Cuban Yuca Roll Stuffed with Shredded Pork and Cilantro Mojo

Instructions

1. 1

   1. Place the pork shoulder in a pot with half of the onion, half of the garlic, the orange juice, 1 tablespoon lime juice, the bay leaf, half of the cumin, half of the oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and the chicken broth or water. Cover and cook over medium-low heat for 50 minutes, until the pork is very tender and shreds easily.

2. 2

   2. While the pork cooks, place the yuca in another pot with enough water and 1 teaspoon salt. Bring to a boil and cook for 25 to 30 minutes until very tender. Drain well and remove any remaining fibrous core.

3. 3

   3. Shred the cooked pork. Reserve 120 ml (1/2 cup) of the cooking liquid and discard the bay leaf.

4. 4

   4. In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté the remaining onion, green bell pepper, and remaining garlic for 6 to 8 minutes until fragrant and soft. Add the crushed tomato, remaining cumin, remaining oregano, 1/4 teaspoon pepper, and cook 5 minutes more.

5. 5

   5. Add the shredded pork to the sofrito and pour in 120 ml (1/2 cup) of the reserved cooking liquid. Cook for 8 to 10 minutes, stirring, until the filling is moist but not runny. Adjust salt and pepper. Let it cool slightly.

6. 6

   6. Mash the hot yuca until smooth. Mix in the cassava flour or cornstarch, 1 tablespoon olive oil, and a pinch of salt. If needed, knead for 1 to 2 minutes until workable.

7. 7

   7. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or baking dish with the lard or oil.

8. 8

   8. On a large sheet of parchment paper, spread the yuca dough into a rectangle about 30 x 22 cm / 12 x 9 inches and 1.5 cm / 0.6 inch thick. Spread the pork filling down the center, leaving the edges clear. Using the paper to help, carefully roll it into a log and seal the ends.

9. 9

   9. Transfer the roll to the prepared tray, brush it with 1 tablespoon olive oil, and bake for 18 to 20 minutes at 200 °C / 400 °F, until firm and lightly golden outside.

10. 10

    10. Meanwhile, make the mojo by blending or crushing the cilantro, remaining lime juice, 2 tablespoons olive oil, a pinch of salt, and a little pepper until you have a loose, aromatic sauce.

11. 11

    11. Let the roll rest for 10 minutes after baking. Slice into thick portions and serve with the cilantro mojo spooned over the top or on the side.