Our Gulf Coast ports were the earliest entries for spices from the Caribbean islands and Mobile was a frontrunner of commerce with direct lanes to Cuba. Few folks know that Mobile later thrived in commerce during prohibition with rum-runners coming from Cuba's distilleries. This recipe does not contain rum but does have a well-balanced blend of citrus and Latin flavors. The flavors and the recipes of this inundation lingers into today bringing about main dishes like this one; one with a most delectable taste. This Cuban inspired roasted pork is succulent, juicy and mouth-watering and served proudly in homes all along our area. It is even more luscious to eat. The cut of roast is from the shoulder area and though it is skinless, it contains a thick layer of fat which continually bastes the meat as it roasts.
The marinade penetrates into the meat with a little help from a short blade knife making the flavors carry over to the last bite of meat, even in the deepest part of the roast. Enjoy!
Cuban Pork Roast
Cooked to perfection with Latin and citrus flavors. A most palatable sauce makes itself in the pan as the roast cooks.
about 10 to 12 servings
1 -8 pound pork shoulder blade roast (boston butt)
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoon ground black pepper
1/4 teaspoon ground bay leaves or 6 crushed bay leaves
1/4 teaspoon cayenne
2 tablespoons brown sugar
12 garlic toes (cloves), diced
1/4 cup cider vinegar
2 tablespoons kosher salt
2 cups fresh orange juice
1/2 cup fresh lime juice
Using a paring knife, cut 1/2-inch wide, 1-inch deep slits all over roast.
Place remaining ingredients in a large, 3-gallon sealable bag (or use a suitable container with cover) and mix to incorporate. Add the roast, seal and refrigerate for 8 hours or overnight. Rotate bag several times.
Remove bag from refrigerator about 2 hours before cooking time to allow it to come to room temperature. Heat oven to 325°. Pour about 2 cups of marinade into the bottom of roasting pan for making a sauce. Add 2 cups of water.
Place roast on rack in roaster pan fat side up.
Roast in oven basting with the pan liquid every 30 minutes until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. Add 1 cup water to pan if liquid evaporates too much and cover loosely with foil when the top begins to darken.
Let rest for 15 minutes, then carve and serve.
|Cuban Pork Taco|