Puerto Rican Pork Roast

Puerto Rican Pork Roast

85

"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."

Ingredients

2 h servings 468 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

85
  1. 99 Ratings

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Absolutely delicious!!! BUT, something was missing...I tried this recipe once before and it was great. But the second time around I addded ONE tablespoon of white vinegar to the garlic-oregano ...

This recipe reminds me of Christmas Eve family gatherings thrown by my parents!! Excellent. I added 1 tablespoon of white vinegar (as per my parents' way of cooking it). I didn't change any o...

We're garlic lovers, so we loved this pork! I used a 6 1/2 lb. fresh picnic instead of a whole shoulder, and cut the skin off before preparing and cooking. I cut the seasonings in half because...

Què Rico! I made this for Sunday dinner and it was wonderful. I did not use pernil-I used a 2 pound pork loin roast because it was just my husband and I! I used all the ingredients for the rub e...

Very authentic taste. I also use some white vinegar and I make enough of the mixture to rub it outside of the roast as well. Lately I've been frying yucca instead of just boiling it. I cut the y...

It was so delicious it's almost too easy!! I added the tbsp of vinegar but I know it would have been just as good without so don't stress that part. I too substituted adobo for the salt & pepper...

This spicy, moist, and succulant meat is absolutely delicious. We couldn't stop eating it, even long after our meal was over. It tasted like it was actually roasted on a spit. I roasted it i...

This was a wonderful dish. I made this for a baby shower and was so worried that it wouldn't turn out but everyone loved it and wanted to take some home to share with their husbands. I did add...

Used the suggestion to add the white vinegar. This was fantastic. DH heartily approved and will definitely make again. [update] This recipe works very well in a crock pot too. 1 hour on high an...