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Puerto Rican-Style Roasted Pork Shoulder with Rice and Black Beans and Fried Sweet Plantains Recipe

Puerto Rican-Style Roasted Pork Shoulder with Rice and Black Beans and Fried Sweet Plantains

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on December 13, 2012

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    I made this with every ingredient called for, only I don't have a food processor or mortar and pestle, so I used the dried spices I had on hand (less of it because they're more potent than fresh spices. I had to run to the store for two dozen more plantains because they were gone and cried for! Everything was DELICIOUS! Well worth every ounce of work.

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  • on November 13, 2012

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    doubled the vegetables & spices in the rice, very good

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  • on September 21, 2012

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    The pork was tender and full of flavor. I look forward to making this again!!!

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  • on September 24, 2011

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    Great for tomorrow's Puertorican Parade here in Philly. It's gonna rain but anyway I'll be watching TV and enjoy the aroma from the oven. To all Puertorican-American Best Wishes,¡WEPA!

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  • on March 17, 2011

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    I finally made this roast and it was simply delicious! I made 2 roasts for a Puerto Rican themed Mother's Day celebration. I made one using your recipe, the other one my usual Puerto Rican style, taught me by my sister-in-law. (I'm Mexican We voted, and both were delicious, but yours was more tender. My original uses sofrito, (basic PR cooking spices, then studded with garlic cloves, and some apple cider vinegar in the marinade. I used dry thyme and oregano using your recipe, and didn't use the crema. My kids loved it! I also made arroz con gandules y habichuela (rice and beans,the fried plantains, a tossed and a potato salad, and surullitos,(little deep-fried corn sticks. This one is a keeper!

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  • on February 15, 2011

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    Emeril my friend, You are still the best.Your creations are second to none.
    I love your style and your personality is great.
    Chef John S

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  • on December 25, 2010

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    2nd time making the pork just as Emeril lists it man is this good. I've had my share of home made Puerto Rican pernil. This is as good as any i've had. Haven't tried making the rice and beans part but I would agree witht he other rater who states rice with gandules is more authentic. Either way the pork is an explosion of flavor and the cliantro crerme I improvised by adding 2 heads of crushed garlic also

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  • on December 09, 2010

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    Please note that the recipe uses the term "style" and not "authentic". The marinade is good, the cooking directions are the same. The side dishes are good as well.

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  • on November 29, 2010

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    This recipe was my first try with the iphone app. Unfortunately the actual recipe for the roast was not in the directions part. I used my common sence and the roast came out fine but get it together on the app. The recipe for the creme drink and rice and beans were there, alas no directions for the roast. My low rating is for there being NO recipe on the app.

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  • on November 02, 2010

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    im puerto rican myself and trust me ive had my fair share of mamis pernil{pork shoulder}, his approach is good and a bit different then most standard puerto ricans, not sure id try this recipe though, only well i wouldnt want to mess up perfection :. the rice... eh it is more of a cuban thing, yellow rice with gandules{pigeon peas}is more authentic so if you do try his recipe try it with yellow rice instead. angel44 has the recipe down lol :

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