Roast Pork Stuffed with Rice and Beans
(Pernil relleno con moros y cristianos)


Teaspoon oregano
cup sour orange juice
10 cloves of garlic (minced)
1 cup olive oil
cup olives (pitted)
Salt and Pepper
1 fresh Pork Shoulder (6 8 pounds)
4 cups moros y cristianos (black beans and rice #2)

Preparation: For marinade, combine oregano, orange juice, garlic, olive oil, salt and pepper. Let stand for an hour. With a sharp knife cut pork shoulder length wise exposing the bone. Cut around the bone and remove. By making small cuts, spread meat until flat. Season the meat with marinade and refrigerate for at least two hours. Place moros y cristianos on the middle of meat and fold both ways to fully cover the stuffing. Tie with string both lengthwise and across. Cook in a roasting pan at 375 F for 20 minutes per pound of meat until inside cavity reaches 150 F.