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The Kitchen - Pork with olives
00DifficultyIntermediate
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Yields1 Serving
Prep Time40 minsCook Time5 hrsTotal Time5 hrs 40 mins
 In Front Of 20 people:
 Pork (been) pork or pork 6 kg
 garlic
 salt, pepper and oregano to taste for seasoning
 4 cups pineapple juice pressed or canned pineapple
 ¼ dl wine vinegar
 ½ large jar of olives stuffed with red pepper or to taste
 madness
1

With a knife we ​​remove the fat of the pig.

2

Creating the knife we ​​then pierced the flesh to do in the juice and olives.

3

Season with crushed garlic, salt, pepper and oregano.

4

Put the meat in a deep frying pan in the oven.

5

Put there pineapple juice and vinegar.

6

Olives we do in the holes to the leg.

7

Cover with foil and let marinate in the refrigerator for 24 up to 48 hour. Turn it over, in the half of the time in order to better absorb the juices.

8

Preheat the oven to 175 degrees.

9

Bake the roast for 4 hour covered with foil until the meat is tender.

10

Reveals the pork and raise the temperature to 200 degrees for an hour until browned, turn the half of the time to, and do occasionally about the juice.

11

Remove the roast from the oven and cover with foil.

12

Let stand for at least an hour in order to absorb the juices.

13

Chop sliced ​​diagonally.

CategoryCooking

Ingredients

 In Front Of 20 people:
 Pork (been) pork or pork 6 kg
 garlic
 salt, pepper and oregano to taste for seasoning
 4 cups pineapple juice pressed or canned pineapple
 ¼ dl wine vinegar
 ½ large jar of olives stuffed with red pepper or to taste
 madness
Pork with olives
IngredientsDirections