Rockin' Roast Pork Shoulder with Spanish Rice

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I made this today, excellent, moist meat, melted in your mouth. Do it in the oven and cover with heavy duty foil. Sofrito and Sazon can be found in the ethnic area of supermarkets, Spanish area. Look where Goya products are found. You MUST try this. So good.

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loved this!! i've made it a couple of times and its always been a hit. @ heartbr8ker, its was most likely the crock pot. I've only made mine in the oven and it comes out fantastic and dont forget to try your food, for flavor before cooking.

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I was really disappointed with this. My boyfriend comes from a family that uses Sazon & Adobo on a daily basis, so when I saw this recipe I had to try it. I put it in the crock pot on low for 7 hours then put it in the oven for one more hour to give it a crust. It smelt amazing! The meat was so juicy, but there was no flavor!! I don't know if cooking it in the crock pot was the problem, but the only place that had the flavor was the outside where the sofrito was and that was an overpowering flavor. Now I have a lot of leftovers any ideas what I should do with them!?

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Wow, I watched Paula Deen and Aaron make this on her show. It had been sometime ago and remembered that it looked so good. Well I followed the recipe exactly and it was awsome, everything inlcuding the rice. I served mine with Plantanos Maduros which you can buy in the frozen section and are an incredible flavor sensation with the pork and rice...I will be trying more of his recipes.

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I'm hispanic and even though the recipe was pretty good. Here are a few adjustments...Sofrito is the combination of the peppers, onions, garlic, cilantro, olive oil, among other things (this can be bought in the frozen section (goya in any supermarket. Finely chop onions, peppers, garlic and the ham (any size you want and sautee in olive oil...when veggies are soft, add the sofrito AND the pigeon peas...until soften. Add the same amount of water you would for your rice..eg. 3 cups rice/3 cups water...for mushier rice add a little bit more water. then Add Sazon (goya packets (2 envelopes of the whatever combination you find (suggest with safron or any combination that has safron and 2 packets of the chicken flavor cube. Taste the water for flavor (add additional packets of either one for additional flavor or color Bring to a boil and then add the rice...(med/high heat...once the water has evaporated, stir lightly to combine any remaining water with the rice (place and aluminum foil over the rice, then cover bring down to low heat...Good luck...

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I made this recipe for New Years Day. My son and husband both gave it a big thumbs up!

I followed the recipe pretty close to how it was written except I used my turkey roaster and placed the pork shoulder in a turkey cooking bag. When I removed roast from the bag it just fell apart into the juices. After removing it from the bag I did follow the browning instructions. It was succulent the first day and super delicious as left over slices warmed in the pan juices today.

The rice was great and unusual with the addition of the pigeon peas.

This recipe is a keeper.

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The ingredients in this roast were not something you would just find in your pantry - however we went to several different web sites to get the ingredients for "Sofrito" of which the direction say recipe follows it does not, "Sazon" seasoning where the heck do you buy that so we made our own as well as adobo seasoning and even w/ all that is was not worth any of the work

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I have made this recipe at least 3 times. It was hard to find on the website because I thought it was Aaron McCargo's recipe. Paula and Aaron, this is a wonderful, flavorful roast and with the rice, WOW. Thanks.

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This is the second time that I've made "Arroz Con Gondules". The first time I made the pork along with the rice and brought some to friend to taste. She said I did a very good job and she makes the rice all the time for parites at work. This time I made just the rice and it was delicious. I no longer have to ask others to make it for me. I can make myself and I'm proud to bring them some!!!!

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We made the recipe just as instructed (with a few exceptions and it came out great! The exceptions was that we crock-potted the pork, and the rice was made a little different. We sauteed the rice with the seasonings after we browned the pork and onions. We then poured the water in, and closed it up for 20 minutes. Nevermind the goofy instructions to reduce the water; the rice will not flake like parboiled rice, and will stick a little, but will not be mushy.

We are making the rice again for sure. As for the pork, shoulder cuts are not our favorite due to the high fat content, but it was good nonetheless.

Also, the recipe is written weird. You must make the sofrito from the fresh produce ingredients, and reserve some for the rice. Also, be aware that "Don Sazon" is a brand, not a type of seasoning. There is a variety of Don Sazon seasonings, but Goya makes the Sazon seasoning referred to in the recipe. Both have MSG.