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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 308.2
  • Total Fat: 23.3 g
  • Cholesterol: 85.2 mg
  • Sodium: 761.8 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 21.5 g

View full nutritional breakdown of Puerto Rican Roast Pork calories by ingredient
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Puerto Rican Roast Pork

Submitted by: JNA2120

Introduction

Classic Puerto Rican Roast Pork - Easiest to prepare with a mortar and pestle ( BBBY carries them)
Serve with Arroz and gandules! Delicioso!
Classic Puerto Rican Roast Pork - Easiest to prepare with a mortar and pestle ( BBBY carries them)
Serve with Arroz and gandules! Delicioso!

Number of Servings: 10

Ingredients

    6 cloves of garlic
    1 Tbsp salt
    2 Tbsp Oregano
    1-2 Tbsp Olive Oil
    1 cup white vinegar
    2-3 Lb roast Pork

Directions

In a mortar ( pilon) add garlic cloves and salt. Muddle until just crushed. Add oregano and oil continue to muddle until past like. Add vinegar to top of mortar.
Place pork in large bowl or tupperware. With a knife pierce several holes in roast.
Pour marinade over roast and refrigerate over night.
Next day, heat oven to 350* Put all of contents in a roasting pan. Roast for about 1 1/2 hours or until Thermometer registers for pork roast.

Let sit about 15 and serve with marinade as gravy. Enjoy!!

Number of Servings: 10

Recipe submitted by SparkPeople user JNA2021.






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Member Ratings For This Recipe

  • Made this for Christmas dinner. I did add about 1/2 cup of bitter orange juice. (My husband is from Cuba and his mother cooked her pork with bitter orange) The pork was wonderful. Anytime I can cut meat with a fork I know it is tender. Thank you for the recipe. - 12/25/12

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  • This was sooo good and made the house smell amazing! Did not disappoint and was very easy - 3/7/11

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  • I am cooking this in my crockpot right now...and holy cow, I CANNOT wait to eat it, it smells that good! I was researching pernil online, & this is very similar to those recipes. I added Adobo & Sazon & extra cumin to my rub as well. - 1/26/11

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