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Name: Picadillo Stuffed Pork Roast
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Cumin seed; 3 oz olive oil; 2 tb Black pepper; Jerk spice seasoning as needed; 4 tb Garlic minced; 2 Yellow onion diced; 1 ts Cinnamon; ground; 1 ts Oregano; 2 ts Cloves; ground; 4 oz Raisins; 1 tb Salt; 2 lb Diced tomatoes in juice; 6 lb Boneless pork butt; 4 oz Slivered almonds toasted; 1 Boneless pork loin 4-1/2-5

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INGREDIENTS

1 ts Cumin seed
3 oz olive oil
2 tb Black pepper
Jerk spice seasoning ; as needed
4 tb Garlic ; minced
2 Yellow onion ; diced
1 ts Cinnamon; ground
1 ts Oregano
2 ts Cloves; ground
4 oz Raisins
1 tb Salt
2 lb Diced tomatoes ; in juice
STUFFING, (MAKES 10 ROLLS
6 lb Boneless pork butt
4 oz Slivered almonds ; toasted
1 Boneless pork loin ; 4-1/2-5

Servings

INSTRUCTIONS

http://foodwine.com/food/foodday/fd0997/fd090597.html 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 1-1/4 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 1/2-inch thick slices. Serve 3-4 slices per portion with mango, pineapple and pepper salsa. Posted to recipelu-digest by LSHW on Mar 22, 1998

NOTES

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Picadillo Stuffed Pork Roast

1 ts Cumin seed
3 oz olive oil
2 tb Black pepper
 Jerk spice seasoning as needed
4 tb Garlic minced
2 Yellow onion diced
1 ts Cinnamon; ground
1 ts Oregano
2 ts Cloves; ground
4 oz Raisins
1 tb Salt
2 lb Diced tomatoes in juice
 STUFFING, (MAKES 10 ROLLS
6 lb Boneless pork butt
4 oz Slivered almonds toasted
1 Boneless pork loin 4-1/2-5

http://foodwine.com/food/foodday/fd0997/fd090597.html    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 1-1/4 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 1/2-inch thick slices. Serve 3-4 slices  per portion with mango, pineapple and pepper salsa.    Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998

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Nutrition

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Serving Size: 1 Serving (921g)
Recipe Makes: 12

Calories: 2050
Calories from Fat: 549 (27%)

Amt Per Serving		% DV

	Total Fat 60.9g	81 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 30.7g
	Polyunsanturated Fat 7.8g
Cholesterol 261.6mg		80 %
Sodium 282.7mg		10 %
Potassium 4583.4mg		121 %
Total Carbohydrate 311.6g		92 %
	Dietary Fiber 17.5g	70 %
	Sugars, other 294.1g
Protein 93.6g		134 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2050

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