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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cuban Roast Pork Recipe

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This recipe for Cuban Roast Pork is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb pork shoulder roast, skin on or nice layer of fat
20 cloves fresh garlic, peeled and left whole
2 large onions, sliced thinly

Mojo:
2 cups sour orange juice or lime or lemon juice
1 large bay leaf
2 tsp dried oregano
2 tsp cumin
2 Tbsp salt and 1 tsp salt
Pepper
Directions:
Directions:
The night before cooking, prepare pork shoulder. Place in large pan, fat or skin side up. Make deep stabbings all over the roast and stuff with cloves of garlic. Save 1 cup of Mojo and pour the rest into the pockets. Take 1 Tbsp salt and rub all over the roast and stuff into pockets. This is the most important part. Make sure to get it all deep into the roast. When done, sprinkle the roast with more oregano, cumin, and pepper. Cover with foil and refrigerate until the next day.

The next day, let stand at room temperature for 1 hour.

Take roast out of marinade and cook 325º for 3-4 hours, basting every half hour with the reserved marinade. Roast is done when juices run clear and meat is tender. Do not cover with aluminum foil. You can tent the roast if need be. (The meat needs to be roasted and brown and not steamed. That's why you don't cover it.) Let sit for half hour before carving.

Take pan drippings out and fry onions in it, adding 1/2 cup reserved marinade. After carving roast, pour over it.

 

 

 

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