A well seasoned roast pork with Latin American flavours. Take the dripping from the this roast to make a deliciously rich gravy. Serve with mash or roasties, along with your favourite veg or a salad.
This is absolutely Puerto Rican. I am not sure why doing a variation with the Worcestershire instead of the vinegar etc would make it less authentic, but this is what we know as Carne Mechada but this one is made with Pork. It should have been a boneless pork roast but you can do the same with Beef. This is a Pork Roast too not to be confused with the so called Pernil Asado. Some people put pepperonis,some ham etc. This is why there are recipes. Everyone would make them a bit different. I marinade the meat with oregano, olive oil etc, and then stuff it. Really good and flavorful. - 01 Apr 2008 (Review from Allrecipes US | Canada)
I used boneless pork tenderloin and my husband and I both LOVED this!!!!! - 08 Nov 2002 (Review from Allrecipes US | Canada)
This recipe is wonderful. Don't be so quick to say that this is not 'truly puertorrican'. I remember my uncle more than 35 years ago putting olives and 'salchichón' inside of his pork roasts. Salchichón is very similar to pepperoni (and he sometimes used mortadella too). He also used olives as well. The worcestershire sauce may seem odd, but people have been using it for a while (but we call it salsa inglesa). Anyway, this recipe is a twist from the traditional 'criollo' cooking, but it is GOOD! - 03 Jan 2007 (Review from Allrecipes US | Canada)