Puerto Rico

Puerto Rico

Miles Sloan

 

At the coordinates 18° 27′ 0″ N, 66° 6′ 0″ W you find an island -- An island that has been forgotten by many and remembered by few. The natives call it Borinquen; however, to us it is known as Puerto Rico.

When to Go: late May to early October. This is when the surf is high and many tourists have flown back to their nests and to the rat race we call life. I would suggest June 24, this is this day that in the capital of San Juan celebrates San Juan Bautista. During this festival there will be an abundance of parades, carnivals, and live entertainment that simply cannot be missed.

Where to Stay: find a hotel that you can stay and afford, so you can go and do activities that will excite you. Many hotels in the capital itself are competitively priced and will cater to your every whim. Almost all of those hotels will have a privet pool and many other leisurely amenities.

How to Get Around: the island has its own modern public transportation system that includes: bus, taxi, light rail, and rain. I, however, love to rent a car and cruise the streets and boardwalks. There is only one major highway, and driving is a breeze because it’s as if you were driving back home in the U.S.A. You drive on the right side and the laws are exactly the same.

Where to Eat or Drink: since the island is a territory of the U.S. they have to follow the same health codes as your local eatery. So don’t be afraid to adventure into a small “Ma and Pa” joint. It is my experience that they have the best local cuisine. Now, if it is drinks and the night life you crave nothing can beat the off beach cabanas and the multi-level clubs that pour music and fresh Caribbean rum.

Cultural Tip: don’t try to speak Spanish if you don’t know how, almost all of the people speak English. Also, May to November is the rainy season so, be prepared for wind and summer storms. The excepted currency is the American dollar. If a sign refers to the Peso it means the USD.

Fun Fact: Puerto Rico is home to the only U.S. rain forest. Here you can see the islands mascot -- a tiny tree frog that is only found on Puerto Rico.

How to have a Taste bud Fiesta!

Have you ever feasted upon a shoulder of pork so crispy it caramelizes on the plate; so tender it melts as it touches your tongue; so sweet it makes your cavities scream for mercy? No?  Let me give you the inside scoop on how to prepare such a mouthwatering dish for your family and friends. Warning: there will never be enough.

First, you must collect your ingredients. I would suggest finding a local butcher to find the freshest ingredients. For the meat you will need to pick up a hefty sized pork shoulder, with the fat still attached; however, if you are on a budget then a pork roast will work as well. If you do pick up a pork roast you will need to pick up some lard. In addition to the meat you will also need: salt, coconut milk, pork seasoning, bay leaves, garlic, coriander, marjoram sprigs (oregano), and a white onion.

Secondly, upon returning from the store you will need to gather the necessary cooking utensils. You will need a large pot, big enough for the shoulder and room for water. You will also need cheese cloth and measuring utensils. 

Next, after you have made sure you have all the necessary ingredients, place the pork into a large pot and clean the remaining vegetables.  Place seasoning, bay leaves, garlic, coriander, marjoram, and white onions into cheese cloth and tie or synch shut. Then, place the bundle into the pot with the pork.

After you have done the previous step add the cans of coconut milk and water until the pork is fully covered. Bring to a boil and cook at 350 for roughly 45 min to an hour.

 After pork is tender and begins to fall apart, drain water into a separate pot and pour contents of the cheese cloth into the broth with the exception of the bay leaves. Then blend it all together until it’s a smooth creamy mixture.

 Place drained pork onto a cookie sheet and begin to shred until it’s the desired size that you want. After it is shredded place the pork into a pan with 5tbsp of oil and fry pork tell it begins to crisp and caramelize. Next, place fried pork onto a plate and drizzle with the broth that you blended earlier. Your pork is now ready to serve and enjoy. 

Finally, my last suggestion is to serve your delicious pork with several fresh corn tortillas, ripe tomatoes, slivered red onions, and salted avocadoes wedges. Yumm!