#1 - Cuban Pork Roast
Posted: Wed Dec 31, 2014 8:43 am
3-4 lb pork shoulder or boston Butt depending on area you purchase the roast
Mince nearly a head of garlic (fresh, no greens)
1/8-1/4 of an onion
1/4 cup of orange juice
1/4 cup of lemon juice
2 T ground Coriander
2 T dried Oregano (sounds like a lot but it works)
2 T fresh Oregano
1/4 C GOOD Olive oil
1 T kosher & smoked salt (depending on taste)
3 Bay leaves
Optional Braising liquid
1/2 C pear juice
1/2 C orance juice
1/4 C vinegar
1/8 C olive oil
similar herbs/spices to roast if desired
Salt the pork and let sit for about an hour. Combine all other ingredients into a slightly rough paste & massage into pork. Marinade for 6-8 hours in a sealed bag. Remove marinade & pat roast dry. Reserve all liquids & solids for later. Sear off meat until you think it may burn. This can be done on a BBQ, dutch oven or skillet. Place roast in a container to braise with 1C water or 1C stock, depending on aggressiveness of the seasoning. Braise for roughly 3 hours at 250, with dutch oven lid CLOSED. This will yield a nice amount of broth that is terrific on the entire dish when complete. *Sidenote* - If you eat tamales or other latin foods, this broth mixed with a good quality salsa makes a fantastic dipping sauce. I also eat it like a "french dip" sandwich with the pork, swiss cheese and a crusty roll dipped into it. Yum.
Enjoy tthe roast with beans & a bit of nice clean vinegar.
Mince nearly a head of garlic (fresh, no greens)
1/8-1/4 of an onion
1/4 cup of orange juice
1/4 cup of lemon juice
2 T ground Coriander
2 T dried Oregano (sounds like a lot but it works)
2 T fresh Oregano
1/4 C GOOD Olive oil
1 T kosher & smoked salt (depending on taste)
3 Bay leaves
Optional Braising liquid
1/2 C pear juice
1/2 C orance juice
1/4 C vinegar
1/8 C olive oil
similar herbs/spices to roast if desired
Salt the pork and let sit for about an hour. Combine all other ingredients into a slightly rough paste & massage into pork. Marinade for 6-8 hours in a sealed bag. Remove marinade & pat roast dry. Reserve all liquids & solids for later. Sear off meat until you think it may burn. This can be done on a BBQ, dutch oven or skillet. Place roast in a container to braise with 1C water or 1C stock, depending on aggressiveness of the seasoning. Braise for roughly 3 hours at 250, with dutch oven lid CLOSED. This will yield a nice amount of broth that is terrific on the entire dish when complete. *Sidenote* - If you eat tamales or other latin foods, this broth mixed with a good quality salsa makes a fantastic dipping sauce. I also eat it like a "french dip" sandwich with the pork, swiss cheese and a crusty roll dipped into it. Yum.
Enjoy tthe roast with beans & a bit of nice clean vinegar.
