Puerto Rican Roast Pork

    2 hours

    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.

    26 people made this

    Serves: 8 

    • 1.3kg bone-in pork joint
    • salt and pepper to taste
    • 1 dash hot sauce
    • 2 tablespoons Worcestershire sauce
    • 1/2 (240g) jar stuffed green olives
    • 85g sliced pepperoni sausage
    • 4 cloves garlic, sliced
    • 175ml water

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:10min cooling  ›  Ready in:2hr 

    1. Rub the joint all over with salt and pepper, hot sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
    2. Preheat oven to 180 C / Gas 4.
    3. Using a small boning knife, carefully poke holes about 2.5cm deep and 2.5cm apart all over the joint. While making each cut twist the knife and insert a drop of hot sauce, slice of pepperoni, garlic slice and one olive into each.
    4. Place pork in a roasting tin and pour in the water. Bake at 180 C / Gas 4 for about 30 minutes per 450g or until an internal temperature of 70 degrees C is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.

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    Reviews in English (20)


    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)