Don Struble's Puerto Rican Pork Roast Recipe

Ingredients
<br>- 3 pounds bone-in pork roast
<br>- 1 dash hot pepper sauce
<br>- 2 tablespoons Worcestershire sauce
<br>- 1 (5 ounce) jar stuffed green olives
<br>- 3 ounces sliced pepperoni sausage
<br>- 4 cloves garlic, sliced
<br>- salt and pepper to taste
<br>- ¾ cup water
<br><p></p>Directions
<br>step 1: Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. While making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
<br>step 4: Place roast in a roasting pan and pour in the water. Bake at 350 degrees F (175 degrees C) for about 30 minutes per pound or until an internal temperature of 145 degrees F (63 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.
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Ingredients
- 3 pounds bone-in pork roast
- 1 dash hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 (5 ounce) jar stuffed green olives
- 3 ounces sliced pepperoni sausage
- 4 cloves garlic, sliced
- salt and pepper to taste
- ¾ cup water

Directions
step 1: Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. While making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
step 4: Place roast in a roasting pan and pour in the water. Bake at 350 degrees F (175 degrees C) for about 30 minutes per pound or until an internal temperature of 145 degrees F (63 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.

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