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Don Struble's Puerto Rican Pork Roast

By: Donald Struble

"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."

Rate/Review | Read Reviews (18)

What to Drink?
	Riesling
	Beer

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 plus servings

Ingredients

3 pounds bone-in pork roast
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 (5 ounce) jar stuffed green olives
3 ounces sliced pepperoni sausage
4 cloves garlic, sliced
salt and pepper to taste
3/4 cup water

Directions

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 160 degrees F (70 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.