We had a real hankering for a roast of sorts this past weekend. Except for a whole roast chicken with trimmings, we don’t tend to cook roasts as much as we used to. We do enjoy a nice lamb roast every once in a while, but it had been years since I’d cooked a pork roast. So I thought, I’d go all out and cook it Cuban style, complete with black beans, rice and plantain rounds pan-fried in olive oil for sides. Let me tell you, this pork roast was extremely flavorful, tender, smoky and juicy. It had just the right amount of seasonings, spiciness and zest to make it a one hit wonder! It is all in the marinade folks (which I left overnight in the refrigerator). Look at that charred top, I loved it. Serve it up with Cuban mojitos and you’ll think you’re on the beaches of Cuba, with island music ringing in your ears 🙂
Did I mention that I served the same meal on two consecutive occasions with two different sides? Here we have roasted potatoes, cherry and pear tomatoes with sauce on the side. (not pictured because I forgot to add it to the photo shoot).
As if there aren’t enough pictures showing this heart-warming Cuban roast, here’s one last one. Now we don’t have to just dream about Cuba, we can actually visit and taste the flavors, the sounds and the scents of Cuba….. so watch this space!
For the full recipe, and a taste of Cuba, click here