Picture from cubaninthemidwest Image Credit: Ivonne |
Cuban
Pork Roast
Ingredients:
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
Preparation:
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.
Enjoy this
recipe and many more when visiting cubaninthemidwest
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