Venezuelan Pork Roast


  • 1 tablespoon kosher salt
  • 5 cloves garlic
  • 2 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 3 tablespoons white vinegar
  • 2 tablespoons brown sugar (or piloncillo*)
  • 1 tablespoon Worcestershire sauce
  • 1 (2 1/2 pound) boneless pork leg


  1. The day before: With a mortar and pestle, crush the salt, garlic and oregano into a fine paste. Rub the roast all over with the garlic paste.
  2. Whisk together the tomato paste, white vinegar, brown sugar and Worcestershire sauce. Rub the roast all over with the tomato paste mixture. Refrigerate covered overnight.
  3. The next day, remove the roast from the refrigerator and allow it to come to room temperature. Heat oven to 350 degrees F.
  4. Place the roast in a pan on a roasting rack. Place it in the oven. After about a half-hour and once the roast has started to render its fat and the drippings on the bottom of the pan have started to caramelize, add a half-cup of water to the pan — this will keep the drippings from burning. Roast the pork to an internal temperature of 150 degrees.
  5. Remove the roast and let it rest in a warm place, loosely covered with aluminum foil, for about 20 minutes.
  6. Skim the fat from the pan juices with a spoon. Slice the roast thinly and serve covered with pan juices.

Serves 6.

* Piloncillo can be found in many Latino markets or in any grocery store in the Southwest.

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