Parfait! Puerto Rican Pork Roast

04bCarvebzLONo. I do not know if this is authentically Puerto Rican, or if Don Struble, the no doubt very nice person who shared the recipe I originally found on back in 2009, is actually Puerto Rican; but I do know that this is one Fine pork roast, and you would be crazy not to try it.

Mebbe it’s the hot sauce and Worcestershire marinade. Or mebbe it’s the holes stuffed with garlic, olives, and pepperoni studded around the roast. Mebbe it’s the bay leaf! I don’t know, but it is pretty darned good!

•3 lb boneless pork roast
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce
•1 tbsp Sherry Peppers Sauce (optional)
•2 tbsp Worcestershire sauce
•Stuffed green olives
•Pepperoni slices
01bAddToRoastbzLO•4 garlic cloves, sliced
•Salt and pepper to taste
Milwaukee Iron Seasoning, to taste – or your fave steak seasoning
•1/4 cup water
•1/2 cup white wine
•1 bay leaf

Whisk the Garlic Pepper, Sherry Peppers, and Worcestershire sauces together and pour over the pork roast in a gallon sized zipper bag. Seal and flip the bag a couple of times to evenly coat the roast, then stash on 02bGarlicbzLOa rimmed plate (to catch any drippage) in the fridge. Marinate for four or five hours, turning the roast when you think to.

Remove the roast from the bag and season with the salt, black pepper, and Milwaukee Iron Seasoning.

Poke holes in the roast, about an inch apart with a small knife. Twist the knife to make the hole bigger, then stuff each hole with a slice of pepperoni, an olive, and a slice of garlic.

Place in a roasting pan with the water, wine, and any leftover garlic slices.

Add the bay 03bRoastReadybzLOleaf, cover, and cook for 30 minutes per pound, removing the cover after one hour.

Continue roasting, uncovered, for 30 minutes, basting the roast when you think to, then recover and continue roasting until an instant read thermometer reads 160º.

Remove from the oven, tent with foil, and set aside to rest for ten minutes before carving.


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