Cuban Stuffed Pork Roast (Boliche de Cerdo)

Stuffed Cuban Pork Roast Cooked in a Pot

Stuffed Cuban pork roast (boliche de cerdo) is a true gem of Cuban cuisine. This recipe features juicy pork stuffed with Spanish chorizo, slowly cooked with vegetables and dry white wine. It requires patience, but the result is spectacular. Perfect for celebrations or unforgettable family gatherings.

🥩 Main Ingredients:

  • 1 pork roast (about 3 pounds)
  • 1 large Spanish chorizo
  • 4 salad tomatoes
  • 1 green bell pepper
  • 2 medium onions
  • 3 carrots
  • 6 garlic cloves
  • 1 lemon (juice)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ cup extra virgin olive oil
  • 1 cup dry white wine
  • 1 tablespoon salt
  • Ground black pepper to taste

 

 

👨‍🍳 Marinade and Meat Preparation:

Crush the garlic in a mortar with a little salt until it becomes a paste. Add the cumin, oregano, black pepper, and lemon juice. Mix well.

Using a long, sharp knife, make a lengthwise hole through the center of the pork roast. Rub the marinade all over the meat and inside the cavity.

Place the pork in a ziplock bag, remove the air, and refrigerate overnight to marinate thoroughly.

🍖 Stuffing and Sealing the Pork:

The next day, remove the meat from the bag and stuff it by inserting the chorizo into the central cavity.

Heat the oil in a large heavy pot and brown the meat on all sides until fully sealed. Use tongs to brown the ends. Remove and let it cool slightly.

🥕 Sauté and Slow Cooking:

Slice the onions, bell pepper, and carrots. In the same pot, sauté the onions with salt until caramelized, then add the bell pepper and finally the carrots. Slice the tomatoes into small wedges and add them to the sofrito. Cook for 10 minutes.

Add the dry white wine and let it boil to evaporate the alcohol. Return the pork roast to the pot, add a little water, cover, and cook over very low heat (level 3 or lower) for 2½ hours.

🥣 Finishing and Sauce:

Check that the meat is tender. Remove it and let it cool before slicing.

Meanwhile, mash the vegetables with a hand grinder to make a thick, flavorful sauce. Cook for a few more minutes to reduce.

🍽️ Serving the Dish:

Slice the pork roast into thick rounds. Serve them topped with the sauce, or submerge them in the sauce for 10 minutes before serving to enhance flavor and juiciness.

ℹ️ Additional Information:

  • Servings: 8
  • Prep Time: 30 minutes + 8–10 hours (marinating)
  • Cooking Time: 2½ hours
  • Resting & Finishing: 30 minutes
  • Category: Meats
  • Cuisine: Cuban

💡 Tip:

Serve this pork roast with white rice, fried ripe plantains, and avocado salad. A complete Cuban experience!

Did you enjoy this recipe? Tell us in the comments how you prepare pork roast at home, or if you have your own special twist. We’d love to read you!

🏷️ Tags: Cuban pork roast, meat recipes, traditional Cuban cuisine, stuffed pork, typical Cuban dishes, Creole food, pot-cooked recipes

For the Spanish version, visit: Boliche de Cerdo Mechado en Cazuela: Receta Típica Cubana.