Cuban Pork Roast I recipe
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Ingredients
- 2 teaspoons cumin seeds ½ teaspoon whole black peppercorns 4 cloves garlic, chopped 2 teaspoons salt 1 teaspoon dried oregano ⅓ cup orange juice ⅓ cup dry sherry 3 tablespoons lemon juice 3 tablespoons fresh lime juice 2 tablespoons olive oil 4 pounds pork shoulder, trimmed and tied
Nutrition Info
- 625.7 caloriescarbohydrate: 4.5 gcholesterol: 161 mgfat: 49.3 gfiber: 0.3 gprotein: 38.2 gsaturatedFat: 16.4 gservingSize: -sodium: 796.9 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Cuban Pork Roast I
Directions
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Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan, stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.