Garlic and Rum Pork Roast Recipe

How to make it

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• Put the garlic, onions, parsley, 1 tablespoon salt, 1 tablespoon pepper, rum, sugar, and lime juice in a food processor fitted with a steel blade; process until finely chopped, then drizzle in the oil, plusing just to combine.
• Transfer the mixture to a bowl.
• Put the pork in a large bowl or on a platter big enough to hold it with the marinade.
• Vigorously rub the pork with the marinade, cover, and let marinate in the refirgerator for at least 4 hours or preferably overnight.
• Preheat oven to 400 degrees.
• Put the pork on a rack in a large, heavy bottomed roasting pan.
• Pour 1 cup water into the bottom of the pan to catch drippings.
• Put the pan in the oven and roast for 20 minutes.
• Lower the oven temp to 350 degrees and continue roasting until an instant read thermometer inserted to the thickest part of the pork reads 155 degrees, 1 1/2 to 2 hours.
• As it cooks, baste the pork with any marinade remaining in the bowl.
• Remove the pan from the oven, transfer the pork to a cutting board and let it rest for 20 minutes.
• Carve the pork into 1/4 inch thick slices, removing the string as you do.
• If desired, pour the pan drippings into a measuring cup and degrease using a basting bulb.
• Spoon the sauce over the sliced pork.