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3 HRS 20 MIN
Prep: 20 MIN
Cook: 3 HRS
1090 calories per serving view nutrition facts
4 servings
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| 4 | pounds | pork | |
| 1 | teaspoon | cumin | |
| For sauce | |||
| 1/2 | teaspoon | black pepper | ground |
| 1 | teaspoon | celery seeds | |
| 1/2 | teaspoon | cumin | |
| 1/4 | teaspoon | fennel bulb | |
| 1 | teaspoon | white wine vinegar | |
| 1 | pinch | caraway seeds | |
| 1/4 | cup | pine nuts | or almonds, chopped |
| 1/4 | cup | dates | chopped |
| 1 | tablespoon | honey | |
| 1 1/2 | cups | pork stock | or beef |
| 1/8 | teaspoon | prepared mustard | ground |
| 2 | teaspoons | olive oil | |
| 1 | x | black pepper | ground |
Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 1/2 hours.
For the sauce, in a mortar, grind pepper, celery seed, cumin and fennel.
Combine with vinegar, and add caraway, nuts, chopped dates, honey, stock seasoned with mustard, and olive oil.
Bring this sauce to a boil, add raosting pan juices, and simmer for 20 minutes.
Thicken with flour and serve with a sprinlking of pepper.
| % Daily Value* | |
| Total Fat 52.0g | 80% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 273mg | 11% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 1.0g | 6% |
| Sugars 12.0g | |
| Protein 135.0g | 269% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 12% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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