Pork pot roast with yuca

Ingredients

1) Pork Pot Roast :

• 1 (about 4 pounds) pork shoulder roast
• 2 tablespoons vegetable oil
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/2 cup water
• 1 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash ground cayenne pepper
• 1/4 teaspoon marjoram
• 1 bay leaf
• 1 1/2 pounds potatoes, quartered
• 4 medium carrots
• 2 teaspoons Worcestershire sauce

2) For Yuca :

• 1 - 1 1/2 pounds yucca, peeled and cut into chunks
• 1/2 teaspoon salt
• 1/4 - 1/2 cup olive oil
• 1/2 onion, diced
• 6 cloves garlic, minced
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lime juice
• salt & pepper to taste

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Preparation

• 1) Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast.
• Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender.
• Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.
• 2) Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 20 minutes.
• Check the yucca occasionally, not allowing it to get too soft. It should feel similar to a cooked potato. Drain, and place yucca on a plate.
• When cooled enough to handle, split in half and remove any hard fiber stands from centers.