Pata De Cerdo (Canary Island Style Pork Roast)

Submitted by canarygirl

"Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic!"

 

• Ready In: 3hrs 10mins
• Ingredients: 9
• Serves: 6

ingredients

• 3-4 garlic cloves
• sea salt
• 7.39 ml paprika (I like smoky)
• 2.46 ml thyme
• 2.46 ml oregano
• 59.14 ml olive oil
• 1360.77 g pork sirloin roast (bone in, the roast should have a fair amount of fat on top)
• 2-3 crusty French baguettes, sliced lengthwise
• salt

directions

1. Using a mortar and pestle, mash garlic cloves and sea salt.
2. Once creamy, add paprika, thyme, oregano and olive oil; combine well.
3. Rub roast all over with this mixture.
4. Place uncovered in a preheated 350 degree Fahrenheit oven.
5. Bake 3 to 4 hours or until cooked through.
6. Remove from oven and allow to stand 15 minutes before slicing.
7. Slice into very thin slices.
8. Serve on crusty baguettes, lightly salted.

Reviews

[kimbearly]

i made this today and loved it! i love pork but tend to overcook everytime. i did the same today and the meat was dry(my fault). i had added apple juice to the roasting pan to help steam so i took the juices, shredded the meat and drizzled the meat with juices. my hubby added apple cinnamon bbq sauce to his sandwich and it was delicious.

 

[Donna]

This is a TRUE five star dish... I sliced onion really thin and put it on the sandwich and that was all I changed... canarygirl, you have provided the MOST awesum recipes!! I LOVE this... I will look foreward to making it tons of times again! Thanks so much!! Donna:)

 

[shannon carlesimo]

Excellent I made this roast in a clay roaster in the oven, with a little beer in the bottom of the pan, was very tender and not dry at all, was really great for a midweek dinner. Very quick and easy.

 

[Meredith K.]

This was very good; I'll definitely be making it again. I think next time I will use much less oil, because I don't think it really needs it, and it would be easier to rub in the spices. Doing it according to the recipe, I found it hard to taste the spices. My pork loin was only 1.7 lbs (as opposed to 3 as called for), so I only let it cook about an hour and a half; I used an instant meat thermometer to check the temp. Also, next time maybe use a rack? That might dry it out, though, so I'm not sure.... Great recipe, and it made great sandwiches and burrritos!

 

[riffraff]

Made this with a tied loin roast. Fantastic. Very impressive flavor and very juicy meat. Thank again!