|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
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.
Enjoy this recipe and many more when visiting cubaninthemidwest
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