Pork Rump Roast

Name: Pork Rump Roast
Yield: 12
Ingredients: 1/2 cup of olive oil; 1 tablespoon of oregano; 6 cloves of garlic; 1 cup of vinegar; 2 tablespoons of salt; 1 teaspoon of thyme; 1 cup of water; 1 pork rump roast (3.5 to 4 kg); 5 slices of bacon; 6 medium-sized carrots, peeled and chopped

1
1/2 cup of olive oil
2
1 tablespoon of oregano
3
6 cloves of garlic
4
1 cup of vinegar
5
2 tablespoons of salt
6
1 teaspoon of thyme
7
1 cup of water
8
1 pork rump roast (3.5 to 4 kg)
9
5 slices of bacon
10
6 medium-sized carrots, peeled and chopped

Ingredients

1
1/2 cup of olive oil
2
1 tablespoon of oregano
3
6 cloves of garlic
4
1 cup of vinegar
5
2 tablespoons of salt
6
1 teaspoon of thyme
7
1 cup of water
8
1 pork rump roast (3.5 to 4 kg)
9
5 slices of bacon
10
6 medium-sized carrots, peeled and chopped

Directions

1
In a bowl, mix together the olive oil, oregano, garlic, vinegar, salt, thyme, and water
2
Place the pork rump roast in a roasting pan
3
With a sharp knife, make holes all over the meat, pouring the prepared seasoning into them
4
Cover the pork with slices of bacon and arrange the carrots around it
5
Roast in a moderate oven (170°C) for 2 hours, until the meat is cooked
6
Let the pork rest by soaking up any juices from the roasting pan
7
If it becomes too dry, add some water
8
To serve, place the pork on a platter
9
Remove the carrot juice from the roasting pan and puree it in a blender
10
Serve with the pork
11
Serves 12 people
12
Note: The meat is cooked when, when pierced with a fork, no liquid comes out
13
Total calories: 5,170.