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
- ⅓cuporange juice
- ⅓cupdry sherry
- 3tbsplemon juice
- 3tbspfresh lime juice
- 2tbspolive oil
- 4lbspork shoulder,trimmed, tied
Instructions
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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.
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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.)
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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 2⅓ 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: 583.94kcal
- Fat: 44.35g
- Saturated Fat: 14.64g
- Monounsaturated Fat: 20.71g
- Polyunsaturated Fat: 4.74g
- Carbohydrates: 3.39g
- Fiber: 0.25g
- Sugar: 1.19g
- Protein: 39.31g
- Cholesterol: 161.03mg
- Sodium: 601.42mg
- Calcium: 47.37mg
- Potassium: 741.70mg
- Iron: 2.88mg
- Vitamin A: 6.18µg
- Vitamin C: 11.21mg
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