Don Struble's Puerto Rican Pork Roast

Don Struble's Puerto Rican Pork Roast

19
Donald Struble 0

"A well seasoned pork roast worthy of feeding your family, or your very best company. Drippings from this roast makes the most fabulous and rich gravy you have ever tasted. Serve with mashed potatoes and your favorite vegetables and/or salad."

Ingredients {{adjustedServings}} servings 316 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. While making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
  4. Place roast in a roasting pan and pour in the water. Bake at 350 degrees F (175 degrees C) for about 30 minutes per pound or until an internal temperature of 145 degrees F (63 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.
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Reviews 19

  1. 25 Ratings

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Brandy
4/1/2008

This is absolutely Puerto Rican. I am not sure why doing a variation with the Worcestershire instead of the vinegar etc would make it less authentic, but this is what we know as Carne Mechada but this one is made with Pork. It should have been a boneless pork roast but you can do the same with Beef. This is a Pork Roast too not to be confused with the so called Pernil Asado. Some people put pepperonis,some ham etc. This is why there are recipes. Everyone would make them a bit different. I marinade the meat with oregano, olive oil etc, and then stuff it. Really good and flavorful.

NJSS2000
7/23/2003

I used boneless pork tenderloin and my husband and I both LOVED this!!!!!

Milly Suazo
1/3/2007

This recipe is wonderful. Don't be so quick to say that this is not 'truly puertorrican'. I remember my uncle more than 35 years ago putting olives and 'salchichón' inside of his pork roasts. Salchichón is very similar to pepperoni (and he sometimes used mortadella too). He also used olives as well. The worcestershire sauce may seem odd, but people have been using it for a while (but we call it salsa inglesa). Anyway, this recipe is a twist from the traditional 'criollo' cooking, but it is GOOD!