Recipe courtesy of El Camaguey
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- Total: 7 hr
- Prep: 3 hr 30 min
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 452
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 151 mg
- Sodium
- 792 mg
- Total: 7 hr
- Prep: 3 hr 30 min
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 452
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 151 mg
- Sodium
- 792 mg
Ingredients
Topping:
Directions
- Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated.
- Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve.
