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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.
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6hr 30min
Total Time
$2.55
Cost Per Serving

Ingredients

Servings
10
US / METRIC
17 cloves
2 sprigs
1/4 cup
Red Wine Vinegar
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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Nutrition Per Serving

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CALORIES
1272
FAT
85.3 g
PROTEIN
105.7 g
CARBS
11.9 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) , Orange Juice (2 cups) , 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 marinate to the Pork Shoulder (13.2 lb) and massage it into the meat, add Fresh Rosemary (2 sprigs) cover and leave in the fridge until next day.
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
1272
% Daily Value*
Fat
85.3 g
109%
Saturated Fat
35.0 g
175%
Trans Fat
0.7 g
--
Cholesterol
372.0 mg
124%
Carbohydrates
11.9 g
4%
Fiber
1.0 g
4%
Sugars
6.2 g
--
Protein
105.7 g
211%
Sodium
420.8 mg
18%
Vitamin D
4.2 µg
21%
Calcium
138.2 mg
11%
Iron
7.6 mg
42%
Potassium
2090.5 mg
44%
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