"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cuban Pork Recipe

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

Anne and Bill West
Added: Monday, August 11, 2008


I whole head of garlic salt
3 Tbsp oregano 1 tsp cumin
juice of 2 limes juice of orange.

1. Marinade paste:
Mash I whole head of garlic with salt, 3 Tbsp
oregano,1 tsp cumin. Add juice of limes and
2. Poke holes in meat and cover with paste for 24
hours. Turn and poke several times.
3. Place fat side up in tightly covered pan or dutch
oven. Roast at 250 for 10 12 hours until falls off
the bone. Uncover and bake at 350 to brown top
for 20-30 minutes. Watch carefully during this
time so liquid does not boil away.
4. Remove meat from bones and skin. Cool. Remove
fat that hardens on top.
5. Freeze or heat and eat.

Personal Notes:
Personal Notes:
I think pork picnic shoulders are sold whole and by halves. There is a butt half and shank half. One has a big bone but Im not sure which, The one with the big bone is usually less expensive. I try to get 2 halves without the big bone so there is more meat but any type works. This recipe is for 1 whole or 2 halves.




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