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Rockin' Roast Pork Shoulder with Spanish Rice Recipe

Rockin' Roast Pork Shoulder with Spanish Rice

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Average Rating:

Total Reviews: 66

Showing 61-66 of 66

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  • on January 14, 2009

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    I made this roast for dinner and I couldn't beleive how moist and flavorfull it was. I didn't make the rice, instead I made roasted potatoes. It was one of the best meals I've ever made

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  • on January 13, 2009

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    I made this recipe tonight and we thought the pork roast was great. Moist and very flavorful. We liked the rice, but unlike the other reviews I thought the rice had a good flavor, but felt something was missing, but haven't figured out what I need to change.

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  • on January 12, 2009

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    I have to say that after the four hours of having to be tortured by the aroma of this dish filling our home, this was so amazing that I tasted like we couldn't have possibly made it ourselves. I have to say, the pork did seem a bit dry but I would highly recommend pulling the pork off and putting it back down into the drippings. This gave it so much flavor and moistness. And the rice, oh, I can't even tell you how amazing this was. I can honestly say I have never had more flavorful rice in my life and we cook rice all the time. The Sazon was very high in MSG if you are sensitive to that additive. I would highly recommend finding it without. I believe I saw it there. My husband picked it up though so I couldn't avoid it. Otherwise, this is an amazing recipe. My one thought is that I wonder if you could make it in a slow cooker. Try this for sure. You will not be disappointed.

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  • on January 11, 2009

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    Betty, just to follow up on your comment-I found all the latin ingredients: Sazon, Adobo, and pigeon peas in the ethnic isle of my supermarket (PUBLIX.The ingredients were very inexpensive too. I made this dish last night and the flavors were... WOW! My cut of pork was thicker than the one they used on the show, so I think I should have cooked it a little longer so it would have fallen apart more. But the flavors were fantastic! I noticed the directions for the rice were different than what they did on TV. So I wrote them down and followed those instead. Here's the change I made: When adding the water I stirred everything together-THEN I didn't stir again. I place the sofrito on top and brought everthing to a boil without a lid and let the water boil down a little. (I DID NOT add the peas or cilantro yet I put a lid on and brought it down to a simmer and cooked it for 40 min. (probably should have been about 30 min Once the rice was tender and fully cooked THEN I added the peas and cilantro and stirred everything together and removed from the heat. I kept the lid on. The peas were hot by the time I was ready to serve a few minutes later. The rice was excellent! Hope this is helpful to everyone. It's a great meal!

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  • on January 11, 2009

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    Betty,

    You can find Sazon at your local supermarket season isle. The sazon envelopes come in a box that is orange and white and it actually says SAZON. The adobo seasoning comes in a plastic sort of bottle and it has either a blue, green or red top and it also says ADOBO. The sofrito seasoning is easy to make. All you have to buy is your green peppers, onion, cilantro, garlic, olive oil. You can make that in five minutes.

    As far as substituting the ingredients, i don't think you can do that because it won't give you that latin flavor.

    Hope this was helpful..

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  • on January 10, 2009

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    This roast looked so delicious that I had to write to you. However, before I can make it I need to know what "sazon seasoning" is or a substitute for it. Also I need to know what "sofrito" is. You might want to put a substitution beside those words or others to come up in the future so people know what it is. I didn't understand what you said about it so I hope you will let me know. Thanks, Betty May blmay@holtonks.net . Please let me know cause it looked so good. Thank you.

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