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Pork Roast in a Pot

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Recipe

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

 

Yield

8 servings

Prep

20 min

Cook

3 hrs

Ready

hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons oregano
ground
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3 pound pork crown roast
*
3 tablespoons kosher salt
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3 tablespoons black pepper
ground
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5 tablespoons brown sugar, dark
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Malta spanish drink
16 ounces prunes
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1 tablespoons cumin
ground
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½ cup olive oil
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1 whole lime juice
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Ingredients

Amount Measure Ingredient Features
45 ml oregano
ground
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1.4 kg pork crown roast
*
45 ml kosher salt
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45 ml black pepper
ground
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75 ml brown sugar, dark
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Malta spanish drink
462.4 ml/g prunes
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15 ml cumin
ground
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118 ml olive oil
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1 whole lime juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 16077% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2622mg 109%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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