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Boliche recipe - Cuban Pot Roast Stuffed with Ham   

2 lbs. roast
6 large garlic gloves, crushed well
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. ground ham
3 tbsp. vegetable oil
2 medium onions, sliced
1" slice of tomato, cut into quarters
10 whole black peppers
2 bay leaves 
1 cup dry white cooking wine
1 cup water

Mix garlic with the salt and ground pepper. Pierce all around, with a thin sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. Pack this cavity with the ground ham. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2-1/2 hours, turning the roast every half hour or so.

Slice and garnish with the sauce. Makes 6-8 portions.




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