Recipe Archives->Caribbean->Pork Roast 01

 
Cuban Pork Roast
Makes 8 servings
 
5 - 6 pound leg or shoulder of pork
6 cloves garlic
1 teaspoon dried oregano
1 tablespoon salt
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
1/2 cup Seville (sour) orange juice (or 1/4 cup sweet orange juice
   combined with 1/8 cup each fresh lime and lemon juices
1/2 cup dry sherry
2 large onions, thinly sliced
 
The night before serving, remove any excess fat from the leg of
pork and pierce the meat all over with the tip of a knife.  In a
mortar, combine the garlic, oregano, salt, and cumin, and mash into
a paste. Place the pork in a nonreactive pan and rub it well with
the paste, sprinkle liberally with pepper, add the orange juice,
sherry and onions, cover with plastic wrap, and refrigerate overnight,
turning the meat several times.

About 4 1/2 hours before serving, preheat the oven to 350 F degrees.
Remove the meat from the marinade, pat it dry, and reserve the
marinade.  Place the pork in an aluminum-foil-lined roasting pan.
Roast 1 hour, turning the roast to brown on all sides.  Insert a
meat thermometer, making sure it doesn't touch the bone.  Lower
the oven temperature to 325 F, pour the reserved marinade over it,
cover loosely with aluminum foil, and cook another 3 hours or so,
turning the meat once and basting frequently with pan juices, until
the meat reaches an internal temperature of 180 F. Remove the foil
during the last 30 minutes of roasting, adding sherry if the meat
becomes dry. When it is done, remove the leg of pork to a serving
platter and allow it to stand, covered with the foil, 15 minutes
before carving. Serve with Mojo Criollo (Creole Garlic Sauce)


Mojo Criollo  (Creole Garlic Sauce)

6 to 8 cloves of garlic
1 teaspoon salt
1 medium size-onion, very thinly sliced
1/2 cup sour (Seville) orange juice or 1/4 cup sweet orange juice and
   1/8 cup each fresh lime and lemon juice
1/2 cup pure Spanish olive oil

Using a mortar and pestle or a food processor, crush the garlic
with the salt to form a thick paste.

In a mixing bowl, combine the garlic paste, onion, and juice, and
let the mixture sit at room temperature for 30 minutes or longer.
Minutes before you are ready to serve the mojo, heat the oil over
medium-high heat in a medium-size pan until it is very hot, add
the garlic mixture (do this quickly because it will splatter),
stir, and serve immediately. To reheat, simmer over low heat until
heated through, 6 to 8 minutes.  The sauce keeps several weeks
refrigerated.  Makes 1 Cup

Printable version: pork-roast01.txt.