Rating: 4.72 stars
107 Ratings
  • 5 star values: 81
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

468 calories; protein 24.6g; carbohydrates 32.3g; fat 26.1g; cholesterol 93.3mg; sodium 81.7mg. Full Nutrition
Advertisement

Reviews (90)

Most helpful positive review

Rating: 5 stars
11/10/2003
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! Read More
(208)

Most helpful critical review

Rating: 3 stars
05/01/2009
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. Read More
(14)
107 Ratings
  • 5 star values: 81
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2003
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! Read More
(208)
Rating: 5 stars
10/16/2007
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!!! Read More
(184)
Rating: 4 stars
10/22/2003
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. Read More
(83)
Advertisement
Rating: 5 stars
10/16/2006
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! Read More
(63)
Rating: 5 stars
10/08/2006
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! Read More
(52)
Rating: 5 stars
04/30/2006
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!! Read More
(45)
Advertisement
Rating: 5 stars
07/14/2003
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. Read More
(38)
Rating: 5 stars
01/17/2007
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 vinegar to the garlic paste I also added a cup of chicken broth to the roasting pan and I uncovered the roast on the last 1/2 hour to give in a golden color. I also selected a pork roast with the skin on and it turned out delicious with tons of flavor and tenderness. Read More
(37)
Rating: 5 stars
03/06/2006
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 and then low until 170oF internal. (sorry don't recall how long that was). Read More
(37)
Rating: 3 stars
05/01/2009
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. Read More
(14)