Rockin' Roast Pork Shoulder with Spanish Rice

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This is amazing food and you dont want to do truly any substituting due to losing the flavor. Also dont wait till the end to add the cilantro or the pigeon peas (gandules it add flavor to the rice and is meant to cook and combine flavors. Otherwise this is a pretty true to the PR's recipe. You can also but sometime with the Goya brand in either a Latin store or section of your grocer the Sofrito jarred...I also add in the Recaito along with the Sofrito. Sofrito is an amazing addition to any marinade, stew or whatever you make!

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Loved the recipe but I have been cooking spanish rice for years and have always browned it first, added the seasonings, then the water ,stirred to mix then let simmer away. I did as stated and came away with raw rice that I had to add water to and then it became mushy. Re-did it with the same seasonings but the way I normally make rice and it was better. I thought that the amount of water was not enough for the amount of rice as well. Over all we did enjoy the meal with time adjustment for the meat and the issue with the rice.

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I actually decided to slow cook my 8.5 pound boston butt at 250 degrees (9 hours. I cranked the heat up to 450 for the first twenty minutes and again for the last twenty minutes. Mine did burn a little bit along the edges because I cooked the meat to 190 internal degrees in order to break down the connective tissues. And I tried Nigella Lawson's approach to turn the roast upside down for the entire time it cooks at 250 degrees. I went to cut it and it just fell apart. My husband's family from Mexico loved the bell pepper salsa, and were pleased to hear I used Goya seasoning (which is what they use often. I had no problems making the rice, I just whisked it quickly right after I added the seasoning and then walkd away. Good stuff with molasses black beans and sour cream!

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This rice was very good. I've added it to our recipe box. I haven't made the roast yet, but can't wait to try it. I'll try it with a trimmed pork butt and adjust the time. When I cook pulled pork, I cook it from 4-6 hours, and it falls off the bone. Since I didn't make the roast, I chopped 1/2 medium onion, 1/4 red bell pepper, minced 2 cloves garlic, and 1 chopped jalepeno (deseeded in place of the sofrito. I also replaced the water with canned chicken broth for more flavor. We don't have pigeon peas, so I put some frozen corn on top of the rice after bringing it to a boil. I let it cook for 10 more minutes on low heat until it was done.
The only complaint I would have is that I understood it was Aaron's recipe, not Paula's, yet she is given credit for it. I like Paula's and Aaron's recipes, but give credit where it's due. Also, the times on the recipes were/are off. I'm glad I watched this episode to know more about how to do it.

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I followed the recipe for the pork with the exception of adding some ground chipotle and smoked paprika for a little bite and smokiness. It was easy and had awesome flavor. Came out a little tough in the middle of the shoulder, so probably could have cooked a little longer.

I adjusted the rice quite a bit with different spices and serrano peppers, also used more of the sofrito - no peas, Loved it.

Serverd with tortillas, fresh pico de gallo and some fresh guacamole - used some of the sofrito and adobo for seasoning along with serrano and chipotle powder.

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I just let everything cool and I had to write a review -- YUM!! This is so good. Very tasty and perfect for a cold windy day.

The pork was tender and delicious, the rice was perfect. It was very good and really it's rather easy to make.

The recipe said to dice the green pepper, onion and chop the cilantro AND then put it in the food processor. I just chunked everything up and then put it in the food processor and let it do all the work. It actually made a lot of sofrito, so I have to find something to use that with.

Because the roast goes in the oven and cooks so long, everything was easy to clean up and then prep again for the rice.

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After watching this episode, my partner made this as we had been looking for something different from the same old things that we cook all the time. This was an awesome recipe to try. So much flavor, etc. that we will be doing this again and again in the years to come. We too had some trouble finding the Adobo and Sazon seasonings at the stores that we normally shop in out the the suburb that we live in but persistance paid off and we had success.

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We first saw this on the show ... printed out the recipe. Our complaints are that there was WAY TOO much sofrito left over - it has a wonderful flavor, so we froze it, and will use again, but don't understand why so much was called for. When we took the roast out of the oven, after the 3 hrs. at 300* and another 25 min. at 400*, the roast was far from done..so, we cooked it for another 30 min, at 400*, and it was edible then, but still had some pink running thru it. The flavors were wonderful, and we too would recommend putting the rub on overnight. This recipe says to serve "4-5" ... we think it would serve a LOT more... also Plenty of rice leftover - so, all in all, maybe the portions should be scaled back, or the recipe should say it will serve many more. Would we make it again.. probably, using the leftover sofrito !!! We found recipes for both the sazon and adobe, on the internet, and made our own ... very easy .

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I've had this dish many a time, and is by far one of my favorite comfort foods.. But I wanted to see what everyone else thought, so I took a look at the reviews, and I saw Marta's review, and I felt I could not disagree more... I saw the show, and did not feel Big Daddy tried to make it seem like this was a recipe he came up with or something himself, Paula being influenced much more from the true south and Aaron (Big Daddy from New Jersey and the Tri-State area, I can totally understand why he would know more about Hispanic Seasonings or cooking techniques... But anyway besides all of that, I do think Food Network, has tried they best to address all they viewers and fans, Food Network did have a few Latin Stars and shows years ago, the first real Latin cooking shows you could watch on tv was on Food Network, with shows like Melting Pot with Aaron Sanchez by far one of they best chef's back then on air, they also had the The Too Hot Tamales, if not mistaken Susan Feniger and Mary Sue Milliken both have Latin backgrounds, I know Susan Feniger does for sure.. I do agree it's a shame they don't have more shows like that on now, but now with Ingrid Hoffmann I guess they are starting to try and attract more Latin or Spanish viewers again... And that is a great thing...

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Made this for my boyfriend who is Puerto Rican and he LOVED it!!! Great flavor and the pork was so moist!