Join our community of Solution Seekers!

Yucatán-Style Pork

Yucatan-Style Pork
Click a Star to Rate This Recipe
Serves 6, with leftovers| Hands-On Time: | Total Time:



  1. Using a small, sharp knife, make random 1 1/2-inch slits in the pork roast and stuff each with a prune. Heat the olive oil in a Dutch oven or ovenproof stockpot over medium-high heat and brown the pork on all sides. Remove the pork from the Dutch oven; set aside.
  2. Meanwhile, in a food processor or blender with the motor running, process the garlic cloves until minced. Add the onion and pulse until minced.
  3. Heat oven to 325° F. Add the minced garlic and onion to the Dutch oven and sauté until tender but not browned. Add the apple juice, cider vinegar, chili powder, salt, oregano, and cinnamon. Return the park to the Dutch oven. Over high heat, bring to a boil.
  4. Cover and place in oven. Cook 1 1/2 hours, basting occasionally. Remove the cover and cook 30 minutes longer.
  5. Remove the pork from the sauce. Set the sauce aside for 10 minutes. When the fat comes to the surface, skim it off and discard. Boil the sauce over high heat, stirring occasionally, until thickened and reduced to about 1 1/2 cups. Slice the pork roast and serve with the sauce.
By February, 2002

Nutritional Information

  • Per Serving
  • Calories 401
  • Calcium 69mg
  • Carbohydrate 22g
  • Cholesterol 118mg
  • Fat 16g
  • Fiber 3g
  • Iron 3mg
  • Protein 42mg
  • Sat Fat 5g
  • Sodium 1003mg
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware FlatOut Containers
Slice any leftover pork into 1/2-inch-thick pieces and store in airtight containers or heavy-duty zipper bags with some of the sauce. Refrigerate for up to 3 days or freeze up to 3 months. To reheat, microwave the pork in the sauce so that the meat remains moist.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.