Pork Picadillo Cubano

• 2 pounds pork butt blade pork roast, OR combination butt and loin, ground
• 3 ounces olive oil
• 1 1/2 onions large, 1/4" julienne
• 10 cloves garlic more if you like!, finely chopped
• 3 tablespoons Mexican oregano
• 2 cups tomato sauce or crushed tomatoes, more if pork seems dry
• 1 tablespoon white vinegar or rice vinegar, optional
• kosher salt To taste
• 8 black pepper grinds
• eggs As needed
• green olives As needed, or black olives, roughly chopped
• capers As needed
• golden raisins As needed
• bananas As needed, sliced
• 3 cups white rice prepared

1. 1. In large, fairly deep frying pan on medium high heat add olive oil
2. 2. When oil is hot, add onion and cook until onions are just short of browning, stir as needed
3. 3. Add garlic and sweat along with onions. (If you need more garlic, you can use garlic powder -- which most Cuban home cooks will do to begin with -- as it will blend nicely with the liquid, but be judicious with it.)
4. 4. Add 1 TBL of oregano, crushing it between your fingers to release the oils
5. 5. Stir until all ingredients are well combined
6. 6. Add pork and brown. As the meat browns, chop it into small pieces
7. 7. Once all the meat is browned, add tomato sauce/crushed tomatoes and stir to combine to coat all the pork
8. 8. Add second TBL of oregano and stir
9. 9. Taste and add salt as needed
10. 10. Let the mixture cook at medium heat so that the flavors combine and liquid reduces, approximately 10 minutes. Stir once or twice
11. 11. Taste to check for salt. The flavor should be somewhat smooth, but there should be a little acid coming through. If there is not enough acid, add a little of the vinegar
12. 12. When satisfied with flavor, cover and cook on low flame for at least 10 minutes
13. 13. The mixture should be well-combined, but not dry and the tomato should be prominent in the pan
14. 14. Check the flavor and add the last TBL of oregano (or not if you like what you've got) and just fold it in
15. 15. Add about 8 grinds of black pepper
16. 16. Adjust salt level
17. 1. Place raisins, capers and olives in little bowls or dishes on the side as toppings
18. 2. Gently fry the eggs IN OIL, NOT BUTTER just before you serve the meal

pork butt blade pork roast, olive oil, onions, garlic, oregano, tomato sauce, white vinegar, kosher salt, black pepper, eggs, green olives, capers, golden raisins, bananas, white rice

Taken from www.yummly.com/recipe/Pork-Picadillo-Cubano-2255118 (may not work)