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Rec: Cuban Roast Pork. I also just got a great deal on fresh picnic ham last weekend.

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Joined: Dec 15, 2005


Posted to Thread #14335 at 12:44 am on Apr 4, 2009

.49 a lb! I bought 2, wish I had bought more. I got this recipe here last year that Lisa in LA posted and have been making it ever since. Hubby got it in the marinade on Tues. night and I cooked it today. We don't skimp on the garlic and use even more than it calls for. We make slits in the meat and put in garlic chucks. It was 7 lbs. and I put it in the oven (with the marinade) at 10 am and it was falling off the bone at 4. It is so good. I made Cuban black beans and white rice, fried plantains and orange slices with an Italian vinaigrette. Here's the recipe Lisa posted....

Cuban Roast Pork

One "fresh ham" with bone in and skin on. You can also use a small pork roast with a good layer of fat on it (I've been using shoulders because that's all I can find in this one horse town)

Note: I'm too lazy to do this the traditional way... I combine the garlic, salt, dried oregano, onion and citrus juice in the food processor and proceed from there.

Mojo Marinade

20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (In a pinch, use two
parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil (Goya brand is good)

Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.

Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight (I let sit for three days, turning daily, and it was divine)

To Cook:

Preheat oven to 450F.

Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155F. Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

Note on pork roast: I pull off and shred all the meat and put it in a large pan. I then spoon all the pan 'stuff'. marinade I'd basted with, pan juices and drippings over the top of the meat, and popped it back in the oven for about 10 minutes. It was WONDERFUL this way. Additional note... my 12 lb shoulder roast took about six to seven hours to come up to an internal temp of 160, so plan ahead. ;>)

Link: Cuban Roast Pork

Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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