Pork roast. Inspired by Mr. Fernandez Recipe

Name: Pork roast. Inspired by Mr. Fernandez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 3/4 lb Boston butt roast bone in frozen; 1 cup soft margarine; 3 large sweet onions sliced not to thinly; 1 lb smokey bacon ends and pieces frozen; 3 quart water; 1/2 cup kosher pickle juice, sour; 1/2 cup green stuffed olives chopped; 1/4 cup ground cumin; 1/4 cup granulated garlic powder; 1/4 cup salt; 2 tbsp marjoram; 1 tsp ground black pepper; 1/2 tsp saffron; 2 tbsp saffron flowers; 1/4 cup celery salt; 1/2 tsp Lawrys seasoned salt; 2 tbsp oregano whole leaf; 1/4 cup Hungarian paprika; 4 cup long grain rice; 2 pints water; 2 tsp salt if needed just add to cup of water to incorporate it in at the end so salt will be not gritty stir in well

Servings: persons

5 3/4 lb Boston butt roast bone in frozen
1 cup soft margarine
3 large sweet onions sliced not to thinly
1 lb smokey bacon ends and pieces frozen
3 quart water
1/2 cup kosher pickle juice, sour
1/2 cup green stuffed olives chopped
1/4 cup ground cumin
1/4 cup granulated garlic powder
1/4 cup salt
2 tbsp marjoram
1 tsp ground black pepper
1/2 tsp saffron
2 tbsp saffron flowers
1/4 cup celery salt
1/2 tsp Lawrys seasoned salt
2 tbsp oregano whole leaf
1/4 cup Hungarian paprika
4 cup long grain rice
2 pints water
2 tsp salt if needed just add to cup of water to incorporate it in at the end so salt will be not gritty stir in well

1
Preheat oven 350 Fahrenheit take frozen roast put in roaster fat side up add frozen bacon on each side smear the margarine on top of roast
2
Add salt, garlic, pepper, oregano, marjoram, cumin on top of roast add half the water let cook 1 hour covered
3
After an hour take out of oven open carefully not to burn yourself spread half the bacon on top of roast the rest spread out all around the roast same with the onions add remaining spices making sure most of spices are on top but make sure that some goes into the liquid also
4
Add the other half of water stir the onions around thats on sides let cook 2 hours covered
5
Add half of cup olives and half cup kosher pickle juice pour juice on top of roast when thinly coated add rest of juice to liquid on sides put olives on top of roast till covered a bit add rest to sides
6
Add rice all around sides stir in cook covered for 45 minutes take out add two pints of water stir well get rice off bottom cook 20 more mintutes covered turn off oven let sit for thirty minutes
7
See rice ingredients if rice needs salt after you cook

1453

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 3/4 lb Boston butt roast bone in frozen, 1 cup soft margarine, 3 large sweet onions sliced not to thinly, 1 lb smokey bacon ends and pieces frozen, and more.

Yes, Pork roast. Inspired by Mr. Fernandez falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork roast. Inspired by Mr. Fernandez

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions