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Roasted Pork Shoulder: Date Added: 5 Oct 2009
Listed in: Pork

1/3 cup olive oil
3 tablespoons white-wine vineagar
1 tablespoon Adobo
1/2 tablespoon dried oregano
3 to 3-1/2 pounds eye of round STUFFING:
1/3 cup dried currants,soaked
1/3 cup sherry
1/2 cup manzanilla olives, chopped
1/4 pound smoked ham, diced
1 chorizo (red Spanish sausage),chopped
2 cups tomato sauce
2 cups beef broth
1/3 cup sherry from the marinated currants
1/3 cup Basic Recaito remaining stuffing
6 red potatoes, cut into pices

Cooking Instructions

Combine the oilive oil,vinegar,adobo,
and oregano.Season the meat with this mixtur
With a sharp knife,cut a large incision
through the center of the meat.
Combine all of the stuffing ingredients.
Stuff the meat,cover,and let stand for 1hour
Sear the meat on all sides in a large pot
or Dutch oven over medium-high heat.
Combine all of the braising ingredients.
Add to the meat and bring to a boil.
Reduce the heat to a simmer and
cook for 1 hour.
SLice the meat;return it to the liquid.
Add the potatoes and cook for 10 minutes,
or until the potatoes are done.

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