Cuban-style Pork Roast

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We blog about this recipe here.

Cuban-style Pork Roast

Note: our Cuban authority, Lisandro Pérez, says a Cuban cook would use way way more than 4 cloves of garlic with pork…maybe even whole heads!  Recipe adapted from J. Kenji López-Alt and Serious Eats

  • For the Mojo:
  • 4 cloves garlic, minced (at least!)
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp ground oregano – or about 1 T of minced fresh oregano leaves
  • 1/4 c fresh orange juice
  • 2 T fresh lime juice
  • 2 T olive oil
  • salt to taste (we figure about 1 tsp Diamond kosher salt per pound of meat)
  • For the Pork and to Finish:
  • About a 3 lb boneless pork shoulder roast
  • 2 T finely chopped fresh mint leaves
  • 2 T finely chopped fresh oregano leaves
  • Lime wedges, for serving
  • Steamed rice and black beans for serving

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt.

Use half of mojo to marinate the pork and the other half for serving.  The pork should marinate, covered, in the mojo for at least 2 hours in the fridge – or overnight, if you wish.

For the Pork and to Finish: Preheat oven to 275°F.  Place the pork and its marinade in a dutch oven, cover, and roast for 3 hours.  Turn the oven to 425 degrees, remove the lid, and roast the pork for about another 1/2 hour, turning after 15 minutes so both top and bottom get crispy brown.

Add 1/2 cup of the pork juices to the reserved mojo, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve with rice on the side – and with Colonel Fonts’s Black Beans. Reserve any leftovers for sandwiches – or tacos.

Recipe brought to you by and Andy and Ann.

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