Garlicky Roast Pork Shoulder

I'm not sure what the rave reviews are about. Followed the recipe to a T and the meat had zero flavor. Really the only flavor was overcooked meat. I guess the dogs will be happy to finish it up, because I can't.

I have made this multiple times and it’s always delicious.
Planning to make another roast tomorrow but my pork is 7 pounds. Should I cook longer?

Our new favourite Pork Roast recipe!
I held back on the garlic and added half the marinate into the roasting pan to see if we could get a sauce out of it.
Cooked as directed - Uncovered at 400 then dropping to 300 for another 3 hours (our roast was a little over a pound smaller than the one in the recipe so it didn't need the full 4 hours).
I did baste it once during cooking in the last hour as it seemed to be starting to dry out at one end.
It turned out very tender and delicious!

Cooked with lid on for the first hour and the fat did not crisp. I’d try with the lid off for the first hour (at 400) next time!

I’ve made this 3 times with perfect results. House smells like garlic heaven! Made no changes, just follow the recipe. Takes a long time but ends up with a stunning dinner.

It looks like Food and Wine allowed the entire state of Nebraska to give this recipe 5 stars all on October 25. Fix this. I am an Enrique Olvera fan and this reflects poorly on him. My one star was for attention. I was considering making it but don't know if the ratings are fake or real.

Omg the best!!! Reminded me of my grandmother's pernil. This is now my go to recipe. Thank you so much for sharing this recipe!

Fantastic! Included some zest from both oranges and limes as suggested. Also adjusted cook time as follows: one hour at 400, one hour at 300, then checked for internal temperature after another 30 min and it was ready. Family devoured it!

Tasted great. Only 4 hours of cook time was way too long. I took it out after 1 hour of 400 degree and 2 hours of 300 degrees and it was already a little dry. But still tasted great!

I have to delay cooking this. Should I leave it another day in the marinade or remove it from the marinade and leave on a rack in my refrigerator for a day? Thanks for any help.

Fantastic, we are still eating leftovers and loving it. We also made black beans and rice as a side. Next time we will try suggestion from other reviewer about using pork marinade to flavor beans. The leftovers can be spruced up with another delicious and easy way o prepare F&W recipe for Creamy Cilantro Lime Sauce.

@Sofiaabreudone...lid is off so that the meat can brown.

How long should I cook a 2.5 pound roast?

Recipe doesn’t say whether you cover the pot with lid or not. Can anyone confirm results with or without lid?

Is it 15 or 1.5 lbs??

Oh my gosh! I have made numerous pork shoulders, grilled to the crockpot, and I honestly can say this recipe is hands down the best. I added to the recipe by adding the zest of 3 limes and oranges to the marinade. I'm forever using this recipe and I used a bone in shoulder. The meat gets better and better day by day for leftovers. It's easy and just taste fabulous. I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. My hat is off to Chef Jose Enrique. He knocked it out of the park with this recipe. I must have Puerto Rican roots because that was some great eating. Try it!!!!!!

Marinated for two days. Super easy and delicious!

I didn't tweek this recipe at all and it was AMAZING! My daughter had a taste of it and said she wanted me to make it for my granddaughter's upcoming birthday party. VERY YUMMY!