Puerco asado - cuban pork roast

Yield: 1 Servings

Measure Ingredient
1 5-6 pounds pork roast; shoulder, sirloin *
1 Head garlic; or to taste
¾ cup Orange juice; bitter OR
¾ cup Orange juice; & lime juice mixed
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Black pepper
Salt; to taste
2 larges Onions; sliced

* Any fresh pork roast including Picnic Trim fat from roast and, with knife, pierce some holes on top of the roast.

Mash garlic with salt and add other ingredients except onions. Rub this on roast and insert some in the holes. All of this is in a plastic bag or glass dish. Cover with onions and refrigerate, at least overnight. Barbara has marinated this up to a day and a half. Bake in a covered baking pan at 275 degrees F. for 5-6 hours. Low temps work best. Turn once halfway through cooking. Take roast out of the oven and let stand 20 minutes before carving. MARY'S NOTE Fixed this in a crockpot (8 hours on low) using (instead of the orange juice) 2 heaping tablespoons of orange juice concentrate and the juice of 1 small lime. I used 2 very large Maui onions and made great sandwiches with the easily shredded meat. I turned the roast once about half way through the cooking. Me ke aloha, Mary Source: Original recipe by Barbara Martinez Recipe by: Barbara Martinez

Posted to TNT Recipes Digest, Vol 01, Nr 910 by MarySpero@... (MS MARY E SPERO) on 2 Ja, n 1998

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