilantro....Was I wrong!! They loved it! The strong cilantro taste gets taken over during the cooking process, along with the citrus juices.. It was just fantastic! I'll keep this recipe forever. It's become a "birthday request" at our house! Thanks, Tyler, for another great recipe! Keep them coming!
Roberta
La Habra Heights, CA

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Never cooked pork shoulder... Bought pork shoulder on sale and figured I would find a recipe on line. Tyler's recipe had good reviews so I tried it. It came out great. Highly recommend.

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Came across Pork Shoulder bone-in on sale for $0.77/lb and remembered watching Tyler's show on it ( but his was with out the bone and was inspired by this recipe. My Pork Shoulder was exactly 8lbs. Being an adventurous cook, I briefly looked at the recipe and decided to wing it from memory. My oven is low on temperature and here is what I did:

Substituted Orange Juice with Pineapple Juice.
Totally missed the Cumin--omitted it.
Started roasting it at 3:47pm to 9:19pm at 325 degrees.

Came out still pretty juicy during tasting and then I I thought to myself, it would be nice with some cumin. Then looked up to rate this recipe and found out that I missed the "cumin" part of this recipe, my bad. Overall this was a late dinner success. Tyler surely rocks! Many thanks.

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I made it last night for my wife and some friends. Everyone loved it. It was very flavorful and had a nice crust. It was also easy to make. Thanks for the recipe!

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Ana you should know as well as anybody than if you are a fine cook that EVERY recipe has its own spin on things there own renditions it's kinda of sad how you criticize a great chef and one of the only ones saluting any Puerto Rican Cooking whether it was authentic or not it brought viewers interested in our cultures cooking, and you take a whole entire page to put his recipes down as you promote your site, well good luck .......As for the recipe Tyler's pernil was great and I would cook it again and again and that is from someone who knows about Puerto Rican food. While your at it tell Giada her Lasagna is terrible because it isn't like yours or tell Paula her Mac n' cheese isn't good because it's not "Authentic" You have a lot to learn about being a fine chef, maybe you should steer more towards food critic.

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This was an amazing dish, It also served a duel purpose because the next day i cooked the pork for an hour longer and made tacos!!!! Thanks Tyler!!!

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ABSOLUTELY DELICIOUS .SO TENDER IT JUST MELTS IN YOUR MOUTH. I DON'T KNOW IF THIS IS AN "AUTHENTIC" PERNIL OR NOT ,BUT IT TURNED AN EIGHT DOLLAR ROAST INTO A GOURMET MEAL. MY WIFE AND I BOTH LOVED THIS MEAL,WHICH I THINK IS MORE IMPORTANT THAN ANY QUESTIONS OF ITS AUTHENTICITY.TYLER ROCKS!!!!

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TO ANNE IM FROM PR UNTIL NOW I HAD NEVER USE ONION POWDER WITH MY ADOBO OR CUMIN FOR ME IS MUCH BETTER USE FRESH INGREDIENTS AND I WILL TRY THIS CILANTRO ADOBO FOR PERNIL MECHADO {OR AL CALDERO}

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Ana--was wondering if you gave Tyler's version a try.

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I recently had the Pernil ,rice and plantains in a small Puetrican resturant and it was wonderful . Now I can make it at home thanks Tyler .