Cuban Style Pork Roast Recipe
1 4-5 pound boneless pork butt
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Adobo Seasoning (recipe follows)
1 cup sour orange juice (or 1/2 cup each lime juice and regular orange juice)
1 onion, peeled and sliced into paper-thin rings
Rinse and dry the pork roast. Make 1/4 inch slashes over the entire surface of the pork. Set aside.
Combine the garlic, oregano, coarse salt and freshly ground pepper in a small mixing bowl. Mash all of the ingredients together to make a paste.
Spread the garlic paste over the pork and rub it deep into the slashes in the surface. Place the pork in a very large Ziploc-type bag and set it aside.
Make the adobo according to the directions below. Combine the adobo with the sour orange juice and pour it into the Ziploc bag, over the pork. Seal the bag and place the pork roast in the refrigerator. Marinate the pork roast at least overnight, turning the bag frequently to distribute the marinade evenly over the meat.
Remove the pork from the refrigerator 2 hours before you begin to roast it, allowing it to come to room temperature. To roast the pork, remove it from the Ziploc bag, reserving the marinade, and place it in a large roasting pan.
Heat the oven to 250 degrees. Roast the pork for 5-6 hours, basting it frequently with the reserved marinade. If the juices begin to burn or form a crust on the bottom of the roasting pan, pour in a scant amount of water.
When the pork is thoroughly cooked it will be very tender and nearly falling apart. At that point, raise the oven temperature to 400 degrees and allow the roast to brown for 15 minutes.
When the browning is done, remove the pork roast from the oven and allow it rest for 30 minutes, in order for the juices to be redistributed.
Deglaze the roasting pan over a burner on low heat, adding 1/4 cup of water and stirring to dislodge the browned bits.
To serve, slice the pork thinly and place the slices on a platter. Arrange the sliced onion over the top of the pork and pour the pan juices over all.
Adobo Seasoning
6 garlic cloves, peeled and coarsely chopped
2 tablespoons sour orange juice
1 tablespoon chopped fresh cilantro
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
Combine the garlic, sour orange juice, cilantro, salt, pepper, cumin, oregano and thyme in the bowl of a blender or food processor. Blend all of the ingredients until the mixture is smooth.
The adobo can be used right away or stored for up to 2 weeks in the refrigerator.
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Adobo Seasoning (recipe follows)
1 cup sour orange juice (or 1/2 cup each lime juice and regular orange juice)
1 onion, peeled and sliced into paper-thin rings
Rinse and dry the pork roast. Make 1/4 inch slashes over the entire surface of the pork. Set aside.
Combine the garlic, oregano, coarse salt and freshly ground pepper in a small mixing bowl. Mash all of the ingredients together to make a paste.
Spread the garlic paste over the pork and rub it deep into the slashes in the surface. Place the pork in a very large Ziploc-type bag and set it aside.
Make the adobo according to the directions below. Combine the adobo with the sour orange juice and pour it into the Ziploc bag, over the pork. Seal the bag and place the pork roast in the refrigerator. Marinate the pork roast at least overnight, turning the bag frequently to distribute the marinade evenly over the meat.
Remove the pork from the refrigerator 2 hours before you begin to roast it, allowing it to come to room temperature. To roast the pork, remove it from the Ziploc bag, reserving the marinade, and place it in a large roasting pan.
Heat the oven to 250 degrees. Roast the pork for 5-6 hours, basting it frequently with the reserved marinade. If the juices begin to burn or form a crust on the bottom of the roasting pan, pour in a scant amount of water.
When the pork is thoroughly cooked it will be very tender and nearly falling apart. At that point, raise the oven temperature to 400 degrees and allow the roast to brown for 15 minutes.
When the browning is done, remove the pork roast from the oven and allow it rest for 30 minutes, in order for the juices to be redistributed.
Deglaze the roasting pan over a burner on low heat, adding 1/4 cup of water and stirring to dislodge the browned bits.
To serve, slice the pork thinly and place the slices on a platter. Arrange the sliced onion over the top of the pork and pour the pan juices over all.
Adobo Seasoning
6 garlic cloves, peeled and coarsely chopped
2 tablespoons sour orange juice
1 tablespoon chopped fresh cilantro
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
Combine the garlic, sour orange juice, cilantro, salt, pepper, cumin, oregano and thyme in the bowl of a blender or food processor. Blend all of the ingredients until the mixture is smooth.
The adobo can be used right away or stored for up to 2 weeks in the refrigerator.
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This content was written by Eileen Brown. If you wish to use this content in any manner, you need written permission. Contact Nick Marshall for details.
