Stuffed Pork Roast(Pernil Relleno )
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 322.8
- Total Fat: 23.3 g
- Cholesterol: 85.2 mg
- Sodium: 348.7 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.6 g
- Protein: 22.1 g
View full nutritional breakdown of Stuffed Pork Roast(Pernil Relleno ) calories by ingredient
Number of Servings: 25
Ingredients
-
5 lbs Pork Roast boned(5 lbs pernil deshuesado)
Seasoning(adobo)
1 cup Rice( 1 taza arroz)
1/2 cup pigeon peas(1/2 taza gandules)
Sofrito Goya(sofrito Goya)
2 cans tomato sauce(2 latas de salsa tomate)
10 Olives w/ pepper(10 aceitunas rellenas)
Olive Oil(caeite de oliva)
Directions
1) Stab the pork roast and season six hours before cooking. Preheat Oven at 350 degrees.( Haga varios cortes en el pernil y adobe seis horas antes de cocinarlo. Precaliente el horno a 350 grados)
2) Make the pigeon peas rice but don't let it cook completely.(Haga el arroz con gandules pero no lo cocine por completo).
3) Stuff the pork roast with the pigeon peas rice. (Rellene el pernil con el arroz con gandules.)
4) Roll it and tie it with twine.(Enrolle y amarre con un cordon.)
5) Bake at 350 degrees.Check after 2 hours if cooked rise temperature to 450 degrees or broil to brown it..(hornee a 350 grados.Revise despues de 2 horas.Si esta cocido suba la tyemperatura a 450 grados o "broil" para que dore)
6) Cut in slice and serve hot(Corte en rebanadas y sirva caliente.
7) Serve 30 portions(sirve a 30 porciones)
Number of Servings: 25
Recipe submitted by SparkPeople user NAIK101.
2) Make the pigeon peas rice but don't let it cook completely.(Haga el arroz con gandules pero no lo cocine por completo).
3) Stuff the pork roast with the pigeon peas rice. (Rellene el pernil con el arroz con gandules.)
4) Roll it and tie it with twine.(Enrolle y amarre con un cordon.)
5) Bake at 350 degrees.Check after 2 hours if cooked rise temperature to 450 degrees or broil to brown it..(hornee a 350 grados.Revise despues de 2 horas.Si esta cocido suba la tyemperatura a 450 grados o "broil" para que dore)
6) Cut in slice and serve hot(Corte en rebanadas y sirva caliente.
7) Serve 30 portions(sirve a 30 porciones)
Number of Servings: 25
Recipe submitted by SparkPeople user NAIK101.
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