The Recipe
Cuban-Style Oven-Roasted Pork
13
Ingredients
DESCRIPTION
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!
INGREDIENTS
- 1 (7 -8 lb) pork shoulder, bone-in skin-on
- 3 cups sugar
- 2 cups table salt
- 2 medium head garlic, unpeeled cloves separated and crushed
- 4 cups orange juice
- 12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon table salt
- 1 1/2 teaspoons ground black pepper
- 6 tablespoons orange juice
- 2 tablespoons distilled white vinegar
- 2 tablespoons olive oil
DIRECTIONS
NUTRITION
| Calories | 1,780 | 89% | |
| Cholesterol | 376 | 125% | |
| Carbohydrates | 123 | 45% | |
| Fat | 101 | 129% | |
| Protein | 93 | 186% |