This Cuban Roast Pork is a show-stopping centerpiece that delivers deep, savory flavors with every bite. The 3-pound eye round roast is carefully stuffed with a rich mixture of chopped smoked ham, crispy bacon, briny capers, green olives, and zesty green chiles, creating a complex interior that bursts with flavor. Slow-roasting the meat in a heavy casserole with tomato sauce and stock ensures the pork becomes exceptionally tender and juicy, while the bacon fat renders to baste the meat throughout the cooking process. The result is a dish with a crisp, browned exterior and a moist, aromatic interior. Perfect for Sunday family dinners, holiday gatherings, or any occasion where you want to impress guests with traditional Caribbean-inspired comfort food. Serve it sliced against the grain for the best texture.
Cuban Roast Pork
Description
This Cuban Roast Pork is a show-stopping centerpiece that delivers deep, savory flavors with every bite. The 3-pound eye round roast is carefully stuffed with a rich mixture of chopped smoked ham, crispy bacon, briny capers, green olives, and zesty green chiles, creating a complex interior that bursts with flavor. Slow-roasting the meat in a heavy casserole with tomato sauce and stock ensures the pork becomes exceptionally tender and juicy, while the bacon fat renders to baste the meat throughout the cooking process. The result is a dish with a crisp, browned exterior and a moist, aromatic interior. Perfect for Sunday family dinners, holiday gatherings, or any occasion where you want to impress guests with traditional Caribbean-inspired comfort food. Serve it sliced against the grain for the best texture.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC).
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In a large bowl, combine the chopped smoked ham, chopped bacon, minced onion, minced capers, minced garlic clove, coarse-chopped green olives, and minced green chiles to create the stuffing mixture.
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Using a sharp knife, make a deep incision (about 1ý to 2 inches deep) along the length of the eye round roast, being careful not to cut all the way through.
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Stuff the stuffing mixture firmly into the incision in the roast.
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Season the exterior of the roast generously with salt and pepper.
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Heat bacon fat in a large, heavy casserole dish or Dutch oven over medium-high heat.
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Sear the roast on all sides until deeply browned and crusty.
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Add 4 ounces of tomato sauce and 8 ounces of stock to the casserole dish.
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Cover the dish tightly with a lid or foil and place it in the preheated oven.
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Roast for 2ý hours, or until the meat is very tender and easily pulls apart with a fork.
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Check the dish once or twice during cooking to ensure the liquid has not evaporated completely; add water or unsalted stock as necessary to keep the bottom of the pan moist.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1478.2kcal
- % Daily Value *
- Total Fat 90.2g139%
- Saturated Fat 27.5g138%
- Cholesterol 366.4mg123%
- Sodium 3257.9mg136%
- Total Carbohydrate 23.6g8%
- Dietary Fiber 4.5g18%
- Sugars 11.3g
- Protein 136.2g273%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
