PUERTO RICAN PORK ROAST 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

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE ...



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style ... image

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Provided by Daddy Eddie

Categories     World Cuisine    Latin American    Caribbean

Total Time 13 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1?½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Steps:

  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  • Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  • Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  • Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Nutrition Facts : Calories 355 calories, CarbohydrateContent 2.2 g, CholesterolContent 111.6 mg, FatContent 23.7 g, FiberContent 0.7 g, ProteinContent 31.8 g, SaturatedFatContent 6.9 g, SodiumContent 966.2 mg, SugarContent 0.1 g

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