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My review
Cuban Pork Roast I
Christine L.
"Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork."
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Ingredients
servings 626 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
- Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
- Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 626 calories; 49.3 g fat; 4.5 g carbohydrates; 38.2 g protein; 161 mg cholesterol; 797 mg sodium. Full nutrition
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Reviews
Read all reviews 93120 Ratings
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Most helpful positive review
5/6/2008
Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.
Most helpful critical review
8/14/2003
This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was becaus...
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5/6/2008
Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.
8/14/2003
This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was becaus...
8/9/2008
Of all the recipes I have found on this site, I use this the most! It makes the most amazing medianoches sandwiches ever (check out this recipe as well). I use dried, rather than fresh spices,...
2/3/2009
This is an excellent recipe. Our family uses a very similar set of ingredients with only a few minor changes. Whole cumin seeds manually ground up adds an interesting dimension to the flavor. ...
1/19/2003
This was absolutely fabulous! I used Swift/Kirkland's signature pork sirloin tip roast, certified by the AHA, only 20 calories of fat per 4 oz. It was so tender and juicy and wonderful. Serve...
7/21/2002
I made this using a single loin pork roast in my crockpot, cooking on low for 6 hours. It turned out nicely, but I felt that the lemon/lime juices had somehow overpowered the dish. I may try a...
5/21/2000
My family loved this recipe. We often eat at a Cuban restaurant near our home and this was as tasty and tender as the restaurants. Will make it again.