How To Make Cuban Pork Roast I
This hearty and savory pork roast marinated in a tasty citrus marinade made of orange and lemon juice, garlic, and herbs bears the familiar taste of Cuba.
Serves:
Ingredients
- 2tspcumin seeds
- ½tspwhole black peppercorns
- 4clovesgarlic,chopped
- 2tspsalt
- 1tsporegano,dried
- â…“cuporange juice
- â…“cupdry sherry
- 3tbsplemon juice
- 3tbspfresh lime juice
- 2tbspolive oil
- 4lbspork shoulder,trimmed, tied
Instructions
-
Heat a small, heavy skillet over medium heat.
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Add the cumin seeds and peppercorns to the pan. Stir constantly for about 2 minutes until fragrant and beginning to brown. Cool.
-
Using a mortar and pestle, crush the toasted spices with garlic, salt, and oregano to make a paste. (This may also be done in a small bowl of a food processor.)
-
Transfer to a small bowl, and stir in the orange juice, lime juice, lemon juice, sherry, and olive oil.
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Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal.
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Refrigerate for 12 to 24 hours, turning the bag over occasionally.
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Preheat the oven to 325 degrees F.
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Transfer the pork and marinade to a roasting pan, and place in the oven.
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Roast for about 2â…“ hours, basting with the pan juices occasionally, or until an instant-read thermometer inserted in the center reads 145 degrees F.
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Add small amounts of water to the pan if it dries out.
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Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes.
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Carve, and serve.
Nutrition
- Calories:Â 583.94kcal
- Fat:Â 44.35g
- Saturated Fat:Â 14.64g
- Monounsaturated Fat:Â 20.71g
- Polyunsaturated Fat:Â 4.74g
- Carbohydrates:Â 3.39g
- Fiber:Â 0.25g
- Sugar:Â 1.19g
- Protein:Â 39.31g
- Cholesterol:Â 161.03mg
- Sodium:Â 601.42mg
- Calcium:Â 47.37mg
- Potassium:Â 741.70mg
- Iron:Â 2.88mg
- Vitamin A: 6.18µg
- Vitamin C:Â 11.21mg
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