Monday’s Bread Bowl: Puerto Rican Pernil Pork

A spicy and satisfying pork roast

Crave a different kind of pork roast?  The mixed Stew crew made this Puerto Rican favorite and loves it.  The combination of seasonings and spices really do make for a distinct roast.  Here’s the recipe:

What you will need:

1 blender

1 large bowl w/ lid

1 large metal roasting pan (must be able to hold standing water)

1 (7 ½ to 8 lbs) pork shoulder roast

1 metal roasting rack (must be able to keep roast above water)

1 large onion, quartered

4 garlic cloves, peeled

2 tbspns dried oregano

1 tbspn ground coriander

1 tspn ground cumin

1 tbspn chili powder

½ tbspn ground cayenne pepper

1 sprinkle cinnamon

1 tbspn white vinegar

1 tbspn salt

2 tspns freshly ground black pepper

½ cup olive oil

Cooking & Directions:

Preheat oven to 300 degrees.  Score skin side of roast in cross-hatch pattern.  Combine garlic, onion, cumin, oregano, cinnamon, chili powder, coriander, salt, pepper and olive oil in blender.  Pulse ingredients until a ingredients reach a paste-like consistency.  Blend in vinegar.  Rub spicy paste into sides of pork.  Work the paste into crevices then let the pork sit for at least 1 hour -- longer is probably better.  Set pork on rack in pan with about a half-inch of water below in preheated oven.  Let pork roast, skin side up, at 3 hours per 4lbs.  Check water in pan every hour to see if it needs replenishing. Pull out pork roast once baking time has elapsed.  Let roast rest for 10 to 15 minutes before serving with lime wedges.