Puerto Rican Carne Mechada

By ltrodrigu

Ingredients

• For the Marinade:
• 2 pounds pork roast
• 1 pound baby potatoes
• 2 tablespoons freshly ground black pepper
• 5 cloves garlic, chopped
• 1 tablespoon adobo powder
• 3 tablespoons olive oil
• 1/2 tablespoon white wine vinegar
• 1 envelope Sazon with paprika and oregano
• For the Stuffing:
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, smashed
• salt, to taste
• 1 teaspoon white wine vinegar
• 2 piquillo peppers, chopped
• 1 onion, chopped
• 2 ounces cooking ham, cubed
• 1/2 green pepper, chopped
• 5 stuffed green olives, chopped
• For Braising Liquid:
• 4 tablespoons dry red wine
• 1 bay leaf
• 2 teaspoons sofrito
• 1/2 cup beef broth
• 2 tablespoons tomato sauce
• 1/4 teaspoon Worcestershire Sauce
• 3 tablespoons olive oil
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 1 tablepoon water

Details

Servings 4

Preparation

Step 1

Clean the meat. Cut holes through the meat from both ends lengthwise, making sure they meet in the middle. Mix stuffing ingredients and stuff meat all the way through hole. Mix marinade ingredients and marinate the meat, covered, in the refrigerator, overnight.

Add oil and bay leaf to the pot and over high heat, brown the meat on all sides. Lower heat to medium and add the braising ingredients. Place in slow cooker and cook on high for 1 1/2 hours. Add potatoes and cook on high 1/2 hour more or until the potatoes are tender.

Remove meat to cutting board and tent with foil. Add cornstarch to braising liquid and bring to a boil. Reduced liquid by half. Serve meat sliced in 1/2-inch thick slices on platter surrounded by potatoes and covered with braising liquid.