Cuban Pork Roast Recipe
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Yield:
8 to 10 servings
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Total Time:
11 hrs 45 mins
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Prep Time:
15 mins
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Cook Time:
11 hrs 30 mins
Ingredients
- 1 (3- pound ) boneless pork roast OR picnic shoulder
- 3 large cloves garlic, pressed
- 1 tablespoon leaf oregano
- 2 teaspoons ground cumin seed
- 1 teaspoon salt
- 1/2 teaspoon black fine grind pepper
- 1/2 cup sour orange juice (Seville) OR a mixture of 1/4
- 3 tablespoons Mazola® Corn Oil
- 1 tablespoon cider vinegar OR red wine vinegar
- 2 large onions, thinly sliced
Instructions
- Step 1) Score rind and pierce meat all over with a sharp knife or fork. Place in a large bowl or resealable plastic bag.
- Step 2) Blend garlic, oregano, cumin, salt and pepper in a small bowl to make a paste. Stir in orange juice, oil and vinegar until blended. Pour over meat. Add onions.
- Step 3) Marinate in refrigerator at least 8 hours, turning occasionally.
- Step 4) Place meat in roasting pan; cover with onions, pour marinade over the top.
- Step 5) Roast in 325°F oven, basting frequently with juices, about 3 to 3-1/2 hours or until meat thermometer reads 165° to 170°F. Cover loosely with foil; let stand for 10 minutes before slicing. Serve with onions and pan juices, if desired.
