Luana Barber's Cuban Pork
May 29, 2019
"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."
- 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
The day before, trim the pork of excess fat and place it in a roasting pan.
Halve or lightly crush the garlic cloves with the side of a heavy knife.
Pierce the pork all over and insert the garlic into the slits.
Rub the pork all over with the oregano, 1 tablespoon salt, and the pepper.
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.
The next morning, remove the roast from the refrigerator and preheat the oven to 280ºF.
Set the covered pan in the oven and roast, basting occasionally, until the meat is very tender, 3 1/2 to 4 hours.
Remove from the oven.
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.
Pull the meat into tender shreds and return to the pan with the juices.
Sprinkle the shredded pork with the garlic powder and the remaining 2 teaspoons salt.
Cover the roasting pan, and bake, stirring once, for 30 to 45 minutes.
Tips & Variations
No special items needed.