Two traditional Puerto Rican recipes that are easy to make are roast pork shoulder and coconut pudding. In Puerto Rican kitchens, roast pork shoulder is pernil, and coconut pudding is tembleque.
To make the roast pork shoulder, start by washing an 8-pound pork shoulder, and with a sharp knife, make deep cuts about 1 inch deep around the entire piece of meat. With a mortar and pestle, mix 12 garlic cloves, 1 1/2 teaspoons dried oregano and 1 1/2 teaspoons black pepper. When mixed, add 3 tablespoons of both olive oil and white vinegar along with 8 teaspoons salt. Spread this mixture around the meat, especially in the small cuts. Cover with aluminum foil, and marinade it in the refrigerator for about eight hours. Bake at 325 degrees Fahrenheit for five to six hours, then at 375 degrees Fahrenheit for an extra hour, and serve.
For the coconut pudding, combine 2 14-ounce cans of coconut milk with 2 1/4 cups sugar and 1/2 teaspoon salt in a saucepan. Bring it to a boil, and cook, stirring occasionally, for about six minutes. In a bowl, combine 1 cup cornstarch with 3/4 cup water, and pour it into the pudding mixture. Cook for about two minutes while continually mixing until it thickens. Remove from the heat, strain the pudding through a colander, and pour it into serving glasses. Allow the pudding to set for two hours, and dust with ground cinnamon before serving.