Pernil (Puerto Rican Pork Shoulder Roast)

This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”).  This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading

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Pork Loin Stuffed with Chouriço

Chouriço is a spicy Portuguese sausage similar to chorizo or andouille.  For this recipe you will marinate the pork overnight, then stuff it with the sausage and roll it up.  When you slice it open it looks quite impressive.

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