Sunday, December 23, 2012

Cuban Pork Roast

Cuban Pork Roast
Picture from cubaninthemidwest
Image Credit: Ivonne

Cuban Pork Roast


For these 2 pork butts I used:

1 head of garlic pressed

1 head of garlic, cloves peeled and sliced in half

Juice of 4 oranges

Juice of 4 limes

2-3 tablespoon salt

1-2 tablespoon rosemary (chopped or pressed)

1 tablespoon oregano

Pepper, to taste


Remove your pork butts from the packaging and rinse it under cold water.

Stab them (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 lime juice and orange juice, add your pressed garlic, oregano, rosemary and 
tablespoon salt.

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 covered with aluminum foil in a pre-heated 350°F oven.

Roast for 5 to 6 hours, depending on how big are the butts, until fall-off-the-bone tender.

You can combine this amazing recipe with some others from our collection.

Enjoy this recipe and many more when visiting cubaninthemidwest

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