Don Strubles Puerto Rican Pork Roast Recipes

DON STRUBLE'S PUERTO RICAN PORK ROAST

Steps:

• Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

PUERTO RICAN PORK ROAST

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.

DON STRUBLE'S PUERTO RICAN PORK ROAST

Steps:

• Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

PUERTO RICAN STYLE ROAST PORK

Steps:

• 1-2 days before cooking, slice off any excess fat. Wash pork well. Dry. With small knife make deep cuts around the meat. Mix in bowl; all ingredients (may adjust to taste or size of pork) except oil. Grind with mortar and pestle or use back of spoon if you don't have one.
• With clean finger, stuff holes in roast with spices. When done pour oil into leftover spices and rub over roast. Put in roasting pan and cover with foil. Let roast sit in refrigerator for 1-2 days. Don't worry it won't spoil, the spices keep it fresh.
• On day that you will be cooking the roast remove from fridge and turn fatty side up. Cook 35 minutes per lb. at 350°. Make sure it is well cooked. Juices should be clear. Let sit a few minutes and slice.

PUERTO RICAN SHREDDED PORK

Steps:

• Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
• Turn the slow cooker on low, and set the timer for 8 hours.
• After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.
• Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
• *Please note that if you're unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.