Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork Pot Roast (Pernil Al Caldero Al Estilo)
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- #88351
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 pounds pork shoulder or butt
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dried oregano
4 cloves garlic, peeled
1/3 cup corn oil
2 cups water or chicken stock, more as needed
directions
Remove any excess fat and skin from the meat. Make small cuts all over. Wash dry.
In a mortar, combine the salt, pepper, oregano, garlic, and oil. Crush all of the ingredients to make a paste. Rub the meat with this mixture. Place it in a bowl and cover it with plastic wrap. Refrigerate for 2 hours.
In a large pot, brown the meat over high heat. Lower the heat and add the water or stock. Cook, covered, over medium low heat for 3 hours. Add more liquid if necessary.
The pot roast is done when the meat shreds easily. To serve, cut the meat off the bone.
added by
pigger
nutrition data
Nutritional data has not been calculated yet.
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