Yield: 1 servings
FROM: BOB SPRINGER
Roast pork stars in the traditional "Noche Buena" dinner in Cuban homes on Christmas Eve. The whole family gathers together for a big dinner where the roast is surrounded by yuca in mojo, moro, platanos (plantains) both "maduro y verde". What sets this pork roast apart from others is the seasoning. The unique combination of garlic, oregano, and sour orange juice gives the pork a crisp, tasty crust and a sharpness which is a nice counterpoint to the juicy, fatty meat. This delicious roast is a breeze to prepare. Make a paste of crushed garlic, salt, and oregano. Make small slashes all over the outside of the roast. Rub the paste into the slashes. Rub salt all over the outside of the pork. Pour the juice of 10 to 12 sour oranges over roast and marinate for 24 hours in the refrigerater. Cover roast with aluminum foil and place in a pre-heated 350~F. oven. Cook 30 minutes/pound or until meat begins to seperate from the bone. Remove foil 30 minutes before roast is done to give a crisp crust. Saute more garlic in a little of the drippings and add sour orange juice to make a sauce for the roast. No sour oranges? No problema! Commercial brands of this mojo can be found in supermarkets in areas with a Cuban population or you can make an acceptable substitute with fresh lemons and grapefruit. This roast is a tasty way to say "Feliz Navidad". Sour orange sauce is available from "Chez Alberto" 2356 W.
78th St. Hialeah, FL. (305) 362-6656 Submitted By PAT STOCKETT On 08-12-95