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Cuban Style Pork Roast (Lechon Asado)

(Makes 8 servings)

Cumin Seeds – 2 teaspoons

Whole Black Peppercorns – 1/2 teaspoon

Garlic – 4 cloves, chopped

Sea Salt – 2 teaspoons

Oregano – 1 teaspoon, dried

Orange Juice – 1/3 cup

Dry Sherry – 1/3 cup

Lemon Juice – 3 Tablespoons, freshly squeezed

Lime Juice – 3 Tablespoons, freshly squeezed

Olive oil – 2 Tablespoons

Malta Beverage – 7oz bottle (available at Latin markets)

Pork Shoulder – 4 pounds, trimmed and tied

  • Heat a small, heavy skillet over medium heat.  Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes.  Cool.
  • Using a mortar and pestle, crush toasted spices with garlic, sea salt and dried oregano to make a paste.  You can also do this in the small bowl of a food processor.  Transfer to a small bowl, and stir in dry sherry, orange juice, lemon juice, lime juice, olive oil and half bottle of malta beverage.
  • Place the pork shoulder in a large resealable plastic bag.  Pour citrus marinade over meat and seal.  Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  • Preheat the oven to 325 Degrees.
  • Transfer pork shoulder and marinade to a roasting pan, and place in the oven.  Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant thermometer inserted in the center reads 145 Degrees.  Add some of the remaining malta beverage to the pan if it dries out.  Transfer the pork to a carving board, cover loosely with foil, and let it rest for 15 minutes.  Carve and serve.

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