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Main dishes

Stuffed Pork Roast with Guajillo Sauce

Stuffed Pork Roast with Guajillo Sauce recipe
photo by:kraft
This fabulous recipe uses a boneless pork roast.... perfect for stuffing.
time
prep:
45 min
total:
2 hr
servings
total:
12 servings
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What You Need

4-3/4
cups  water, divided
10
 guajillo chiles, stemmed, seeded
1/4
cup  KRAFT Original Barbecue Sauce
1
small  onion, chopped, divided
4
cloves  garlic, divided
6
slices  OSCAR MAYER Bacon, chopped
1
 chayote, peeled, chopped
1/2
cup  chopped fresh cilantro
1
 boneless pork roast leg portion (3 lb.), butterflied

Make It

HEAT oven to 350ºF.

BRING 1 qt. (4 cups) water to boil; pour over chiles in bowl. Let stand 10 min. or until softened. Drain chiles; place in blender. Add remaining water, barbecue sauce, 1/2 cup onions and 2 garlic cloves; blend until smooth.

CHOP remaining garlic. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add chopped garlic, remaining onions and chayote to skillet; cook 10 min., stirring occasionally. Stir in cilantro. Remove from heat.

PLACE roast, cut sides up, on cutting board; spoon bacon mixture lengthwise down center of roast. Roll up, starting at one long side; tie with kitchen string at 1-inch intervals. Cook in large skillet until browned on all sides. Place on foil-covered rimmed baking sheet; brush with 2/3 cup chile sauce.

BAKE 1-1/4 hours or until done (145ºF). Transfer roast to cutting board; let stand 5 min. Meanwhile, pour meat drippings into saucepan; stir in remaining chile sauce. Bring to boil; cook 2 min., stirring occasionally.

SPOON sauce over roast before serving.

Kraft Kitchens Tips

Note
If buying a bone-in leg portion of pork (also referred to as fresh ham), ask your butcher to remove the bone and butterfly it.
Substitute
Sour prickly cactus pears (xoconostles) are a perfect substitute for the chayote. Simply cut off both ends of 5 cactus leaves before removing the peel. Cut cactus in half, then remove the seeds before chopping the cactus; cook with the onions and garlic 5 min. before continuing as directed.
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