Cuban roast pork
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Ham, smoked, chopped fine |
| 4 | ounces | Bacon, chopped fine |
| 8 | ounces | Onion, minced |
| 1 | ounce | Capers, minced |
| 1 | Garlic Clove, minced | |
| 2 | ounces | Green Olives, coarse chop |
| 1 | tablespoon | Green Chiles, minced |
| 3 | pounds | Eye Round Roast |
| Salt and Pepper, to taste | ||
| 2 | ounces | Bacon fat |
| 8 | ounces | Stock |
| 4 | ounces | Tomato sauce |
| 1 | tablespoon | Vinegar |
Directions
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.