Rating: 5 stars 4.7
142 Ratings
  • 5 star values: 121
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Recipe Summary

prep:
10 mins
cook:
2 hrs 30 mins
additional:
8 mins
total:
2 hrs 48 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

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  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.

  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.

  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.

  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Cook's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

265 calories; protein 29.4g; carbohydrates 2.1g; fat 14.8g; cholesterol 85.5mg; sodium 539.9mg. Full Nutrition
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