The #1 Site For
Best-Dressed Chefs!
www.coolaprons.com
Subscribe To The VJJE Recipe Weekly!
Discover The Leading Recipes Newsletter!
Your Email:

Cuban Roast Pork

    2 tablespoons minced garlic
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1/4 cup dark rum
    3/4 cup orange juice
    1/4 cup lime juice
    3 tablespoons olive oil
    1 teaspoon black pepper
    1 (4-6 pound) pork roast, bone-in or boneless

  Combine first eight ingredients for marinade and pour over roast.
 Cover and refrigerate overnight.

  Preheat the oven to 450F. Place roast in pan, reserving marinade.
 Roast the meat about 15 minutes. Lower the heat to 350F and roast
 another 40 minutes, or until juices run clear when the roast is
 pierced with a sharp knife. A meat thermometer inserted into the
 thickest part of the meat should read about 155-160 degrees.

  Bring reserved marinade to a boil. Let roast sit for 10 minutes,
 carve and pour reserved marinade over roast and serve.