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Pork Picadillo Cubano - pork butt blade pork roast

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pork butt blade pork roast olive oil onions garlic oregano tomato sauce white vinegar kosher salt black pepper eggs green olives capers golden raisins bananas white rice
Viewed: 106 - Published at: 3 years ago

Ingredients

  • 2 pounds pork butt blade pork roast, OR combination butt and loin, ground
  • 3 ounces olive oil
  • 1 1/2 onions large, 1/4" julienne
  • 10 cloves garlic more if you like!, finely chopped
  • 3 tablespoons Mexican oregano
  • 2 cups tomato sauce or crushed tomatoes, more if pork seems dry
  • 1 tablespoon white vinegar or rice vinegar, optional
  • kosher salt To taste
  • 8 black pepper grinds
  • eggs As needed
  • green olives As needed, or black olives, roughly chopped
  • capers As needed
  • golden raisins As needed
  • bananas As needed, sliced
  • 3 cups white rice prepared

Method

  • 1. In large, fairly deep frying pan on medium high heat add olive oil
  • 2. When oil is hot, add onion and cook until onions are just short of browning, stir as needed
  • 3. Add garlic and sweat along with onions. (If you need more garlic, you can use garlic powder -- which most Cuban home cooks will do to begin with -- as it will blend nicely with the liquid, but be judicious with it.)
  • 4. Add 1 TBL of oregano, crushing it between your fingers to release the oils
  • 5. Stir until all ingredients are well combined
  • 6. Add pork and brown. As the meat browns, chop it into small pieces
  • 7. Once all the meat is browned, add tomato sauce/crushed tomatoes and stir to combine to coat all the pork
  • 8. Add second TBL of oregano and stir
  • 9. Taste and add salt as needed
  • 10. Let the mixture cook at medium heat so that the flavors combine and liquid reduces, approximately 10 minutes. Stir once or twice
  • 11. Taste to check for salt. The flavor should be somewhat smooth, but there should be a little acid coming through. If there is not enough acid, add a little of the vinegar
  • 12. When satisfied with flavor, cover and cook on low flame for at least 10 minutes
  • 13. The mixture should be well-combined, but not dry and the tomato should be prominent in the pan
  • 14. Check the flavor and add the last TBL of oregano (or not if you like what you've got) and just fold it in
  • 15. Add about 8 grinds of black pepper
  • 16. Adjust salt level
  • 1. Place raisins, capers and olives in little bowls or dishes on the side as toppings
  • 2. Gently fry the eggs IN OIL, NOT BUTTER just before you serve the meal

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