Cuban Pork Roast I Recipe

Ingredients
<br>- 2 teaspoons cumin seeds
<br>- ½ teaspoon whole black peppercorns
<br>- 4 cloves garlic, chopped
<br>- 2 teaspoons salt
<br>- 1 teaspoon dried oregano
<br>- ⅓ cup orange juice
<br>- ⅓ cup dry sherry
<br>- 3 tablespoons lemon juice
<br>- 3 tablespoons fresh lime juice
<br>- 2 tablespoons olive oil
<br>- 4 pounds pork shoulder, trimmed and tied
<br><p></p>Directions
<br>step 1: Heat a small, heavy skillet over medium heat.  Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes.  Cool.
<br>step 2: Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor.  Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
<br>step 3: Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal.  Refrigerate for 12 to 24 hours, turning the bag over occasionally.
<br>step 4: Preheat the oven to 325 degrees F (165 degrees C).
<br>step 5: Transfer pork and marinade to a roasting pan, and place in the oven.  Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C).  Add small amounts of water to the pan if it dries out.  Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes.  Carve, and serve.
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Ingredients
- 2 teaspoons cumin seeds
- ½ teaspoon whole black peppercorns
- 4 cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon dried oregano
- ⅓ cup orange juice
- ⅓ cup dry sherry
- 3 tablespoons lemon juice
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 pounds pork shoulder, trimmed and tied

Directions
step 1: Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
step 2: Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
step 3: Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
step 4: Preheat the oven to 325 degrees F (165 degrees C).
step 5: Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

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