Prep 10 mins
Cook 5 hrs
- 3 lbs pork roast
- 1⁄4 teaspoon parsley
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 2 cloves minced garlic
- 1 sliced green pepper
- 1 sliced onion
- salt and black pepper
- Remove excess fat and skin from pork roast.
- Marinate with spices, pierce holes in meat, and set aside for 2 hours.
- Roast at 350F for 2 1/2 to 3 hours.
- Turn the meat and baste frequently.
This is a very confusing recipe! I omitted the green pepper and onion because the recipe doesn't state what to do with them. Also, what type of pork roast was not stated - my boneless pork loin would have burned to a crisp using the roasting directions in the recipe. It was done after 40 min. at 325'! The flavor has potential, but I won't be making this again unless the directions are edited.
I agree that the recipe is vauge. I have made this a million times. The pork in question is pork shoulder. I leave the skin on (it's the best part) I believe the creator of this recipe meant that the green pepper is stuffed into the pork. In my opinion, it would have to be diced very small. I place the pork in a 9x12 baking dish and cover it with aluminum foil. I don't cover the pan, just put the foil directly onto the pork. I then bake it at 350 for 4 hours. Then I remove the foil and bake at 450 for 1 hour. The skin will be crispy and the meat very moist. I serve it with a mix of soy sauce, vinegar, garlic powder and a bay leaf for dipping.