Carne Mechada (Garlic Crusted Pork)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Spanish
Serves: 6-8
Ingredients
  • 9 medium size garlic cloves (almost a whole head of garlic)
  • ½ teaspoon of pepper corns (optional)
  • 1 teaspoon of paprika
  • 1¾ teaspoon of salt
  • 2 cups of sliced onions
  • 2.5 lb of rib end boneless pork roast
  • 1 cup of water
  • ⅔ cup of Vermouth (can substitute with white wine)
  • ¼ teaspoon of thyme
  • ⅛ teaspoon of ground clove
  • dash of nutmeg
  • ¼ cup of olive oil
Instructions
  1. In a food processor or with a mortar and pestle, combine the garlic, salt, peppercorn and paprika and make a mash.
  2. Make slits in the pork with a long, thin knife. Season the outside of the pork with the garlic mash and also inside the slits.
  3. Slice the onions and layer the bottom of a medium Dutch oven or saucepan.
  4. Place pork on top of the onions.
  5. Add water, Vermouth, thyme, ground clove, and nutmeg to pan.
  6. At medium high heat, bring to a boil, let it boil for 5 minutes.
  7. Reduce the temperature to medium-low and simmer uncover for 15 minutes.
  8. Add oil, cover and let it simmer for close to an hour or until the internal temperature reads 165 ˚F and the meat is not pink.
  9. If the liquid has evaporated while there is still time left to cook add water (1/4 cup at a time) and lower the heat.
  10. Serve the pork with the sauce and onions.
Recipe by Belmondo Foods at https://www.belmondofoods.com/carne-mechada/