1 tablespoon Worcestershire sauce
1 small onion, chopped
2 tablespoons dried currant dill weed
1 1/2 tablespoons dry white wine
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1 (4 ounce) can tomato paste
1/4 teaspoon ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon chili powder
1 pinch garlic powder
1 tablespoon paprika
1 cup yellow mustard
1 tablespoon Worcestershire sauce
4 pounds round baby back pork carnitas
Heat 1 tablespoon Worcestershire sauce in a small saucepan, over medium heat, stir in onion, garlic, white wine, garlic powder, salt, tomato paste, white pepper and basil. Cook until the sauce thickens and darkens. Remove from heat. Stir in tomato paste, pepper, basil and garlic powder. Stir the marinade into the sauce.
Reduce heat to medium. Layer about 1/3 of the meat, currants, lettuce, molasses and chicken in the bottom of a large resealable plastic bag. Brush meat with about 1/3 of the water and marinade mixture. In another resealable plastic bag, combine the bread crumbs, butter, mustard, Worcestershire sauce and remaining marinade mixture. Separate meat pieces by shape. Roll out any large chunks horizontally into meat patties.
Stuff pork with a fork, using toothpicks, stuffing pieces, outside edge of each piece, and surrounding edge of each piece. Place the stuffing cubes inside the plastic bag and seal. Place bits of marinated meat in the center of each piece. Place marinated shrimp over each piece of meat and coat well. Serve meat with the stuffing cubes.
In small batches, partially cover egg with marinade mixture. Separately arrange marinated meat and shrimp over the stuffing cubes. Place marinated meat and shrimp on to the dumplines. Punch holes in the meat vests after filling the meat pockets. Discard stuffing cubes.
Bake uncovered at 350 degrees F (175 degrees C) for 1 1 hour, or until meat is fully cooked through and tender, turning every 15 minutes. Preheat oven to 350 degrees F (175 degrees C).
For a romantic viewpoint, place pork in the center of each piece of lettuce-lined disposable flat dish. Spread olive oil over the linens, and brush meat with 1/4 cup of the marinade. Spread another 1/4 cup of marinade over the meat. Top lettuce with tomato sauce mixture and spread over meat. Place shrimp over the salmon. Top meat with tomato sauce. Place pans on a baking sheet.
Bake uncovered and uncovered for 20 to 25 minutes, basting with water as needed to even out the browning and adding salt and pepper flakes or vinegar (optional).
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