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5
out of 5
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Happy Year of the OX!,
January 27, 2009
By flygrrl7
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"I chose this recipe because the combination of ingredients sounded like they would work well together.
They do!! I cut down a pork butt to about 3# for this recipe (I'm using the other 1.5# for Puerto Rican Pernil). I kept to the recipe minus food coloring (not needed IMO), put about 1/2" water in my roasting pan for additional moisture, started out at 350F for the first 45 minutes, then upped the heat to 425F for the remainder. - I basted the roast with some reserved marinade; the flavor is smoky, sweet, mild, and the meat tender. The cooking time was approx 1.5 hours. Be sure to let the roast rest for maximum juiciness - it's hard to wait, though. :)
Delicious -- and with these flavors, it's going to make some outstanding steamed pork buns, summer rolls, or perhaps banh mi sandwiches - if there's anything left. Will definitely make again! This is a "keeper.""
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42 of 42 people found this review helpful.
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