Cuban Roast Pork
Source of Recipe
BBR
Cuban Roast Pork
5-6 lbs pork roast, shoulder,sirloin
3 cloves garlic, peeled and slivered **(used a couple more cloves)
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground** (I used a bit less)
1 teaspoon cumin ** (I used a bit less)
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced
6 servings
Trim fat from roast, if any. With a sharp knife, cut tiny holes in roast and insert slivers of garlic.
In large plastic bag, place remaining ingredients. Shake to mix well. Place pork roast in bag. Place in refrigerator for 48 hours (turning every so often, I also put bag in a bowl in case the bag leaked). I saved the marinade-onion mixture and cooked the roast in the it. I put the whole thing, marinade and all in a Dutch Oven, covered and baked about 7 hours at 200...turning once.
I use for Cuban sandwiches. You can also prepare the meat as you would to make carnitas style (I say style because true carnitas meat is cooked in oil, gasp LOL) you remove the juice (reserve some) after roast is done, toss meat with some of the juice and you can use a little bit of shortening/lard if meat is pretty lean and doesn't have much grease and cook under broiler until it crisps up a bit. I serve this carnitas style with tortillas, lettuce, tomato, sour cream etc.
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