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).

Source: Midwest Living

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Recipe Summary

hands-on:
10 mins
total:
6 hrs 25 mins
Servings:
6
Yield:
2 lb pork
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Ingredients

Pork:

Directions

Pork:
  • In a small bowl, combine merkén, salt and pepper. Place pork roast in a roasting pan lined with parchment paper. Drizzle olive oil all over pork, then season generously with merkén spice mixture, rubbing it in really well. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

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  • Preheat oven to 350°. 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 merkén?

Merkén 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.

Nutrition Facts

175 calories; fat 7g; cholesterol 79mg; saturated fat 2g; carbohydrates 1g; mono fat 4g; poly fat 1g; protein 26g; vitamin a 140.6IU; vitamin c 0.5mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 1.2mcg; vitamin b12 0.6mcg; sodium 373mg; potassium 453mg; calcium 20mg; iron 1mg.
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