Puerto Rican Pork Roast Recipes

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

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.

Steps:

• In a bowl mix garlic, salt and oregano.
• With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
• The more cuts the better the flavor.
• Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
• Then rub the seasonings in making sure the entire surface is covered.
• Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
• Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
• Pork should be well done and tender.
• Make sure all juices run clear before removing from oven.

Steps:

• Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
• Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
• Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

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.

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

Steps:

• Preheat the oven to 425ºF (220ºC).
• 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 175ºF (80ºC) 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.

Steps:

• Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
• Rub the mixture well onto the pork, getting into every nook and cranny.
• Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
• Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
• Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.