Puerto Rican Pork Roast

This recipe was given to me by my grandfather who was a great culinary cook but never published his recipes. This is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.

• Ready In: 2 hrs
• Serves: 20

Ingredients

• 8  garlic cloves, peeled
• 1⁄4 cup salt
• 1⁄4 cup black pepper
• 2  teaspoons  chopped fresh oregano
• 3  tablespoons olive oil
• 1 (10 lb)  pork picnic  roast
• 4  yucca root, roots peeled and sliced (cassava)

Directions

1. Preheat the oven to 425ºF (220ºC).
2. Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
3. Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175ºF (80ºC) when taken with a meat thermometer.
4. While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.