Fragrant savory and succulent Cubanstyle pork roast the whole family will love Serve with cuminscented black beans and mashed sweet potatoes
Prep Time
8 hrs 30 mins
Dificult
Medium
Servings
11 hrs 20 mins
Ingredients
Instructions
Grind garlic
salt
pepper
cumin
oregano
and coriander into a paste using a mortar and pestle.
Transfer 1/2 of the paste to a bowl. Add lime juice
orange juice
olive oil
and vinegar and whisk until smooth.
Cut several deep
1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast
then squeeze as much air from the bag as possible and seal. Refrigerate
turning occasionally
8 hours to overnight.
Remove pork roast from refrigerator
transfer to a roasting pan
and let stand at room temperature for 30 minutes.
Meanwhile
preheat the oven to 400 degrees F (200 degrees C).
Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center
about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Editor's Note
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
