Recipe by Kenny Reyes
"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."
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chopped fresh oregano
1 (10 pound)
pork picnic roast
yucca (cassava) roots, peeled and sliced
Absolutely delicious!!! BUT, something was missing...I tried this recipe once before and it was great. But the second time around I addded ONE tablespoon of white vinegar to the garlic-oregano paste mixture and that DID IT! The vinegar added an ever so slight tanginess to the meat which blended wonderfully with the garlic and oregano flavors. Try it, your taste buds will thank you!
WAY too much black pepper and salt. It overpowered the roast and made it difficult to enjoy the other flavors. If I make this again, I will cut Black Pepper and salt by half.
This recipe reminds me of Christmas Eve family gatherings thrown by my parents!! Excellent. I added 1 tablespoon of white vinegar (as per my parents' way of cooking it). I didn't change any of the ingredients but I have a great way of cooking it that I adapted from my parents. The pork should be cooked 1/2 hour per pound (10 pounds = 5 hours)--Cook with the fat side down in a covered roasting pan for the first half of the cooking time, then uncover and cook with the fat side up for the second half of the cooking time. It'll turn out moist, very well cooked (which is extremely important when cooking pork!) and the fat side will be nice and crunchy, which, coming from a Puerto Rican family myself is the part that most people covet!! Enjoy everyone, and THANK YOU for an awesome adaptation of a family staple!!!
We're garlic lovers, so we loved this pork! I used a 6 1/2 lb. fresh picnic instead of a whole shoulder, and cut the skin off before preparing and cooking. I cut the seasonings in half because of using a smaller cut, and used only about 2 teaspoons of salt because the amount called for sounded like too much. I used dried oregano and it was fine. The timing is not clear in the recipe, but I found I needed to bake my smaller roast about 2 hrs at 425, then I let it sit, covered, out of the oven another hour before slicing. I was afraid it wouldn't brown by cooking it covered, but it did brown somewhat and yet stayed moist. I'm looking forward to the leftovers for sandwiche tomorrow.
Què Rico! I made this for Sunday dinner and it was wonderful. I did not use pernil-I used a 2 pound pork loin roast because it was just my husband and I! I used all the ingredients for the rub except I scaled them down a bit: 4 cloves garlic, 3 teaspoons salt, 3 teaspoons pepper, 2 teaspoons oregano, 1-2 tablespoons olive oil and I used the advice of Latinacook and added 1 tablespoon of white vinegar. Delicioso! I served it with rice and some calabaza-it is fall after all! Great recipe Kenny! Gracias!
Very authentic taste. I also use some white vinegar and I make enough of the mixture to rub it outside of the roast as well. Lately I've been frying yucca instead of just boiling it. I cut the yucca in sticks, boil until cooked through and then fry them until golden and crispy outside. I sprinkle the yucca with garlic salt and then serve it all next to arroz con gandules. Very delicious!
It was so delicious it's almost too easy!! I added the tbsp of vinegar but I know it would have been just as good without so don't stress that part. I too substituted adobo for the salt & pepper (equal portion substitution) and used minced garlic. Rubbed the leftover paste all over. EVERYONE loved this recipe!!! Thanks for sharing!!
This spicy, moist, and succulant meat is absolutely delicious. We couldn't stop eating it, even long after our meal was over. It tasted like it was actually roasted on a spit. I roasted it in a stoneware baker.
* Percent Daily Values are based on a 2,000 calorie diet.
Puerto Rican Pork Roast
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 235
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