Pot Roast with Vegetables

Name: Pot Roast with Vegetables (Pernil al Caldero)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: ½ teaspoon salt; 1 pound potatoes, peeled and quartered; 1 pound carrots, scraped and cut into ½-inch rounds; 2 onions, peeled and halved; 2 bay leaves; 1 tablespoon vinegar, crush and mix in a mortar; 1½ quarts (6 cups) water; 4 teaspoons salt, crush and mix in a mortar; ½ teaspoon olive oil, crush and mix in a mortar; 4 cloves garlic, peeled, crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 4 peppercorns (whole black peppers), crush and mix in a mortar; 4 peppercorns (whole black peppers), crush and mix in a mortar; 4-pound butt end of leg of pork (fresh ham) (see Note on the use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on the use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on the use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on the use of lamb or veal)

Pernil al Caldero

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound butt end of leg of pork (fresh ham) (see Note on the use of lamb or veal)

Americas
Gluten-free
Caribbean
Puerto Rico

Method

Remove skin and excess fat from meat. Wash and dry. Score top of meat in diamonds.
Rub well into meat the crushed seasoning included in B. Do not pierce meat. Set in refrigerator overnight.
In a large caldero or heavy kettle, brown meat lightly over high heat.
Add ingredients included in C and