Roast Pork Puerto Rican Style
By: Barnaby Dorfman
Published: Wednesday, February 17, 2010 - 7:07pm

Ingredients




3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh garlic
1 1/2 teaspoons oregano leaves, crumbled fine
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
2 larges baking potatoes, scrubbed, cut into wedges
1 large red onion, cut into wedges
1 yellow summer squash, sliced
3 pounds ham shank

Preparation

1 Stir seasoning mixture in a small bowl until blended, set aside. 2 With sharp knife score diamond pattern in ham shank almost to meat. Brush entire ham shank with seasoning mixture. Place on rack in roasting pan and cover with plastic wrap. Let marinate in refrigerator at least 4 hours or overnight. 3 Heat oven to 325 degrees F. Unwrap meat and roast 2 hours. Add potatoes and onion wedges to roasting pan and brush with drippings. Roast 1 hour. Add squash, brush with drippings and continue to roast 45 minutes (meat should roast total of 35 minutes per pound) or until done and vegetables are tender. Let meat stand 15 minutes before slicing.

About


Meat should be very tender and almost falling apart.