Cuban roast pork

Yield: 8 Servings

Measure Ingredient
4 ounces Ham, smoked, chopped fine
4 ounces Bacon, chopped fine
8 ounces Onion, minced
1 ounce Capers, minced
1 \N Garlic Clove, minced
2 ounces Green Olives, coarse chop
1 tablespoon Green Chiles, minced
3 pounds Eye Round Roast
\N \N Salt and Pepper, to taste
2 ounces Bacon fat
8 ounces Stock
4 ounces Tomato sauce
1 tablespoon Vinegar

Preheat oven to 350F.

Mix the first 7 ingredients to make a stuffing.

Make an incision 1½" to 2" deep along the length of the roast Stuff the stuffing into the incision. Salt and pepper the roast.

Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 ½ hours or until the meat is very tender. Check once or twice to make sure that the liquid is not boiling away. Add water or unsalted stock as necessary.

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