Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Cuban Pork Roast
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- #14616
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
5 pounds Boston butt pork roast, boneless
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, coarsely chopped
2 tablespoons sour orange juice (see note)
1 tablespoon fresh cilantro, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 1/2 teaspoon cumin
1 teaspoon oregano
1 teaspoon thyme
1 cup sour orange juice (see note)
1/4 cup water
1 onion, thinly sliced
directions
Preheat oven to 250 degrees F.
Rinse and pat dry pork roast. Using a sharp knife cut 1/4 inch long and deep holes all around roast. In a small bowl combine 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon Kosher salt and 1/2 teaspoon pepper and make a paste. Rub this paste all over roast pressing it down into precut slits. Place roast in a large self sealing plastic storage bag.
In blender, or food processor, combine remaining garlic, 2 tablespoon sour orange juice, cilantro, 2 teaspoons Kosher salt, 1 teaspoon black pepper, cumin, 1 teaspoon oregano and thyme. Process until smooth. Pour in 1 cup sour orange juice and pulse to combine. Pour marinade over pork roast, seal bag and marinate, refrigerated, overnight, turning several times.
Take roast out of refrigerator 2 hours prior to cooking. Remove roast from bag reserving marinade, and place in a oven proof baking dish. Pour marinade into bottom of dish, place in the oven and bake 5 - 6 hours basting frequently. Roast should be very soft and on the verge of falling apart. If it not browned as deeply as you like, raise oven temperature to 400 degrees F the last 20 - 30 minutes.
Remove roast from pan and let rest 30 minutes. place roasting pan on top of stove over medium heat and add water. Stir to loosen browned bits on bottom of pan. Strain. Slice pork thinly, arrange on platter and pour juices over. Top with thin slices of onion and serve.
cook's notes
Sour orange juice can be made by combining 1/2 lime juice and 1/2 orange juice.
added by
tranch
nutrition data
626 calories, 31 grams fat, 9 grams carbohydrates, 74 grams protein per serving. This recipe is low in carbs.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
November 12, 2013
Thank you for this wonderful recipe. We doubled the amount of garlic (garlic lovers)and it could have used more, in addition we slow cooked in a cast iron dutch oven for 4 hours covered, it produced so much gravy it was wonderful and flavor full! Five stars!!! We will use this recipe again and again
August 4, 2013
Made the recipe exactly as directed and everyone enjoyed it. It's different than most of the boring pork roast recipes I've tried so I'll be keeping it in my regular rotation now. It's not very expensive to make either since most of the ingredients are just herbs and spices and you can make your own sour orange juice.
May 16, 2010
Made it when some friends came over. Every single person loved it. What a fresh change.
October 12, 2008
I will definitely make this again. Just made a couple of changes-- cooked it on low in the crock pot for 9 hours and didn't use cilantro (don't like it). It fell apart beautifully. Served black beans & rice on the side. So tasty!