Luana Barber's Cuban Pork
Recipe: #32414
May 29, 2019
Categories: Loins, Cuban, Oven Roast, Gluten-Free No Eggs, Non-Dairy, more
"This needs to marinate overnight, so start a day before you want to serve it. Try this with black beans and white rice, or roll the meat into warm flour tortillas along with chopped tomatoes and black beans."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (428.9 g)
- Calories 769.7
- Total Fat - 34.8 g
- Saturated Fat - 12 g
- Cholesterol - 275.8 mg
- Sodium - 2108.5 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3.1 g
- Protein - 101.3 g
- Calcium - 84.2 mg
- Iron - 3.4 mg
- Vitamin C - 17.2 mg
- Thiamin - 2.4 mg
Step by Step Method
Step 1
The day before, trim the pork of excess fat and place it in a roasting pan.
Step 2
Halve or lightly crush the garlic cloves with the side of a heavy knife.
Step 3
Pierce the pork all over and insert the garlic into the slits.
Step 4
Rub the pork all over with the oregano, 1 tablespoon salt, and the pepper.
Step 5
Combine the orange juice and lime juice and pour over the pork. Cover and refrigerate overnight, turning the roast at least once and basting with the juices in the pan.
Step 6
The next morning, remove the roast from the refrigerator and preheat the oven to 280ºF.
Step 7
Set the covered pan in the oven and roast, basting occasionally, until the meat is very tender, 3 1/2 to 4 hours.
Step 8
Remove from the oven.
Step 9
Remove the roast from the pan, set aside the pan, and allow the meat to sit until it is still warm but cool enough to handle.
Step 10
Pull the meat into tender shreds and return to the pan with the juices.
Step 11
Sprinkle the shredded pork with the garlic powder and the remaining 2 teaspoons salt.
Step 12
Cover the roasting pan, and bake, stirring once, for 30 to 45 minutes.
Tips
No special items needed.
1 Reviews
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