Cuban Roast Pork


I loved-loved-loved the wonderful flavor, just melted in my mouth. This was excellent so much so that I am inspired to cook this for Christmas and Thanksgiving. Made it with the Cuban Black Beans & salsa criolla, did use a little extra cumin toasted seed. I am looking so forward to a delicious sit down dinner. Did I tell you how wonderful my kitchen smelled? Thanks so much for your recipes, fan & follower. ~ Boo Scruff

ingredients + gravy



– Make a past of the garlic, onion, oregano, cumin, salt and pepper in a food processor, or use a mortar and pestle (or molcajete).


– In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined.


– Pierce the fat-trimmed pork shoulder with the tip of a knife to allow the marinade to enter more freely.


– Then cover with the marinade in a large baggie or container. Refrigerate for more flavor penetration.


– Bring the pork shoulder to room temp, then preheat oven. – Remove pork from the marinade and pat dry. Reserve the marinade. – Roast the mojo marinated pork shoulder in a roasting pan or large baking dish (on top of the sliced onions), turning half way through to ensure browning on all sides.


– Lower the oven temp. Pour the reserved marinade over the pork and cover with foil. – Bake/Roast, turning and basting frequently with the pan juices, until a skewer can pierce the meat easily. – Remove the foil at the end. Let it rest, covered, before serving.


– Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork. Boom! Done!



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