Roasted Pork Shoulder Cuban-Style
Serves about 16. Recipe is from Maria Darden.
6 cloves garlic, chopped
1 cup Naranja Agria (sour orange bottled marinade sold at Calandro’s Supermarket) or 50/50 mixture of orange and lime juice (about 4 oranges and 8 limes)
1 tbl. dried oregano
2 tsps. cumin
1 tsp. pepper
1 tbl. salt
6 lbs. pork shoulder, trimmed
2 large onions, sliced
1. Combine garlic, Naranja Agria, oregano, cumin, pepper and salt. Marinate the trimmed pork shoulder and sliced onions in marinade mixture. Let sit at least 12 to 36 hours. Reserve marinade.
2. In a large Dutch oven, sear the meat at a high temperature in a little olive oil. Return marinade to Dutch oven and roast, covered, in a 300-degree oven for about 6 hours. I usually lower the temperature to about 280 degrees after the first four hours.
3. Slice meat and return to sauce.
Optional method: Purchase bottled Mojo Criollo (also sold at Calandro’s). Marinate the pork in the bottled sauce with the sliced onion for 12 to 36 hours. Remove the meat from the marinade and season with the garlic oregano, cumin, pepper and salt mixture. Sear the meat and continue to cook as above.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved