"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cuban Roast Pork Recipe

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This recipe for Cuban Roast Pork, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Bukowick
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. boneless pork loin roast
6 garlic cloves, peeled and mashed
1/2 tbsp. salt
1 bay leaf, ground
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1 tsp. fresh ground black pepper
1/6 cup olive oil
1/4 cup dark Myers rum
1/4 cup orange juice
1/4 cup lime juice
1 medium yellow onion, cut in rings

Directions:
Directions:
Trim excess fat and cut slits in the roast. Combine garlic, salt, bay leaf, oregano, thyme, and pepper in food processor, grind into a paste. Rub this paste well into the roast, then put it into a large bowl. Then combine the onions, olive oil, rum, orange and lime juices, mix well and pour over the roast. Turn the roast, make sure it is well covered with the sauce. Cover the bowl and refrigerate for 24 hours, turning occasionally.

Preheat oven to 350, remove the roast from the sauce (save the sauce), pat dry and place in a roasting pan lightly coated with olive oil. Roast for one hour at 350, turning to brown all sides. Then pour the reserved sauce over the roast, tent with aluminum foil, reduce heat to 300, and cook for another 2 hours. Baste often and cook until the roast is well done. Let it rest, then cut or pull into pieces. Drizzle with the sauce.

Number Of Servings:
Number Of Servings:
six-eight
Preparation Time:
Preparation Time:
28 hours
Personal Notes:
Personal Notes:
Connie makes this - delicious with saffron rice and garbanzo bean salad. PAB

 

 

 

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