CUBAN SLOW ROASTED PORK
My slow roasted pork used in Cuban sandwiches was a big hit at our book club. I find buying a whole pork loin roast very economical and cooked this way is delicious. Taste tested by my husband and son with complete approval!
Provided by Deb Lund
Categories Roasts
Time 2h50m
Number Of Ingredients 9
Steps:
- 1. The day before. Cut the loin into three separate roasts
- 2. Take a sharp knife and insert blade to make 2 equally spaced cuts the width of the knife in each of the roasts about 1/2 way down. Push 1 clove of garlic into each hole
- 3. Place the three roast in a dish and pour marinade over the roast and cover with plastic wrap. Refrigerate until you roast the meat, turning frequently
- 4. To roast place all thee into a large roasting pan lined with foil and cover with foil until last 45 minutes. Cook at 325 for 2 1/2 hours. (Be sure temp is over 160 for doneness)
- 5. You can feed this to a crowd or have it for three nights. I used 1 roast for dinner on Tuesday( yum) One for Cuban sandwiches being brought to a friend's home Wednesday and Thursday Slice up the last one thin, heated through in some chicken broth, made a gravy and had hot pork sandwiches. Pretty economical.
- 6. Be sure to let the roasts rest for 15 minutes before trying to slice. Also, if you are going to reheat, slicing is easier while it's cold. And it will warm up much quicker in a skillet with a bit of broth or water. Don't over cook or it will dry out.
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