Pernil al Caldero (Pork Pot Roast)

Servings 6

1 4-pound pork shoulder or butt
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dried oregano
4 large garlic cloves, peeled
1/3 cup corn oil
2 to 3 cups water or chicken stock   

1 Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.
In a mortar, combine the salt, pepper, oregano, garlic, and oil. Crush all of the
ingredients to make a paste. Rub the meat with this mixture. Place it in a bowl and
cover it with plastic wrap. Refrigerate for 2 hours.
2 In a large pot, brown the meat over high heat. Lower the heat and add the water or
stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary.
The pot roast is done when the meat shreds easily. To serve, cut the meat off the
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