Ecuador Recipe: Pork Lion Stuffed with Apples and Prunes

By on December 8, 2013

Pork Lion

This recipe from Ecuador is a delightful meal perfect for the holidays or anytime.  It’ll take a few hours to prepare so be prepared to spend a little time on this recipe.

Serves:  6 to 8


3-4 lb boneless pork lion
12-16 bite-size pitted prunes
1 small apple, peeled, cored, and chopped
3/4 cup dark beer
3/4 cup cola
3/4 cup barbecue sauce
2 tsp. beef bouillon granules
6 garlic cloves, mashed with 2 tsp. salt and 1/2 tsp. freshly grounded pepper
1 tsp. ground cumin
1 bay leaf
1 tsp dried rosemary, crumbled
1/4 cup firmly packed dark-brown sugar
Extra Maraschino cherries and canned pineapple rings for garnish


1 Cut middle of pork lengthwise, stopping 1/2 an inch from bottom
2 Place prunes and apple along center, “sewing” lion with kitchen twine in 1-inch intervals. Make sure pork lion is completely closed.
3 In mixing bowl combine ingredients from beer, cola, BBQ sauce, garlic cloves, ground pepper, cumin, bay leaf, rosemary, dark-brown sugar; pour over lion.
4 Cover with plastic wrap and refrigeate all day (or overnight)
5 Preheat oven to 350° F
6 Place pork in shallow roasting pan, pour half of overflowing marinade back over top
7 Roast 2-1/2 to 3 hours basting every 20 to 30 minutes with remaining marinade
8 Remove from oven; let stand for 10 minutes
9 Remove twine and cut into 1/2-inch thick slices

Arrange on platter, drizzle with ramaining sauce, and garnish with cherries and pineapple rings.

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