Cuban Roast Pork
From mystic_river1 17 years ago
- 55 minutes to make
- Serves 6
A delicious marinade turned into gravy when roast is finished cooking, make this spicy fruity dish the star of the meal.
Ingredients
- REFRIGERATE OVERNITE shopping list
- --------------------------------------- shopping list
- 2 tablespoons minced garlic shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon ground cumin shopping list
- 1/4 cup dark rum shopping list
- 3/4 cup orange juice shopping list
- 1/4 cup lime juice shopping list
- 3 tablespoons olive oil shopping list
- 1 teaspoon black pepper shopping list
- 1 (4-6 pound) pork roast, bone-in or boneless shopping list
How to make it
- Combine first eight ingredients for marinade and pour over roast.
- Cover and refrigerate overnight.
- Preheat the oven to 450F. Place roast in pan, reserving marinade.
- Roast the meat about 15 minutes. Lower the heat to 350F and roast
- another 40 minutes, or until juices run clear when the roast is
- pierced with a sharp knife. A meat thermometer inserted into the
- thickest part of the meat should read about 155-160 degrees.
- Bring reserved marinade to a boil. Let roast sit for 10 minutes,
- carve and pour reserved marinade over roast and serve.
The Rating
Reviewed by 4 people-
Looks delicious and loaded with great flavors. Thanks so much!
lunasea
in Orlando loved it
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sounds delish........ thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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My gosh, this sound fabulous! Thank you!
chihuahua
in Sonoma County loved it
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