Pork Roast in a Pot

Directions

• Take pork and with pointed knife open many holes through it in many diferent directions and angles in order to stuff with a mix of the oregano, salt pepper, cumin and finally dried prunes making sure to cover as much of the pork as posible. Last sprinkle more of the salt, pepper, oregano and cumin mix heavilly on outside.

  • Next preferably on a large cast iron or other deep pot heat olive oil on high. When oil is very hot, place pork inside to brase very well all around until it begins to turn dark brown, add all the malta which is a six pack bottles into the pot until it begins to boil lower heat just enough to allow liquid to continue a low rolling boil and allow to cook for 2½ to 3 hours depending on pot type. Ocassionally turn and continue checking to prevent sticking. a little more or less time doesn’t affect outcome a long as liquid doesn’t reduce down to nothing.
  • Immeditely after it feels tender, remove pork from pot and leave about 2 cups of the liquid, add the brown sugar and continue cooking at a boil to reduce and thicken to a sauce consistancy stiring contantly adding the lime juice towards the end.
  • While this liquid is reducing, tear up the pork.
  • When sauce is to desired thickness (should be runny) pour over torned pork.

Enjoy with rice, or in bread as a pulled pork sandwich

HELPFULL NOTE: I prefer to use the pork that comes wrapped with a netting or you will have to use some twine and tie around pork to keep it from comming apart while cooking.