Buck holiday tradition with this Mexican-inspired pork stuffed with prunes, then slow-cooked in a rich, spiced sauce. The sweetness of the prunes makes a nice contrast with the spicy chili powder. First, you’ll make slits all over the pork roast and stuff with dried prunes, then brown the pork. For the sauce, you’ll combine sautéed garlic and onion with apple juice, cider vinegar, chili powder, oregano, and cinnamon in a Dutch oven. Add the pork and cook in an oven for about two hours, basting occasionally. When the pork is cooked through, boil the sauce until reduced and serve with slices of the meat.
Get the recipe: Yucatan-Style Pork