Main Dishes, Pork Mutton Veal

Puerto Rican Style Roast Pork

  • 1 5-6 pounds Pork leg, "fresh ham"
  • 2 large cloves Garlic
  • 2 teaspoons Pepper
  • 3 tablespoons Salt
  • 2 tablespoons Olive oil
  • 1 1/2 teaspoons Oregano

    • 1-2 days before cooking, slice off any excess fat. Wash pork well. Dry. Withsmall knife make deep cuts around the meat. Mix in bowl; all ingredients ( Mayadjust to taste or size of pork) exceptoil. Grind with mortar and prestle or use back of spoon if you don't have one. With clean finger, stuff holes in roast with spices. When done pour oil intoleftover spices and rub over roast. Put in raosting pan and cover with foil. Let sit in refrigerator for 1-2 days. Don't worry it won't spoil, the spices keep it fresh.

    On day that you will be cooking the roast remove from fridge and turn fatty side up. Cook 35 minutes per lb. at 350@ . Make sure it is well cooked. Juices should be clear. Let sit a few minutes and slice.

    Goes well with rice(of course!)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!