s CUBAN-STYLE PORK ROAST ***
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s CUBAN-STYLE PORK ROAST ***
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Instructions *** 5-7-17 good but i cooked in a crock pot so it was really over cooked, probably better if cooked as shown *** RACHAEL RAY EVERY DAYJAN 7, 2015 317 SHARES 78 0 239 Cuban-Style Pork Roast 210min COOK TIME 10min PREP TIME 6 SERVINGS Ingredients 1 tablespoon paprika 1 tablespoon dried oregano 1 tablespoon ground cumin 1 1/2 teaspoons garlic powder 1 5 pound boneless pork shoulder roast, tied if needed 1/4 cup fresh orange juice 2 tablespoons fresh lime juice Preparation In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn't adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry. Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes. Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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