Description
Traditional Cuban roast pork is marinated overnight or even longer and then cooked until it falls off the bone and the skin is super crispy.
Ingredients
Bone-in Pork Shoulder, 10 pounds
4 ounces sour orange juice (see note)
3 tablespoons crushed garlic
1 1/2 tablespoons salt
1 tablespoon black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
Instructions
Prep
Juice the sour oranges and mix the garlic, spices and salt and pepper.
Open slits throughout the pork roast and insert the marinade into the roast using a turkey baster affiliate link. Concentrate the slits on the bottom side of the roast that doesn’t have skin, so you don’t mess up the skin too much.
Place the pork skinless side down in a pan, cover with foil and place the refrigerator for 8-10 hours or overnight.
Bake
Heat the oven to 325 degrees and roast the pork, skin side up in the oven for 4 1/2 to 5 hours. Test for doneness with a meat thermometer, it should register 140 degrees at the thickest part.
You may need to cover the skin with a tent foil, if the skin starts to burn.
Equipment
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Notes
Sour oranges are available in Latin markets, but if you can’t find you can substitute half lime juice and half orange. You probably need 3-5 oranges.
The suggested yield is a guesstimate. Honestly, I’ve never fed 15, but I always have leftovers for the next day, unless we pig out ?
Nutrition
- Serving Size: 15
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