Cuban Style Pork Roast with Prudence Sloane - WFSB 3 Connecticut

Cuban Style Pork Roast with Prudence Sloane

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Easy Cuban Style Pork Roast with Tangy Garlic Mojo with Prudence Sloane

Serves 8-10

Start the day before. Figure 9-10 hours total (2 hours to room temp, 6-7 hours roasting, 1 hour resting). This does not include 24 hours of marinatingtime)

  • 7-8 lb bone-in, skin-on fresh pork shoulder
  • 15 cloves garlic
  • 2 tablespoons kosher salt
  • 1 ½ tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 cups Goya Bitter Orange or (equal parts fresh lime juice andorange juice)

In a food processor drop in the peeled garlic cloves and processuntil minced and stuck to the inside walls of the processor. Add the salt,oregano, cumin, black pepper and 1/3 cup of the bitter orange. Process for afew seconds to make a paste.

With a sharp knife, make slits all over the pork 2" apartwhere there is no skin.  For the skinpart, run a knife under the skin in 3-4 places to make large pockets. The skinshould still be attached in a couple of places. Rub the paste into the pocketsunder the skin and in the slits and all over the pork. Place the pork in anon-reactive (glass, stainless or ceramic dish and pour the remaining bitterorange juice over the pork.) OR put the pork and bitter orange in a turkeyroasting plastic bag, squeezing out the air. Place this in a container in caseit leaks. Marinate the pork in the refrigerator 24 hours turning it a couple oftimes to distribute the marinade.(it can be marinated for 2 hours up to 48hours. 

Remove the pork from the refrigerator 2 hours beforeroasting.  When ready to roast remove thepork from the marinade, reserving the marinade in the refrigerator.  There will be about 1 cup. Wipe the skin offof any marinade and rub the skin with a little olive oil.  Place the roast on a rack in a roasting panand cover loosely with foil. Add 2 cups or more of water to cover the bottom ofthe pan by ½". This will prevent any garlic that has fallen into the panfrom burning and turning the sauce bitter and help keep the meat moist. Checkevery hour and add additional water if it begins to evaporate.  Baste the exposed meat with the juices in thebottom of the pan as well.  Roast at 300degrees for about 8 hours or until the internal temperature reaches 190 degreesfor the meat to be tender. Test by inserting a fork and twisting it. The meatshould break away from the bone when pulled.

When done, remove the shoulder from the roasting pan and let restfor a full hour loosely covered to keep warm. In the meantime pour off the pan juices into a large Pyrex cup and spoonoff the fat. Add water, if necessary to make up 1 cup. Combine that with thecup of reserved marinade and bring to a boil. Simmer  for at least 3 minutes as it had raw porkjuices in it. Carve the meat into large chunks and then slice. Pour some of thesauce over the slices and serve the rest on the side. Serve with thetraditional rice and black beans and plantains.