7 hrs 15 mins
Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.
My Private Note
Units: US | Metric
- 1Mash the garlic, salt, and peppercorns together with a mortar and pestle.
- 2Add dried oregano, onion, and the sour orange to make a mash – mix thoroughly.
- 3Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
- 4Pierce the pork as many times as you can with a sharp knife or fork.
- 5Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
- 7To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- 9Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
- 10Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- 11STOVETOP OR CROCKPOT.
- 12Place ham in a large Dutch oven, or a covered stock pan. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
- 13All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
- 14Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
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Nutritional Facts for Roast Pork Cuban Style (Lechon Asado)
Serving Size: 1 (152 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 480.8
- Calories from Fat 366
- Total Fat 40.7 g
- Saturated Fat 10.7 g
- Cholesterol 96.6 mg
- Sodium 322.3 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.2 g
- Sugars 1.9 g
- Protein 23.8 g