Patricia's Pork Roast Recipe

Step by Step Method

Step 1

Combine the seasoning mix ingredients in a small bowl.

Step 2

Toast the pumpkin seeds and peanuts, separately, in a small skillet over high heat, stirring constantly, until they are lightly browned, then immediately remove from the hot skillet to stop the toasting.

Step 3

Heat the oil in a 10-inch skillet over high heat just until the oil begins to smoke, about 4 minutes. Add the onions, plantain, apple, prunes (or raisins), garlic, ginger, pumpkin seeds, and peanuts. Cook, stirring frequently, until the onions begin to brown and the fruit becomes soft, about 10 minutes.

Step 4

Stir in 2 tablespoons of the seasoning mix, then spread the mixture over the bottom of the pan. Cook until the mixture begins to brown and stick, about 4 minutes. Stir in 1 cup of the stock and scrape the bottom of the pan to loosen any brown bits. Remove from the heat and add the molasses.

Step 5

Puree the mixture in a food processor (preferred because it will keep the mixture thick, which is important since it's used as a stuffing) or a blender. If you use a blender, you may have to add some liquid.

Step 6

Preheat oven to 350-degrees Fahrenheit.

Step 7

Make 15-20 pockets about 1-inch apart in the roast by inserting a small sharp knife into the top of the meat and straight down almost through the meat. Without enlarging the openings, move the knife back and forth slightly to increase the size of the pockets.

Step 8

Sprinkle the roast evenly with the remaining seasoning mix and rub it on all surfaces of the meat and inside the cut pockets. (This works best if you use your hands-you can always wash them afterward. Or you may prefer to wear thin vinyl gloves to protect your skin from the chile pepper and cayenne in the seasoning mix.) Fill the pockets and coat the top and sides of the roast with half of the past mixture, reserving the remaining paste for making the sauce.

Step 9

Place the seasoned roast in a roasting pan without a rack, fat side up so that the meat rests on the bone side. Insert a meat thermometer so that it does not touch either bone or fat. Roast, uncovered, until the thermometer register 165-degrees Fahrenheit, around-about 2 hours; keeping your eye on the temp. so that the meat does not go beyond desired done-ness and become dry. In fact, I mostly pull the roast 2 degrees under desired temp. because once you pull it out it continues cooking and the temp. may go beyond 165-degrees.

Step 10

Remove the roast from the pan and keep it warm. The tantalizing aroma becomes even more intense once the roast is out of the oven. You're only human if you have a nibble at this point, but it gets even better, so continue.

Step 11

Pour off all the fat from the roasting pan except 3 tablespoons. Whisk the flour with the reserved fat in the pan and whisk in the remaining 3 cups of stock. Scrape thoroughly to loosen the brown particles in the bottom of the pan - they add even more flavor to the sauce.

Step 12

Place the pan over high heat on top of the stove and bring to a boil. Whisk the heavy cream and the remaining paste, and continue to whisk vigorously until all the ingredients are combined. If the sauce seems to be too thick at this point, add more stock. Return just to a boil, whisking constantly, then remove from the heat.