CUBAN STYLE PORK ROAST

I'VE BEEN BUYING PORK FROM PEADS AND BARNETT AT THE HOLLYWOOD FARMERS' MARKET, ALL MANNER OF CUTS FROM BERKSHIRE PIGS, INCLUDING CHOPS, ROASTS, SHANKS, AND GUANCIALE.  THE CUT IN THIS PARTICULAR RECIPE IS FROM THE COLLAR, WHICH IS MEATY BUT STRIATED WITH FAT SO IT STAYS TENDER WHILE ROASTING.  SINCE THE PORK IS ROASTED SLOWLY AT A LOW TEMPERATURE, YOU COULD SUBSTITUTE SHOULDER OR LEG.  

THE ROAST IS MARINATED OVERNIGHT IN LIME AND ORANGE JUICE WITH LOTS OF GARLIC, SERRANO CHILES, SPICES, AND SLICED ONION, WHICH YOU SERVE ALONG WITH THE ROAST.  TOWARDS THE END OF THE COOKING, YOU BASTE THE ROAST WITH THE MARINADE WHICH GLAZES THE SKIN TO A DARK MAHOGANY.  

ROASTED FINGERLING POTATOES ARE A NICE ACCOMPANIMENT, ALTHOUGH IDEALLY I'D SERVE THE TRADITIONAL SIDE TO THIS DECIDEDLY CUBAN PORK -- WHITE RICE AND BLACK BEANS.  I'VE USED THIS RECIPE FOR AN ENTIRE PORK LEG BUT IT IS JUST AS MUCH OF A HIT FOR FOUR AS IT IS FOR FORTY.   

 

 3 lbs PORK ROAST (COLLAR, SHOULDER OR LEG
 3 GARLIC CLOVES
 12 WHITE ONIONS
 2 SERRANO CHILES
 1 tbsp CUMIN POWDER
 1 tbsp CARDAMON POWDER
 2 LARGE ORANGES
 4 LIMES
 FRESH CILANTRO
 1 lb RUSSIAN FINGERLING POTATOES

1

SQUEEZE THE ORANGES AND LIMES AND POUR INTO A BOWL LARGE ENOUGH FOR THE PORK ROAST.

CRUSH THE GARLIC IN A GARLIC PRESS AND ADD TO THE JUICE. ADD 1 TBSP EACH OF CUMIN AND CARDAMON POWDER.

PEEL AND THINLY SLICE ONIONS AND ADD TO THE MARINADE. ADD WHOLE SERRANOS OR, IF YOU WANT A SPICIER MARINADE, SLICE OPEN PEPPERS FIRST. ADD SOME ROUGHLY-CHOPPED CILANTRO.

PLACE PORK ROAST IN THE BOWL. SEAL BOWL IN A PLASTIC GARBAGE BAG AND REFRIGERATE AT LEAST OVERNIGHT, BUT UP TO THREE DAYS IN THE FRIDGE.

PRE-HEAT OVEN TO 325º

ALLOW THE PORK TO REACH ROOM TEMPERATURE. SALT AND PEPPER

PLACE THE ROAST ON A RACK AND ROAST FOR AROUND AN HOUR.

SLICE THE POTATOES LENGTHWISE IN HALF. TOSS IN A BOWL WITH SOME OLIVE OIL, SALT AND PEPPER. SCATTER IN THE ROASTING PAN. ROAST ALONG WITH THE PORK FOR 30 MINUTES OR UNTIL THE POTATOES ARE EASILY PIERCED WITH A FORK.

CONTINUE ROASTING THE PORK, BASTING WITH THE MARINADE FOR THE LAST 30 MINUTES. INTERIOR TEMPERATURE SHOULD REACH AROUND 130º. REMOVE TO A WARM SERVING PLATTER.

WITH A PAIR OF TONGS REMOVE THE ONIONS TO A BOWL OR SCATTER AROUND THE ROAST IN THE SERVING PLATTER.

GARNISH WITH ROUGHLY CHOPPED CILANTRO.

SERVES 4-6

Ingredients

 3 lbs PORK ROAST (COLLAR, SHOULDER OR LEG
 3 GARLIC CLOVES
 12 WHITE ONIONS
 2 SERRANO CHILES
 1 tbsp CUMIN POWDER
 1 tbsp CARDAMON POWDER
 2 LARGE ORANGES
 4 LIMES
 FRESH CILANTRO
 1 lb RUSSIAN FINGERLING POTATOES

Directions

1

SQUEEZE THE ORANGES AND LIMES AND POUR INTO A BOWL LARGE ENOUGH FOR THE PORK ROAST.

CRUSH THE GARLIC IN A GARLIC PRESS AND ADD TO THE JUICE. ADD 1 TBSP EACH OF CUMIN AND CARDAMON POWDER.

PEEL AND THINLY SLICE ONIONS AND ADD TO THE MARINADE. ADD WHOLE SERRANOS OR, IF YOU WANT A SPICIER MARINADE, SLICE OPEN PEPPERS FIRST. ADD SOME ROUGHLY-CHOPPED CILANTRO.

PLACE PORK ROAST IN THE BOWL. SEAL BOWL IN A PLASTIC GARBAGE BAG AND REFRIGERATE AT LEAST OVERNIGHT, BUT UP TO THREE DAYS IN THE FRIDGE.

PRE-HEAT OVEN TO 325º

ALLOW THE PORK TO REACH ROOM TEMPERATURE. SALT AND PEPPER

PLACE THE ROAST ON A RACK AND ROAST FOR AROUND AN HOUR.

SLICE THE POTATOES LENGTHWISE IN HALF. TOSS IN A BOWL WITH SOME OLIVE OIL, SALT AND PEPPER. SCATTER IN THE ROASTING PAN. ROAST ALONG WITH THE PORK FOR 30 MINUTES OR UNTIL THE POTATOES ARE EASILY PIERCED WITH A FORK.

CONTINUE ROASTING THE PORK, BASTING WITH THE MARINADE FOR THE LAST 30 MINUTES. INTERIOR TEMPERATURE SHOULD REACH AROUND 130º. REMOVE TO A WARM SERVING PLATTER.

WITH A PAIR OF TONGS REMOVE THE ONIONS TO A BOWL OR SCATTER AROUND THE ROAST IN THE SERVING PLATTER.

GARNISH WITH ROUGHLY CHOPPED CILANTRO.

SERVES 4-6

CUBAN STYLE PORK ROAST
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