Puerto Rican Pot Roast Daisy Food

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)

Steps:

• Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
• Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
• Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
• Marinade beef for 30 minutes or overnight in the refrigerator.

POT ROAST DAISY'S RECIPES: PUERTO RICAN DAD'S FIREHOUSE DINNER RECIPE - (2.8/5)

Steps:

• 1. Grind the ham in a food processor until it's coarsely chopped--some larger pieces are ok. Set aside 1 cup of the ground ham and stir the olives and reciaito into the remaining 2 cups. Take a look at the rump roast. You will be able to see the "grain" of the meat--fibers that run in one direction. You will slice the finished pot roast against the grain, so you want to make pockets of stuffing more or less diagonal to the grain, so some of the stuffing shows in each slice. Make deep cuts about 1 inch apart and diagonally against the grain with a boning knife. To make the holes large enough to fill easily, wiggle a finger around in each cut. Fill each hole to about 1/2 inch from the opening. Don't overstuff or when the meat shrinks it will squeeze out all the stuffing. If a little stuffing does get squeezed out during cooking that's fine; it flavors the sauce. Season the outside of the roast generously with salt and pepper. 2. Heat the achiote oil in a Dutch oven large enough to hold the meat and potatoes comfortably--a 5-quart Dutch oven works well--over medium heat. Add the roast and cook, turning it occasionally, until well-browned on all sides, about 10 minutes. (A sturdy pair of tongs comes in handy here.) The achiote oil will make the meat brown quickly--so keep an eye on it, lowering the heat if the oil begins to discolor. Lift the beef out to a plate and carefully pour or spoon off all but about a tablespoon of the fat from the pan. Add the red peppers and the remaining ham and stir until the little bits that are stuck to the bottom of the pot are loosened and the peppers start to soften, about 4 minutes. Stir in the tomato paste and cook, stirring so it doesn't stick and burn, for a minute or two. Stir in the vinegar, bring it to a boil and cook until the liquid is syrupy, about 4 minutes. 3. Return the meat to the Dutch oven, stir in the liquid of your choice, the tomato sauce, and the bay leaves. Bring to a boil and boil for 15 minutes, skimming the foam and fat from the surface. Adjust the heat so the liquid is at a happy simmer. Cover and cook until the meat is tender, about 2 hours. 4. Remove the meat to a carving board and cover it loosely with aluminum foil to keep it warm while cooking the potatoes. 5. Bring the sauce to a boil. Let it boil while you peel and cut the potatoes into ½-inch slices. Add the potatoes and cook over low heat until tender, about 20 minutes. 6. Carve the meat against the grain into slices about ¼-inch thick--thick enough so the filling stays in place. Transfer the potatoes to a platter with a slotted spoon. Lay the slices of beef over the potatoes and spoon enough of the sauce over the meat to moisten it. Spoon the remaining sauce into a boat and pass it separately. Sprinkle the chopped parsley over the top.

PUERTO RICAN POT ROAST (DAISY)

Steps:

• Grind ham in food processor until coarsely chopped. Set aside 1 c of ham and stir in olives and recaito into remaining ham. Make deep cuts in roast 1 in apart and diagonally against the grain with a boning knife. Enlarge holes with fingers. Fill each hole to about 1/2 in from opening. Season roast generously with salt & pepper. Heat oil in Dutch oven over med heat. Add roast and borwn on all sides. Rmove meat to plate and pour off all except 1 T of fat. Add red peppers, 1 c reseved ham and deglaze pan. Stir in tomato paste and cook 1-2 minutes. Stir in vinegar, bring to a boil and cook until liquid is syrupy. Return meat to Dutch oven, stir in water, tomato sauce and bay leaves. Bring to a boil and boil 15 min. skimming off foam and fat. Reduce heat, cover and simmer until meat is tender, about 2 hrs. Remove meat & cover. Add potatoes and cook, about 20 min. Serve sliced meat on top of potatoes, cover with sauce.

PUERTO RICAN POT ROAST

Steps:

• Make a deep cut with a sharp knife across the meat.
• Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
• Add 1 T oil.
• Pound into a smooth mixture and stuff this mixture into the cut in the roast.
• Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
• Add water, salt and remaining peppers, chilies and onions.
• Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
• Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
• Stir into pot.
• Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

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.

PUERTO RICAN-STYLE ROAST PORK SHOULDER

Steps:

• Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
• Rub the mixture well onto the pork, getting into every nook and cranny.
• Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
• Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
• Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.