CUBAN-STYLE ROAST PORK

Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories World Cuisine Recipes Latin American Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

Ingredients

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g