Cuban Pork Roast (Cuba)
6
Servings
Servings
6h PT6H
Prep Time
Prep Time
2h PT2H
Cook Time
Cook Time
8h
Ready In
Ready In
Recipe: #32836
June 30, 2019
Categories: Dinner, Pork, Pork Roast, Vegetables, Cuban, Oven Roast, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy more
"Recipe source: Caribbean Cooking cookbook"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (415.9 g)
- Calories 516.5
- Total Fat - 21.4 g
- Saturated Fat - 7.3 g
- Cholesterol - 165.5 mg
- Sodium - 155.1 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 3.9 g
- Sugars - 5.2 g
- Protein - 63.7 g
- Calcium - 150.1 mg
- Iron - 4.8 mg
- Vitamin C - 94.4 mg
- Thiamin - 1.5 mg
Step 1
Using the tip of a small knife, make slits on top and bottom of roast. Stuff garlic slivers into the slits and set roast in a large bowl.
Step 2
To prepare marinade: in a skillet over medium high heat add the chiles and the next 9 ingredients (-bay leaf) and cook stirring until vegetables are charred. Remove from heat and stir in lime juice. Pour marinade over the roast, turning to coat. Cover with plastic wrap and refrigerate over night, turning occasionally.
Step 3
Preheat oven to 350 degrees F. Remove roast from marinade and place in a roasting pan, reserving marinade. Cook roast for 35 minutes per pound or until a meat thermometer registers 165 degrees F.
Step 4
Meanwhile in a saucepan over medium high heat combine the tomato puree with the reserved marinade and bring to a boil and then reduce heat and simmer for 5 minutes. Remove bay leaf; strain if desired (but it is not necessary).
Step 5
Transfer roast to a serving platter and let stand 10 minutes before slicing. Spoon sauce over sliced meat or pass.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
