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Puerto Rican Pork Roast

"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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2 h servings 468 cals
Original recipe yields 20 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
  3. Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
  4. While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 468 calories; 26.1 g fat; 32.3 g carbohydrates; 24.6 g protein; 93 mg cholesterol; 1477 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 88
  1. 103 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 o...

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...

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 e...

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 y...

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...

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 i...

This was a wonderful dish. I made this for a baby shower and was so worried that it wouldn't turn out but everyone loved it and wanted to take some home to share with their husbands. I did add...

Used the suggestion to add the white vinegar. This was fantastic. DH heartily approved and will definitely make again. [update] This recipe works very well in a crock pot too. 1 hour on high an...