CUBAN-STYLE ROAST PORK RECIPE | ALLRECIPES
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories Caribbean Recipes
Total Time 2 hours 48 minutes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, CarbohydrateContent 2.1 g, CholesterolContent 85.5 mg, FatContent 14.8 g, FiberContent 0.4 g, ProteinContent 29.4 g, SaturatedFatContent 4.1 g, SodiumContent 539.9 mg, SugarContent 0.6 g
CHINESE ROAST PORK RECIPE | ALLRECIPES
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories Chinese Recipes
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, CarbohydrateContent 15.1 g, CholesterolContent 81.9 mg, FatContent 21.7 g, FiberContent 0.2 g, ProteinContent 22.3 g, SaturatedFatContent 8.1 g, SodiumContent 1309.5 mg, SugarContent 10.7 g
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Category nut-free, dinner party, weeknight meals, baking, dinner, main dish, meat
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