Pierna Asada a La Criolla--Cuban Pork Roast

Recipe by Mami J
READY IN: 12hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 lb) pork butt
  • 1
    head garlic, minced
  • 34
    cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
  • 1
    tablespoon oregano
  • 2
    teaspoons cumin
  • 12
    teaspoon black pepper
  • 2
    tablespoons salt
  • 2
    large onions, sliced thickly into rings (1 lb total)
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DIRECTIONS

  • Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
  • In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
  • Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
  • Remove roast from refrigerator and let sit at room temperature for 30 minutes.
  • Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
  • Let roast rest, loosely covered, for 15 minutes before carving.
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