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Roast Pork with Cassava recipe

Roast Pork with Cassava recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

This authentic Puerto Rican dish is absolutely delicious. A perfect dinner for any day of the week.

100 people made this

IngredientsServes: 20

  • 8 cloves garlic, peeled
  • 4 tablespoons salt
  • 4 tablespoons black pepper
  • 2 teaspoons chopped fresh oregano
  • 3 tablespoons olive oil
  • 1 (4.5kg) pork shoulder roast
  • 4 cassava roots, peeled and sliced

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Preheat the oven to 220 C / Gas 7.
  2. Place the garlic, salt, pepper, oregano and olive oil into the container of a food processor or liquidiser. Process until smooth. Use a small knife to make several incisions in the pork. Insert the garlic paste into each one using a small spoon. Place the pork in a roasting tin and cover with foil.
  3. Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 80 degrees C when taken with a meat thermometer.
  4. While the meat is roasting, place the cassava in a large saucepan of boiling water. Cook until fork tender and drain. Serve with pork roast.

Cassava roots

Also known as yucca roots are available at Carribean speciality stores or online.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (89)

by cfrivera1

Absolutely delicious!!! BUT, something was missing...I tried this recipe once before and it was great. But the second time around I addded ONE tablespoon of white vinegar to the garlic-oregano paste mixture and that DID IT! The vinegar added an ever so slight tanginess to the meat which blended wonderfully with the garlic and oregano flavors. Try it, your taste buds will thank you!-14 Apr 2003

by India520

This recipe reminds me of Christmas Eve family gatherings thrown by my parents!! Excellent. I added 1 tablespoon of white vinegar (as per my parents' way of cooking it). I didn't change any of the ingredients but I have a great way of cooking it that I adapted from my parents. The pork should be cooked 1/2 hour per pound (10 pounds = 5 hours)--Cook with the fat side down in a covered roasting pan for the first half of the cooking time, then uncover and cook with the fat side up for the second half of the cooking time. It'll turn out moist, very well cooked (which is extremely important when cooking pork!) and the fat side will be nice and crunchy, which, coming from a Puerto Rican family myself is the part that most people covet!! Enjoy everyone, and THANK YOU for an awesome adaptation of a family staple!!!-16 Oct 2007

by pamc

We're garlic lovers, so we loved this pork! I used a 6 1/2 lb. fresh picnic instead of a whole shoulder, and cut the skin off before preparing and cooking. I cut the seasonings in half because of using a smaller cut, and used only about 2 teaspoons of salt because the amount called for sounded like too much. I used dried oregano and it was fine. The timing is not clear in the recipe, but I found I needed to bake my smaller roast about 2 hrs at 425, then I let it sit, covered, out of the oven another hour before slicing. I was afraid it wouldn't brown by cooking it covered, but it did brown somewhat and yet stayed moist. I'm looking forward to the leftovers for sandwiche tomorrow.-14 Oct 2002

Watch the video: Cuban Roast Pork Shoulder (December 2021).