Cuban Roast Pork
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Ingredients
Marinade
- 8 - 10 cloves garlic mashed
- 1/2 tsp sea salt
- 1/2 tsp black peppercorns
- 1 tsp dried Mexican oregano
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
Pork Roast
- 1 3 - 4 pound pork roast
- 1/2 Anaheim pepper chopped
- 1/2 green bell pepper chopped
- 1 small red onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp dried Mexican oregano
- 1 Tbsp olive oil
Ingredients
Marinade
Pork Roast
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Instructions
- Mash together the garlic, peppercorns, and oregano and combine with orange juice mixture in a large ziplock bag.
- Use a knife and poke several slits in both sides of pork roast. Add roast to marinade. Add a few of the orange, lemon, and lime rinds to the bag. Marinade pork for a minimum of 4 hours (longer is better).
- Preheat oven to 200 degrees.
- Remove pork from marinade and pat dry. Heat olive oil in a dutch oven and brown the pork well on all sides.
- Remove pork and add cumin, onion, peppers, oregano, and garlic. Sauté until softened and fragrant.
- Nestle the pork (fat side up) in the vegetables, then pour in 1 cup of chicken stock and all of the marinade (including rinds).
- Cover and cook in a 200 degree oven until fork tender, about 3-4 hours depending on the size of the roast.
- Remove from the oven, uncover and let stand 20 minutes. Pull pork apart and serve.