| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Cuban, Favorites, Pork, Crockpot |
1 |
Servings |
INGREDIENTS
| 1 |
|
5-6 pounds pork roast; shoulder, sirloin * |
| 1 |
|
Head garlic; or to taste |
| 3/4 |
c |
Orange juice; bitter OR |
| 3/4 |
c |
Orange juice; & lime juice mixed |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cumin |
| 1 |
ts |
Black pepper |
|
|
Salt; to taste |
| 2 |
lg |
Onions; sliced |
INSTRUCTIONS
* Any fresh pork roast including Picnic
Trim fat from roast and, with knife, pierce some holes on top of the roast.
Mash garlic with salt and add other ingredients except onions. Rub this on
roast and insert some in the holes. All of this is in a plastic bag or
glass dish. Cover with onions and refrigerate, at least overnight. Barbara
has marinated this up to a day and a half. Bake in a covered baking pan at
275 degrees F. for 5-6 hours. Low temps work best. Turn once halfway
through cooking. Take roast out of the oven and let stand 20 minutes before
carving. MARY'S NOTE Fixed this in a crockpot (8 hours on low) using
(instead of the orange juice) 2 heaping tablespoons of orange juice
concentrate and the juice of 1 small lime. I used 2 very large Maui onions
and made great sandwiches with the easily shredded meat. I turned the roast
once about half way through the cooking. Me ke aloha, Mary
Source: Original recipe by Barbara Martinez
Recipe by: Barbara Martinez
Posted to TNT Recipes Digest, Vol 01, Nr 910 by MarySpero@prodigy.com (MS
MARY E SPERO) on 2 Ja, n 1998
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