Cuban Pork Roast
Source of Recipe
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List of Ingredients
Number of Servings: 6
2 teaspoons cumin seeds
1/2 teaspoon black peppercorns
4 cloves garlic coarsely chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons lime juice
2 tablespoons olive oil
4 pounds Boneless Pork Shoulder trimmed and tied
Heat small skillet over fire. Add the cumin seeds and peppercorns to the pan; stir constantly until beginning to brown, about 2 minutes. Cool. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. Transfer to small bowl and stir in orange juice, lime juice, lemon juice, sherry and olive oil.
Place the pork roast in large resealable plastic marinating bag. Pour marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag occasionally.
Transfer pork and marinade to Dutch oven with meat trivet. Roast for about 2-1/2 hours, basting with pan juices. Thermometer inserted should read 145 degrees when done. Add small amount of water to the pan to keep from drying out. Let rest for 15 minutes before carving.
Per serving (excluding unknown items): 52 Calories; 3g Fat (71% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 534mg Sodium
Recipe
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