roasted pork stuffed with moros

How To Make roasted pork stuffed with moros

• 1

  Prepare the marinade for the pork by combining the sour orange juice, oregano, chopped garlic, and oil, to taste. Let marinade stand for 1 hour.
• 2

  With a very sharp knife, cut ham across lengthwise, exposing the bone. Cut around the bone around to remove it.
• 3

  Use small cuts to butterfly the ham, so it lies flat.
• 4

  Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set aside, refrigerated, for at least 2 hours.
• 5

  While the pork marinates, make the rice and beans
• 6

  Bring beans, 5 cups water, bay leaf, and 1/2 red bell pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).
• 7

  Sauté the diced pepper, onion, chopped garlic, and oregano in 2 tablespoons olive oil until translucent.
• 8

  Add the rice, beans, and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft
• 9

  Sauté crushed garlic cloves in the remaining 1/4 cup olive oil until brown. Add crushed garlic to the rice. Season with vinegar and let stand until cool.
• 10

  Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across
• 11

  Put in slow cooker and cook on low for 8 to 10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat will easily pull with two forks and the internal temperature reached 150F.
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