|Picture from: cubaninthemidwest|
Image Credit: Ivonne
Cuban Pork Shoulder Roast
“I decided to make a pork shoulder for Mother's Day along with black beans and white rice. I like to marinate my pork shoulder for at least 24 hours. This is how I prepare it.” Ivonne
One 9 lb pork shoulder
8 cloves garlic pressed
8 cloves garlic peeled and sliced in half
2 tablespoon salt
1 tablespoon rosemary (chopped or pressed)
1 tablespoon oregano
1 cup lime juice
1 cup orange juice
Pepper, to taste
Remove your pork shoulder from the packaging and rinse it under cold water.
Stab it (yes, stab it) with a small knife several times in different spots inserting a piece of garlic as you go (push the garlic in as far as you can).
Prepare the marinade (mojo):
In a bowl, pour the lime juice and orange juice, add your pressed garlic, oregano, rosemary and
Pour this over the pork shoulder and rub the spices into the meat, sprinkle more salt and
pepper all over.
Cover and refrigerate until the next day.
The next day place your pork shoulder covered with aluminum foil in a pre-heated 350°F oven.
Roast for 5 to 6 hours until fall-off-the-bone tender.
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