One of my favorite things about traveling the world is immersing myself in the local food and flavors. My visit to Puerto Rico last year was filled with scrumptious culinary adventures.
With 270 miles of coastline, Puerto Rico has been featured in the Top 10 beaches from the Travel Channel but Puerto Rico has so much more to offer than some of the best beaches in the world. It’s also an ideal place for adventurous foodies to delight in unforgettable meals.
With a diverse history of original Taino Indian inhabitants to Spanish colonization with African slaves and the ultimate acquisition by the United States, Puerto Rico is a veritable melting pot of cultures.
Being a “stopping point” for many travelers on the way to or from somewhere, some have stayed, providing even more diversity not only in population but of foods and flavors.
One stop on our food tour was Zest and Mist, located in the trendy, water-themed San Juan Water Beach Club Hotel in Isla Verde. This is where you will find Executive Chef Raul Correa, creating culinary delights that you can barely wait to sink your teeth into.
During our visit, he prepared a spread of traditional Puerto Rican Christmas Recipes for us that still to this day is one of THE BEST meals I have ever had.
They left such an impression on me, that I begged Chef Raul Correa to share his recipes so I could then share them with you.
My favorite was the pork roast traditionally prepared during the holidays in Puerto Rico. If you’re tired of trying to think of creative turkey recipes, avoiding burning your house down trying to deep fry a turkey, or can’t stand the thought of eating ham sandwiches for the rest of the year from your Thanksgiving leftovers – this is the perfect recipe to switch up your holiday dinner.
Who knows, this authentic Puerto Rican Rernil Recipe just might become the new holiday dinner tradition in your home!
Please enjoy this authentic Puerto Rican Pernil Recipe and be sure to let me know how it turns out for you!
An amazing pork roast recipe from Puerto Rico that you'll want to make again and again
- 7 lb. Pork shoulder
- 1 cup Adobo Rub See below
- 3 ¼ cup kosher salt
- 2 ¼ cup garlic powder
- 1 cup ground cumin
- 1 cup ground coriander
- 2 ¼ cup onion powder
- 3 tbsp. ground coriander seeds
- 2 tbsp brown sugar
- 1 tbsp ground annatto
-
Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
-
Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
-
Take pork out of the fridge one hour before roasting. Remove excess of salt and let it rest at room temperature.
-
Preheat the oven 400°F.
-
Put pork in a roasting pan and cook for 45 minutes.
-
Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
-
Carve and pull apart pieces - serve while hot!
A very big thank you to Chef Raul Correa for sharing this delightful meal!
2 comments
This recipe was a great success. I made it for my granddaughter birthday party and I didn’t have any to take home. Mmm delicious
Yay! I’m so happy you enjoyed it. We love it around here too!