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Cuban Pork Roast I
Cuban Pork Roast I
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Elevate pork with a zesty marinade of cumin, peppercorns, oregano, sherry, and citrus juices. Toasting spices enhances the bold flavors in this roast.
Ingredients:
  • 2 teaspoons cumin seeds
  • 0.5 teaspoon whole black peppercorns
  • 4 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 0.33329999446869 cup orange juice
  • 0.33329999446869 cup dry sherry
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 pounds pork shoulder, trimmed and tied
Instructions:
  • In a small, heavy skillet over medium heat, toast the cumin seeds and peppercorns until fragrant and starting to brown, stirring constantly for about 2 minutes. Allow to cool before using.
  • Crush toasted spices with garlic, salt, and oregano until a paste forms using a mortar and pestle or food processor. Transfer to a small bowl and mix in orange juice, lime juice, lemon juice, sherry, and olive oil.
  • Place the pork in a large resealable plastic bag and generously coat with citrus marinade. Seal the bag and refrigerate for 12 to 24 hours, rotating occasionally for even flavor distribution.
  • Preheat your oven to a toasty 325 degrees F (165 degrees C).
  • Place the marinated pork in a roasting pan and roast in the oven at 145°F (63°C) for 2 1/2 hours, basting occasionally with pan juices. Ensure to add water if the pan dries out. Rest the pork covered loosely with foil on a carving board for 15 minutes, then carve and serve.

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