Lynn's Cuban Chorizo Stuffed Pork Roast
4 lb pork roast
2 Spanish sausages (chorizos)
6 Garlic cloves
1/2 ts Dried oregano
1/8 ts Paprika
Salt and pepper; to
taste
1/2 c Orange juice
1/4 c Lime juice
1/4 c Lemon juice
1/2 c Olive oil
2 lg Large onions; thickly sliced
2 Bay leaves; crumbled
1 c Dry sherry
3 c Beef broth
4 md Potatoes; peeled, halved
Instructions
To make the pocket for the chorizo stuffing, insert a long- bladed knife
all the way through the roast, beginning at the flat end of the meat.
(Most butchers can do this for you, if preferred.) Rotate the blade 90
degrees, and insert it again.
Stuff the pocket with the chorizo. Pierce the roast all over with the tip
of the knife. Combine the garlic cloves and oregano in a mortar and
pestle, mash together into a paste, and rub over the roast. Season the
roast with paprika, salt and pepper. Pour the lime and lemon juices over
the roast, and allow to marinate, refrigerated, for three to four hours or
overnight.
After marinating, remove the meat from the container, reserving marinade.
Heat the olive oil over medium heat in a heavy-bottomed Dutch oven. When
the roast is browned on all sides, remove it from the pot, and set aside.
Add the onions to the Dutch oven, and cook, stirring over medium-low heat
four to six minutes. Onions should be tender but not brown. Return the
roast to the pot. Add the bay leaves, sherry, broth and reserved marinade.
Bring to a boil over medium-high heat. Reduce the heat to low, cover and
simmer about two hours.
Add the potatoes, and continue to simmer, covered, an additional 30 minutes
or until potatoes are tender. Add more beef broth if necessary. Remove
the roast from the pot, and allow it to rest for 10 minutes.
Slice the roast into 1/2-inch-thick slices. Arrange the slices on a
platter, and surround with the potatoes. Spoon the remaining sauce over
the platter.
Serves six to eight.