Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 2 kg of boneless pork loin or shoulder
- 4 peeled cloves of garlic
- 1 tablespoon of fresh
- 2 bay leaves
- 1 pinch of cumin seeds
- 10 g of coarse salt
- 10 black peppercorns
- the squeezed juice of 1 lime
- the squeezed juice of 1 orange
- 100 ml of olive oil
- To begin, prepare the marinade for the meat by squeezing a lime and an orange (if in season, use a bitter orange, as is common in Cuba, but a regular orange is fine as well), and combining the juice of both in a bowl. Combine the peeled and halved garlic cloves, chopped oregano, bay leaves, cumin seeds (few because they are very strong), coarse salt, black peppercorns, and olive oil in a mixing bowl, then whisk everything together and place the pork shoulder (or loin) inside, cover the bowl with cling film, and leave the meat to marinate in the refrigerator for a minimum of 4 hours up to 24 hours. Of course, the longer the meat is marinated, the tastier and softer it will be when cooked. Remove the meat from the refrigerator at least 2 hours before cooking to allow it to come to room temperature before placing it in the oven. This simple technique prevents the meat from becoming tough after cooking.
- After the required time, drain the meat and place it in a large pan, wetting it with a third of its marinade, then place it in a preheated oven in static mode at 180 ° C for about 2 1/2 hours, taking care to wet it with leftover marinade when it tends to dry on the surface.
- When the roast is done, remove it from the oven and wrap it tightly in aluminum foil, then set it aside for at least 20-25 minutes at room temperature to allow the juices to redistribute and the meat to become less dry. After the resting time has passed, cut the meat into slices and serve it at the table.
Amount Per Serving Calories 1235Total Fat 67gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 42gCholesterol 400mgSodium 1243mgCarbohydrates 18gFiber 3gSugar 10gProtein 133g