A question about a recipe: Cuban Adobo Pork Shoulder

I cook it uncovered. Check the liquid level, though, every half an hour or so, and add more, to prevent the onions from caramelizing too much or the bottom of the pan from drying out. ;o)

I tested this recipe and covered it, I used my graniteware roasting pot that has a lid, it browns nicely even covered and retains all the juices and it was absolutely amazing!!! That said it probably is not meant to be covered. Maybe AntoniaJames will see this and weigh in.

okay, I'm going to answer my own question since this is dinner in progress. I went with uncovered (though I started it covered for the first 20 minutes and noticed no caramelizing of the onions). It's definitely uncovered because otherwise there would be little or no evaporation of the stock and the pork wouldn't be turning the beautiful color in the picture. The term Dutch oven threw me because I think of using it covered as in a braise.

In the recipe Antonia mentioned the water could evaporate and the pot could dry out.It led me thinking you're not suposed to cover it while cooking,but what do I know? Thanks for bringing my attention to the recipe,sounds like a good one...I love pork.