"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cuban Roast Pork Recipe

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This recipe for Cuban Roast Pork, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Thursday, July 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. pork shoulder, trimmed and tied (or pork leg)
2 tsp. cumin seeds
1/2 tsp. whole black peppercorns
4 cloves garlic, chopped
2 tsp. salt
1 tsp. dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tbsp. lemon juice
3 tbsp. fresh lime juice
2 tbsp. olive oil

Directions:
Directions:
Heat a small heavy skillet over medium heat. Add cumin seeds and peppercorns to the skillet; 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, lemon and lime 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 occasionally.
Preheat over to 325 degrees.
Transfer pork and marinade to roasting pan, and place in the oven. Roast for about 2 1/2 hours, (basting with pan juices frequently) or until an instant read thermometer inserted in the center reads 145 degrees. 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.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This is a delightfully tart meat dish. Usually I serve this with coconut rice and baked, sweet platanos. Lovely Caribbean flavor.

 

 

 

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