PUERTO RICAN COOKING POT RECIPES

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PUERTO RICAN PORK ROAST RECIPE | ALLRECIPES



Puerto Rican Pork Roast Recipe | Allrecipes image

This recipe was give to me by my grandfather who was a great culinary cook but never published his recipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.

Provided by Kenny Reyes

Categories     World Cuisine    Latin American    Caribbean

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 20 servings

Number Of Ingredients 7

8 cloves garlic, peeled
¼ cup salt
¼ cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 pound) pork picnic roast
4 yucca (cassava) roots, peeled and sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
  • Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
  • While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

Nutrition Facts : Calories 468.2 calories, CarbohydrateContent 32.3 g, CholesterolContent 93.3 mg, FatContent 26.1 g, FiberContent 1.8 g, ProteinContent 24.6 g, SaturatedFatContent 9.1 g, SodiumContent 81.7 mg, SugarContent 1.4 g

SLOW COOKER PUERTO RICAN SHREDDED PORK RECIPE | ALLRECIPES



Slow Cooker Puerto Rican Shredded Pork Recipe | Allrecipes image

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Provided by Gene Payne

Categories     World Cuisine    Latin American    Caribbean

Total Time 8 hours 45 minutes

Prep Time 15 minutes

Cook Time 8 hours 10 minutes

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
1 cup orange juice
4 limes, juiced
4 cloves garlic, crushed and divided
1 tablespoon ground cumin
1?½ teaspoons coarse salt
1 teaspoon dried oregano

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
  • Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
  • Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
  • Turn slow cooker to Low and cook for 8 hours.
  • Remove pork to a cutting board. Shred meat using 2 forks.
  • Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
  • Look on Low until the meat is again hot, 15 to 20 minutes.

Nutrition Facts : Calories 295.9 calories, CarbohydrateContent 7.7 g, CholesterolContent 81.5 mg, FatContent 17.6 g, FiberContent 0.4 g, ProteinContent 25.9 g, SaturatedFatContent 5.9 g, SodiumContent 635 mg, SugarContent 4 g

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