Tuesday, November 10, 2026 — Today’s picks come from Allrecipes: a slow-cooked Puerto Rican pork roast, plus a spiced pumpkin bread for fall.
Puerto Rican style pork roast, but done in the slow cooker. It’s so tender and flavorful. Best of all, it’s so easy to make! (4.5 stars, 232 ratings; 6 hours 20 minutes total, serves 6.)
Ingredients: 4 cloves garlic; 1 large onion, quartered; 2 tablespoons chopped fresh oregano; 1 tablespoon ground cumin; 2 teaspoons ground ancho chile pepper; 2 teaspoons salt; 2 teaspoons ground black pepper; 1 tablespoon white wine vinegar; 1 tablespoon olive oil, or as needed; 1 (3 pound) boneless pork loin roast; 1 lime, cut into wedges.
Directions: Blend the garlic, onion, oregano, cumin, ancho chile, salt and pepper with the vinegar and oil into a paste, and rub it all over the pork. Cook on Low for 6 to 8 hours until fork-tender, then cut into chunks or shred and serve with lime wedges. (Our summary.)
This pumpkin bread is a great old Maine recipe, moist and full of warm spices. The bread actually tastes even better the next day. (4.8 stars, 10,608 ratings; 1 hour 10 minutes total, serves 24.)
Ingredients: 1 (15-ounce) can pumpkin puree; 4 large eggs; 1 cup vegetable oil; ⅔ cup water; 3 cups white sugar; 3½ cups all-purpose flour; 2 teaspoons baking soda; 1½ teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; ¼ teaspoon ground ginger.
Directions: Preheat the oven to 350°F and grease and flour two 9×5-inch loaf pans. Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Whisk the pumpkin, eggs, oil, water and sugar until smooth, then stir in the flour mixture just until no dry streaks remain. Divide between the pans and bake about 50 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then turn out. (Our summary.)
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