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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.
45 min
2 hr
12 servings
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What You Need

cups  water, divided
 guajillo chiles, stemmed, seeded
cup  KRAFT Original Barbecue Sauce
small  onion, chopped, divided
cloves  garlic, divided
slices  OSCAR MAYER Bacon, chopped
 chayote, peeled, chopped
cup  chopped fresh cilantro
 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

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.
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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