Cuban Pork Roast
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, smashed
- 1 tablespoon minced oregano or (2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 and 1/2 pounds boneless pork shoulder, in one piece*
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. I added this mixture in my baking tray along with the rest of the oil, zest, lime juice, oregano, and cumin.
- Add pork shoulder, making cuts in the fatty area to let it all marinate inside and out.
- Cover the entire tray with foil and leave it in the refrigerator preferably overnight, or several hours.
- Preheat oven to 425 degrees F.
- Place the pork on a cooking rack, salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn down the oven to 375 degrees F. Roast for another hour and 30 minutes or until a meat thermometer reads 160 degrees and the top is slightly charred (that’s how I like mine).
- Transfer to a cutting board, cover with aluminum foil and let rest for 20 minutes.
- Carve against the grain and serve.
Recipe Source: The FoodCharlatan