Pata De Cerdo Canary Island Style Pork Roast Recipes

SLOW COOKER GERMAN-STYLE PORK ROAST

Steps:

• Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
• Season the pork roast with salt and pepper. Lay atop the potatoes.
• Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
• Cook in slow cooker on Low 8-10 hours.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

ESTOFADO DE CERDO (PORK STEW)

Steps:

• Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent. Add the tomato and water, and cook for about 7 minutes more.
• Add the pork loin chops, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to low, cover and let it cook for about 30 minutes or until the meat is tender.
• Add the potatoes, green beans and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
• Serve with rice and avocado on the side.

SOUTH PACIFIC PORK ROAST

Steps:

• Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
• Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
• Pour marinade over meat in bag; close.
• Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
• Transfer the pork roast and marinade to a crockpot.
• Cover and cook on HIGH for 3 1/2 to 4 hours.

SLOW COOKER ITALIAN-STYLE PORK ROAST

Steps:

• Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
• Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
• Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
• Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
• I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

LATIN STYLE PORK ROAST

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
• Open the packet of Sazon and rub into the pork.
• Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
• Place the roast in a shallow baking pan that has been coated with non-stick spray.
• Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
• Slice as desired.

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
• Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
• Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
• Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
• Each time you add the water, pour some over the roast, so the top does not get too dry.
• Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
• Trim all visible fat from roast and discard.
• Slice roast very thin, in the pan if possible, so you don't lose any juices.
• If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
• Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
• Enjoy!

PATA DE CERDO (CANARY ISLAND STYLE PORK ROAST)

Steps:

• Using a mortar and pestle, mash garlic cloves and sea salt.
• Once creamy, add paprika, thyme, oregano and olive oil; combine well.
• Rub roast all over with this mixture.
• Place uncovered in a preheated 350 degree Fahrenheit oven.
• Bake 3 to 4 hours or until cooked through.
• Remove from oven and allow to stand 15 minutes before slicing.
• Slice into very thin slices.
• Serve on crusty baguettes, lightly salted.