Stuffed Roast in Black Sauce

Name: Stuffed Roast in Black Sauce (Pernil Mechado en Salsa Negra)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1½ cups brown sugar, firmly packed; 3 bottles (12 ounces each) malta beverage (see Glossary); 2 ounces lean cured ham, washed and diced; 6 dry prunes, pitted and halved; 12 olives, stuffed with pimientos; 12 olives, stuffed with pimientos; 1 tablespoon vinegar, crush and mix in a mortar; 1 tablespoon olive oil, crush and mix in a mortar; 4 teaspoons salt, crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 4 cloves garlic, peeled, crush and mix in a mortar; 4 peppercorns (whole black pepper), crush and mix in a mortar; 4 peppercorns (whole black pepper), crush and mix in a mortar; 4-pound butt end of leg of pork (fresh ham) (see Note on use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on use of lamb or veal); 4-pound butt end of leg of pork (fresh ham) (see Note on use of lamb or veal)

Pernil Mechado en Salsa Negra

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound butt end of leg of pork (fresh ham) (see Note on use of lamb or veal)

Americas
Main course
Puerto Rico
Caribbean

Method

Remove skin and excess fat from meat. Wash, dry and score top of meat in diamonds. Rub into meat the crushed seasoning included in B. Set in refrigerator overnight.
With a sharp knife, make deep incisions, about ½-inch wide, on different parts of the meat. Stuff each incision with alternate ingredients included in C.
In a large calder