Roast Pork a la Criolla (Puerto Rico)
Criolla (also known as Creole throughout Latin America) refers to the first generation
born in a new country. This dish was probably fixed by the first generation of Spanish
born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean.
This pork roast is traditionally made with fresh ham.
- 1 (3 pound) boneless pork single loin roast or boneless fresh ham roast (inside round), netted or tied
- 1 tablespoon freshly ground black pepper
- 6 garlic cloves, crushed
- 1 teaspoon oregano
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons vinegar
- 1 tablespoon salt
- In a small bowl, mix together all seasonings, then rub this mixture on all
surfaces of the pork roast.
- Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours
or until meat thermometer inserted reads 160 degrees F.
- Remove roast from oven; let rest 5 to 10 minutes before slicing to serve.
Use leftovers for Cuban Sandwiches.