This is a popular Cuban pork dish known as Lechon Asado. I use a cheat's version. The pork is simmered in stock until tender, then shredded. It's traditionally served with black beans and rice.
I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with onions and garlic, cumin, salt and pepper. Squeez lime juice at the end. Dont put cilantro in it....it does not belong in there! serve with black beans and yellow rice. - 20 Dec 2002 (Review from Allrecipes US | Canada)
It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes without removing the lid of the pressure cooker. The pork was so tender it fell apart as I tried to remove it from the pot. My advice if you do use pressure cooker is to only add the 16 oz of water or else the flavor is not as strong. I used 24 oz water and I had to add more spices later while It was frying. To avoid dry pork, I stir fried it on ultra high heat until it was toasted on the outside and added the onions during the last 5 minutes. Remember, you want it moist and tender inside and crispy on the outside so you must use high heat to accomplish this. Maybe a couple of bay leaves might make it better too. - 19 Jan 2006 (Review from Allrecipes US | Canada)
I just made this recipe with a 4# pork shoulder and it came out wonderfully. Couple of things - today's pork is a bit lean - if it won't fry well, add a bit more olive oil. And, if the meat starts getting too dry, add some of the water it was cooked in. - 23 Jan 2007 (Review from Allrecipes US | Canada)