Don Struble's Puerto Rican Pork Roast Recipe - Allrecipes.com
Don Struble's Puerto Rican Pork Roast Recipe

Don Struble's Puerto Rican Pork Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 plus servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Apr 01, 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.

 
Most Helpful Critical Review
Mar 14, 2005

This was good. I couldn't give it a 5 star rating because this IS NOT A true PUERTO RICAN DISH!! We DON'T use pepperoni, hot pepper sauce or worcestershire sauce in our dishes. If you want a true Puerto Rican pork roast, try the recipe before this one--submitted by Kenny.

 

25 Ratings

Jul 23, 2003

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

 
Jan 03, 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!

 
May 11, 2003

This is by far the BEST recipe we have found for a pork roast! It is great cold, as well as hot. We use La. Hot Sauce, and it does not make the meat "torched" with heat! Just a wonderful taste. Makes a nice presentation when sliced and placed on a platter to be served. This is now one of our favorites. Worked just as well with 2" boneless pork chops.

 
Nov 22, 2010

I read the reviews and regardless if this is authentic or not, it was very good and we enjoyed it. I Googled their flag and it had similarities to ours and so keeping with the theme of things, I used a star cookie cutter on some bread along with some food coloring, buttered it, and stuck it under the broiler for fun pork sandwiches. I followed this recipe to a T except that I did it in my slow cooker. This was very simple, good, full of flavor and a nice change to our everyday pork roast. Thanks!

 
Jan 03, 2008

I pride myself being Puerto Rican...and I have to agree with Rosa, this recipe is not authentic Puerto Rican style. I learned to cook from my mother and grandmother, and they said the same thing

 
Oct 21, 2004

Very good. A very tasty roast, that made the house smell wondeful as it cooked. This is a nice change to just your plain old roast, give it a try!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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