Regina's Penil (Roast Pork), Puerto Rican Pork Roast Recipe, Pork Recipe

Regina's Penil (Puerto Rican Roast Pork)

This is a delicious Puerto Rican roast pork that makes a wonderful change for the holidays. My sister's mother-in-law, Regina Arroyo, introduced our family to this wonderful pork roast.

Check out all of Linda's great Pork Recipes.

Regina's Penil (Puerto Rican Roast Pork)

1 large onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
3/4 teaspoon dried oregano, crushed
Green olives with pimientos
1/2 teaspoon garlic powder or garlic salt
1/2 teaspoon dried basil, crushed
1 1/2 teaspoons recaito*
1/2 package sazon seasoning*
2 to 3 tablespoons drained capers
1 teaspoon sofrito*
White vinegar
1 (10-pound) pork shoulder roast with bone
1 teaspoon paprika
Olive Oil

* Recaito, sazon seasoning, and sofrito can be found in Spanish stores or large supermarkets.

In a medium bowl, combine onion, bell pepper, oregano, green olives, garlic powder or garlic salt, basil, recaito, sazon seasoning, capers, and sofrito; add enough white vinegar to just cover the ingredients; mix and crush together until well blended.

With a sharp knife, cut 1-inch slits on all sides of the pork roast. Stuff the seasoning mixture into each slit. Place pork roast into a large dish or pan. Pour any extra seasoning mixture over the roast, cover with aluminum foil and refrigerate overnight.

Preheat oven to 325 degrees F. Place roast onto a rack in a shallow baking pan. Mix paprika with a little olive oil; rub over the roast. Baked, uncovered, 4 to 5 hours or until a meat thermometer registers 160 degrees. Base with juice every 30 minutes (if roast starts to get too brown during baking, cover with aluminum foil). remove from oven and transfer onto a cutting board. Let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). After carving, transfer onto a large serving platter.

Serves a large family gathering.