Rockin' Roast Pork Shoulder with Spanish Rice

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i love this recipe i have 5 kids and they love it too it smells so so good when it is cooking!!!i add garlic over the top of it tho!!!very good !!!

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We searched in our grocery stores and were unable to find Sazon or Adobo. Luckily we have several Hispanic grocery stores and were able to find them. The brands we purchased were Goya. The roast and rice are cooking now and smell delicious. I had a lot of sofrito left over, about 1 1/2 cups. My roast is a little larger than the 5 lbs stgated in the recipe and is taking a little longer to cook. If the smell indicates how these dishes will taste then it should be a wonderful meal!!

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This was absolutely fantastic!! My husband and I cooked the meal together and it was awesome. Pork shoulder is a very inexpensive cut of meat and worked well, however next time I'm going to use a different cut of pork that is less fatty. Although the fat is why it was so tender and moist so if you use a leaner cut of meat, be mindful to keep it covered to retain more moisture and perhaps not brown it at the end. The flavors were explosive. It was very easy to make. My rice came out perfectly. I followed the recipe to the letter since this was my first time makein this dish. It was helpful that I saw it being made on TV first. It was better this way as the recipe was written poorly. This has become one of our favorites. By the way, I had some sofrito left over and I put some into some broccoli that I made the next day along with a sprinkle of the Adobo seasoning and everyon loved it.

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Great meal! However, I found the recipe to be confusing and very poorly written.....I was happy that I watched the episode carefully or mistakes would have been easily made. I have tried several of Paula's and Aaron's recipes in the past, and this was up to par!

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This is an old Hispanic recipe. One that a lot of Hispanics cook frequently. And done exactly the way it was demonstrated on the show. Down to the way the garlic is inserted, to the exact seasonings used and rubbed, everything!! I'm so disappointed that "Big Daddy" was the one to introduce it. He almost made it seem like the recipe and the use of the Latin seasonings were something HE came up with. ABSOLUTELY NOT!!!! It's an awesome recipe that is a part of Hispanic tradition and culture! I've noticed there aren't too many Hispanic cooks on Food Network which is a shame. Hispanics have a lot to offer when it comes to recipes and the use of ingredients and flavors. Maybe Food Network should give more thought and consideration to ALL of their viewers!! I give the recipe 5 stars but the interpretation and/or introduction of it, less than one star. It's an old Hispanic recipe, not "Big Daddy's" recipe!!

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This menu was outstanding, especially yesterday with a snow storm, fire, NFL playoff game on tv--we served it with a spinach salad and flan for dessert. Easy on the pocketbook, too. I always watch for pork shoulder to go on sale because it's sooo inexpensive; we buy several and store them in the freezer. Great Italian recipes for pork shoulder and pulled pork as well. For the rice, I sauteed the onions, etc., but then finished the dish in the microwave. Put the rice into a microwave-safe dish with cover, add water, add rest except peas and cilantro, stir, cover. Cook in microwave, hi for 5 minutes, med. low for 20 minutes. Stir in peas and cilantro, fluffing as you do, cover, let sit 5 min. Perfect! Thanks, Paula, for such a flavorful dinner.

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This was by far the best roast I've made recently. Usually mine end up drier, but this recipe was moist and juicy and fell off the bone,

I put on the rub and left it in the fridge overnight. Perfectly seasoned.

Used a Boston Butt roast - really cheap and turned out great.

Definintely added to my favorite recipes.

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I used a package of porkloin for this recipe. Inside the package were two pieces. It came out awesome, very tender, but it was way too salty. Next time, I will use only one sazon packet, not two. But my biggest disappointment was the rice. Mine was mushy and stuck together. The flavor was perfect though. I can't seem to get rice recipes right, they always come out like that. I will note though that in the case of this recipe, I was not sure if the can of peas was to be drained or not and I did put them in with the liquid. It took about 45 minutes to cook, which I think is too long for rice.
I am definately going to try this recipe again. The next time, I would use pork loins again but with less Sazon and I will drain the pigeon peas and see if the rice comes out better( If anyone has any hints on cooking the rice I would appreciate them.
I know that I am a step or two away from a perfect dish with this recipe. Once I get it right I know it will be a favorite, I could tell by the flavors.

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This dish was great. My youngest just had braces put on that day. He said his mouth was sore and he only wanted a little bite. 4 servings later - he finally stopped eating. Everyone enjoyed this and I am not a big fan of pork. One word of advice - the rice had a great flavor but mine was a bit hard. I needed to add more liquid. This may depend upon the type of rice you use.
IKaty - think you could use any a pork butt or even a pork loin if you can't find a pork shoulder.
Bette- the sofrito you make from the cilantro, onion, green pepper and olive oil. The adobo and sazon seasoning were in the international food section. Goya is one of the brands that make these.

We put this one into our favorite recipe box.

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I can't wait to try this recipe, but am having a hard time trying to find a pork shoulder roast. Would any other cut of roast work?