Chilean Pork Roast
- Makes: 6 servings
- Yield: 2 lb pork
- Hands On 10 mins
- Total Time 6 hrs including marinating time
At Chef Camp in Minnesota, this spiced pork roast is cooked over open coals, but we've streamlined it for the oven. It's fantastic, especially with grilled pineapple or Pineapple-Lemongrass Chutney (also on midwestliving.com).
ground black pepper
boneless pork shoulder roast
- Pork: In a small bowl, combine merken, salt and pepper. Place pork roast in a roasting pan lined with parchment paper. Drizzle olive oil all over pork, then season generously with merken spice mixture, rubbing it in really well. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Pork: Preheat oven to 350 degrees . Remove plastic wrap from pork. Cover pan with aluminum foil and roast until pork is tender and starting to fall apart, about 2 hours. Once pork is tender, remove aluminum foil and continue to roast, uncovered, until a beautiful crust has formed all over the meat, about 15 minutes. Remove from oven; let stand 15 minutes. Pull pork apart into pieces and arrange on a platter. Drizzle with pan juices.
- *What is merken? Merken is a traditional smoky, fragrant spice blend of the Mapuche people of Chile, made with toasted goat's horn chiles and coriander. You can order it online or find it at specialty spice stores, but the pork roast is fantastic with this easy substitute blend: 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon ground coriander.
(Chilean Pork Roast)Servings Per Recipe 6, fiber (g) 0, sodium (mg) 373, sugar (g) 0, Potassium (mg) 453, pro. (g) 26, carb. (g) 1, Niacin (mg) 5, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 175, vit. A (IU) 141, iron (mg) 1, Fat, total (g) 7, vit. C (mg) 1, chol. (mg) 79, Thiamin (mg) 1, sat. fat (g) 2, Riboflavin (mg) 0, calcium (mg) 20