Puerto Rican Pork A La Criolla Recipes

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PUERTO RICAN PORK ROAST



Puerto Rican Pork Roast 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 Recipes     Latin American     Caribbean

Time 2h

Yield 20

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, Carbohydrate 32.3 g, Cholesterol 93.3 mg, Fat 26.1 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.1 g, Sodium 81.7 mg, Sugar 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 Recipes     Latin American     Caribbean

Time 13h15m

Yield 8

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, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g

PUERTO RICAN SALSA CRIOLLA



Puerto Rican Salsa Criolla image

The eminent, excellent, outstanding and authentic Puerto Rican Salsa Criolla (Salsa Criolla Puertorriqueño)! This delicious and well known Puerto Rican Salsa is used in a variety of dishes in Puerto Rican cooking. Everything from tostones (fried green plantains) to Chillo en Salsa Criolla (Red Snapper in Criolla Sauce)! Learn and conquer some of our most famous dishes by learning how to easily make this delicious sauce!

Provided by Mexican Appetizers and More

Categories     Sauces

Time 35m

Number Of Ingredients 15

1 onion (thinly sliced and cut into half moons or chopped)
1 green pepper (thinly sliced and cut into half moons or chopped)
1 yellow or red pepper (thinly sliced and cut into half moons or chopped)
8 oz crushed tomato sauce ()
4 oz tomato sauce
¼ cup pimiento stuffed olives (cut in half *optional)
2-4 garlic cloves (minced)
4 oz dry white wine (can substitute with water)
2 dry bay leaves
3 tbsp Puerto Rican sofrito
3 tbsp fresh cilantro (chopped)
3 culantro leaves (recao) (chopped (hard to find in the states so you can leave out))
2 tsp salt
1 tsp pepper
2 tbsp olive oil

Steps:

  • Over medium heat, add the 2 tablespoons of oil to a large saucepan or caldero.Add the onions and peppers, stir and cook until onions are translucent.
  • Add bay leaves, sofrito, culantro (if using), cilantro, garlic, olives, salt and pepper. Stir.
  • Add the crushed tomato sauce and tomato sauce to the pot.Add the white wine or water. Stir.
  • Cook on medium or medium low for 30 minutes. Stir every 5 or 10 minutes to make sure sauce is not sticking to the bottom of the pot.Note: You will notice the sauce thin initially and as it starts to cook, it will thicken.Done!
  • Serve Puerto Rican Salsa Criolla with any of the delicious ideas mentioned in post!

Nutrition Facts : ServingSize 4 g, Calories 277 kcal, Carbohydrate 21 g, Protein 4 g, Fat 17 g, SaturatedFat 2 g, Sodium 3487 mg, Fiber 5 g, Sugar 12 g

PUERTO RICAN PORK A LA CRIOLLA



Puerto Rican Pork a La Criolla image

This is a really flavorful roast pork, with lots of garlic and black pepper. It doesn't require overnight prep, just about 5 minutes of seasoning and an hour and a half in the oven. Leftovers make great sandwiches!

Provided by EdsGirlAngie

Categories     Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (3 lb) boneless pork loin roast
1 tablespoon fresh coarse ground black pepper
4 cloves garlic, minced (more if you like...)
1 teaspoon dried oregano
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons olive oil
3/4 tablespoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Combine pepper, garlic, oregano, vinegar, olive oil and salt in a small bowl, then rub this mixture all over the pork roast.
  • Place roast in a shallow baking pan and roast, uncovered, at 350 degrees F for about 1-1/2 hours; meat thermometer should read 165 to 170 degrees F.
  • Remove from oven and let rest 10 minutes before slicing.

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