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My review
Cuban Pork Roast II
11
KITKATY
"There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers."
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Ingredients
servings 633Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
- Preheat oven to 325 degrees F (165 degrees C).
- Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
- Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).
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Reviews
Read all reviews 1821 Ratings
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Most helpful positive review
1/14/2005
I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman...
Most helpful critical review
4/11/2000
I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I wil...
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4/11/2000
I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I wil...
1/14/2005
I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman...
3/16/2000
I used a pork shoulder roast. Was hesitant to use so much garlic, even though we love garlic. Use the suggested amount. The house smells wonderful. I just took it out of the oven and UUUM its ...
3/3/2000
Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating leftovers and liked it even better. Overall the roast was juicy and flavorful without a great deal of effor...
11/28/2000
I really didn't like the flavor of the marinade. I didn't like the rosemary.
9/13/2003
This was very yummy. I only used a 2lb roast, tripled the rosemary (I LOVE rosemary) and left out the dill. It only took 45 minutes to cook at 325, but I do 20 minutes per pound because I like...
5/4/2004
My husband and I both agree, we prefer our normal method of cooking pork roast - plop it in the oven with some carrots and potatoes, a little bit of soy sauce, seasoned with garlic poweder, salt...
4/16/2001
This is one of my husbands favorites and my family has requested a copy of this recipe each and everytime I make it.
12/5/2007
Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well.