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RECIPE
18 INGREDIENTS 11 STEPS 6hr 30min

Venezuelan Pork Roast

A succulent, soft, moist pork roast with a unique sweet and savoury gravy that's definitely worth making. Whether for Christmas as a substitute for turkey or for Sunday Roast this recipe will take your taste buds to a trip Venezuela.
Venezuelan Pork Roast Recipe | SideChef
A succulent, soft, moist pork roast with a unique sweet and savoury gravy that's definitely worth making. Whether for Christmas as a substitute for turkey or for Sunday Roast this recipe will take your taste buds to a trip Venezuela.
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
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Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
6hr 30min
Total Time
$4.78
Cost Per Serving

Ingredients

Servings
10
US / METRIC
13.2 lb
Boneless Netted Fresh Pork Shoulder Roast
17 cloves
2 sprigs
1/4 cup
Red Wine Vinegar
8
Oranges , juiced
2 cups juice needed
2 Tbsp
Worcestershire Sauce
to taste
1/2 cup
Vegetable Oil
1/2 cup
Madeira Wine
1 tsp
Worcestershire Sauce
1 tsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1833
FAT
144.9 g
PROTEIN
128.8 g
CARBS
1.9 g

Cooking Instructions

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Step 1
In a food processor, blend the White Onions (2) , Garlic (17 cloves) , Salt (to taste) , Ground Black Pepper (to taste) , Fresh Thyme (2 sprigs) , Red Wine Vinegar (1/4 cup) , Oranges (8) , Dried Oregano (1 Tbsp) , Dried Rosemary (1 Tbsp) , Bay Leaves (2) , Vegetable Oil (1/2 cup) and Worcestershire Sauce (2 Tbsp) until getting a smooth paste.
Step 2
Add the marinade to the Boneless Netted Fresh Pork Shoulder Roast (13.2 lb) and massage it into the meat. Add Fresh Rosemary (2 sprigs) , cover, and leave in the fridge overnight.
Step 3
Preheat oven at 400 degrees F (200 degrees C).
Step 4
Remove the pork from the fridge 1 hour before roasting, cover with aluminium foil.
Step 5
Place it in the oven for approximately 4 hours.
Step 6
Once cooked, remove the aluminum foil, increase the temperature to 450 degrees F (230 degrees C) and leave to roast until golden brown, approximately 1 hour.
Step 7
Once the pork is cooked and golden brown, remove from the oven and wrap it in aluminium foil to rest for at least 20 minutes.
Step 8
In the meantime place the roasting tray over the hob and add the Madeira Wine (1/2 cup) , Ground Black Pepper (1/4 tsp) , Worcestershire Sauce (1 tsp) and the All-Purpose Flour (1 tsp) if using. Mix everything with a whisk to dissolve the flour.
Step 9
Leave to boil for approx 10 minutes.
Step 10
After, pass the gravy through a sieve or fine colander to remove all large bits and finish with a smooth gravy.
Step 11
Remove the pork from the foil, carve in thin slices and drizzle some of the gravy on top, serve immediately.

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Nutrition Per Serving
Calories
1833
% Daily Value*
Fat
144.9 g
186%
Saturated Fat
59.5 g
298%
Trans Fat
6.1 g
--
Cholesterol
468.0 mg
156%
Carbohydrates
1.9 g
1%
Fiber
0.2 g
1%
Sugars
0.5 g
--
Protein
128.8 g
258%
Sodium
419.3 mg
18%
Vitamin D
0.6 µg
3%
Calcium
52.1 mg
4%
Iron
8.4 mg
47%
Potassium
1884.2 mg
40%
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