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Roasted Pork - Cuban Style Recipe

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This recipe for Roasted Pork - Cuban Style, by , is from Cooking for the Holidays, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lourdes Saenz

Category:
Category:

Ingredients:  
Ingredients:  
Pork - ham, shoulder or loin
Sour orange (either two fresh oranges, or two cups of bottled juice, Goya is a possible brand)
Lime juice (either two fresh limes or a cup of bottled juice)
1 cup of white wine
Garlic head (10 -12 cloves)
2 Tbsp of Adobo Goya (a multi-purpose seasoning containing salt, powder garlic, pepper and more)

Directions:
Directions:
Trim excess fat from your pork prior to marinating and perforate holes with a medium to small size knife throughout the entire meat area.
In a medium bowl, mix the sour orange, lime, peeled and crushed fresh garlic, Adobo powder and white wine. This is the marinade that will give all flavor to the pork as it cooks. Thoroughly cover the pork and make sure to let marinate penetrate the small holes in the meat; you can insert some of the pieces of garlic in some of the holes as well. Reserve about a half cup of this marinade to be used later in the cooking process. Cover for at least 5 hours or over night... the longer the better.
Pre-heat over to 350. Take pork out of the marinade, not draining completely and place in baking tray, cover with aluminum foil and bake for 1 hour. Check periodically, flipping the meat bathing it with its flavorful juices. When golden, lower temperature to 300, pour the half cup of marinade that was reserved and continue to cook for 2 to 3 hours. Uncover for the last 30 minutes to get the top even more golden and crispy prior to serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 hours marinade - 4 hours cooking
Personal Notes:
Personal Notes:
This is the most traditional meat served in Cuba for holiday feasts, special occasions and parties. It is usually accompanied by rice with black beans, "congris" which is a cooked combination of rice and black beans and other sides such as yuka or cassava root, plantains etc.
When serving, if desired, a Mojo sauce can be made to drizzle over the pork. This is made by heating a cup of olive oil in a pan, adding crushed garlic cloves and when they turn golden, mixing in a half cup of sour orange, slices of a medium onion and a splash of white wine. Reduce heat and add a bit of salt and pepper. Cover roasted pork with this Mojo as soon as it is taken from stove and it is ready to be served.
(Photo courtesy of Goya Foods)

 

 

 

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