Cuban Pork Roast

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For me, winter weekends call for long lazy days of hanging around the house with families. And when the house is filled with the aromas of roasting meats it makes being housebound all the better. And this roast pork from All Recipes is the perfect answer to what’s for dinner this weekend. It does, however, take some planning ahead.

When preparing this roast I start my Sunday dinner on Saturday by making the marinade and allowing the meat to sit for a full 24 hours before putting it in the oven. This ensures that all of the delicious citrus, garlic and herb flavors have a chance to be infused in the meat. And don’t skip the toasting of the cumin seeds and peppercorns. This simple steps makes the spices that more aromatic.

CUBAN PORK ROAST

2 teaspoons cumin seeds

1/2 teaspoon whole black peppercorns

4 cloves garlic, chopped

2 teaspoons salt

1 teaspoon dried oregano

1/3 cup orange juice

1/3 cup dry sherry

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

2 tablespoons olive oil

4 pounds pork shoulder, trimmed

  • Place the cumin seeds and peppercorns in a small heavy skillet set over medium heat. Stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  • Using a mortar and pestle, crush the toasted spices with the garlic, salt and oregano until a paste forms.
  • Transfer the mixture into the small bowl of a food processor and add the orange juice, lime juice, lemon juice, sherry and oil. Puree the mixture until smooth.
  • Place the pork in a large resealable plastic bag. Pour the citrus marinade over the meat and seal.
  • Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  • Preheat the oven to 325 degrees.
  • Transfer the pork and the marinade into a foil lined roasting pan and place in the oven.
  • Roast for 2 1/2 to 3 hours, basting with the pan juices occasionally, or until a meat thermometer inserted into the center reads 145 degrees.
  • Transfer the pork to a carving board, cover loosely with foil and let rest for 15 minutes.
  • Carve and serve.

Yields: 10 servings

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