1 5 Lb pork picnic roast or Boston Butt
1/8 cup Dried Mexican Oregano
1 whole pod of garlic crushed and finely minced
5 Tbsp Spanish Olive Oil
several turns of black pepper
1 tsp kosher salt
2 sweet Spanish yellow onions sliced
1 cup chicken stock
In a small bowl combine the oregano, salt, pepper, garlic and olive oil. Make a paste out of it. Take your roast, and with a parring knife, stab several holes into the roast all over. Using your finger, push the paste into the holes all over the roast. Probably about 25 puncture wounds will do. Put the roast, onions, and chicken stock into a large dutch oven. Place in a 325 degree oven and cook for 3 hours or until the meat reaches an interior temperature of 165 degrees. When Roast is done, remove it from the oven. It should fall apart. Serve with yellow rice, or on hoagie rolls dipped in the juice. Enjoy!
****Gandules or pigeon peas, and sazon seasoning can be found in the Mexican section of your local mega mart as well as your local Mexican grocery store.
Puerto Rican Rice
1/2 lb salt pork cubed, or if pre sliced cut into strips
2 Tbsp olive oil
1 large yellow onion
4 cloves of garlic
1/8 cup finely chopped cilantro stems
****1 can Gandules (pigeon peas)
1 1/2 cup rice
3 cups chicken stock
2 packages sazon seasoning
1/2 cup cilantro leaves chopped
In a 2 quart pot, bring water to a simmer. Add the cubed salt pork and blanch for 2 minutes to remove much of the salt. Remove from water and blot dry with a towel. Discard the water. In a large pot add the olive oil and bring up to medium high heat. Add the salt pork and brown. Remove the pork from the heat. If there is a lot of grease left over drain all away except for a couple of Tbsps. Add the onions and garlic and saute until translucent. Add the chopped cilantro stems and pigeon peas, and finally the rice. Continue to stir for another minute and then finally add the chicken stock. Add the sazon and bring to a boil. Reduce the heat to a slow simmer and cover for 20 minutes. Stir in the cilantro leaves just prior to serving and top with the crispy salt pork.