Monday, December 31, 2012

Cuban Pork Shoulder Roast

Cuban Pork Shoulder Roast
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 
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 shoulder covered with aluminum foil in a pre-heated 350°F oven.

Roast for 5 to 6 hours until fall-off-the-bone tender.

Enjoy this amazing recipe and many more when visiting cubaninthemidwest

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

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