Picadillo stuffed pork roast

Yield: 12 Servings

Measure Ingredient
1 Boneless pork loin; 4-1/2-5 lbs
6 pounds Boneless pork butt
2 Yellow onion; diced
4 tablespoons Garlic; minced
2 tablespoons Black pepper
1 tablespoon Salt
1 teaspoon Oregano
1 teaspoon Cumin seed
2 teaspoons Cloves; ground
1 teaspoon Cinnamon; ground
2 pounds Diced tomatoes in juice
4 ounces Raisins
4 ounces Slivered almonds; toasted
Jerk spice seasoning - as needed
3 ounces Olive oil

STUFFING, (MAKES 10 ROLLS

For stuffing, remove most fat from pork butt; cut into coarse dice. Place in large heavy-bottom pot with half of onion, 1 T. garlic, 1 t. pepper, salt, oregano and cumin. Add water to cover and bring to a boil. Simmer slowly until liquid has evaporated. Continue cooking on low heat until meat begins to brown. Remove meat and shred coarsely. Saute remaining onion and garlic in 3 oz. rendered fat in same pot until translucent. Add shredded meat, remaining pepper cloves and cinnamon. Cook over low heat 10 minutes, stirring occasionally. Add tomatoes, raisins and almonds and cook until almost dry. Divide into 10 portions. Form into 9 x 1-¼ inch tubes, wrap well in plastic and freeze until solid. (Rolls keep well 2-3 months in freezer.) Reserve 2 frozen rolls for next step.

Cut pork loin into two 9-inch lengths and butterfly. Wrap each length around 1 frozen stuffing roll and truss to keep shape. Roll in jerk seasoning. Heat oil in large saute pan and brown pork on all sides.

Refrigerate overnight to marinate and thaw stuffing. Place pork on rack in shallow pan and roast in 350 degrees F oven about 20 minutes per pound or until internal temperature reaches 155-160 degrees F. Let rest 15 minutes before slicing.

Serving Suggestion: Cut pork into ½-inch thick slices. Serve 3-4 slices per portion with mango, pineapple and pepper salsa.

Posted to recipelu-digest by LSHW <shusky@...> on Mar 22, 1998

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