Cuban Pork Roast
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Slow cooked and tender.

Category Entrees Serves 8 to 10 servings
Cooking Time 11:45 Kid Friendly Yes
Cuban Pork Roast
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Slow cooked and tender.

Category Entrees
Serves 8 to 10 servings
Cooking Time 11:45
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
1 (3-pound) boneless pork roast OR picnic shoulder
3 large cloves garlic, pressed
1 tablespoon leaf oregano
2 teaspoons ground cumin seed
1 teaspoon salt
1/2 teaspoon black fine grind pepper
1/2 cup sour orange juice (Seville) OR a mixture of 1/4 cup orange juice and 1/4 cup lime juice
3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 tablespoon cider vinegar OR red wine vinegar
2 large onions, thinly sliced
 
Instructions
 

Score rind and pierce meat all over with a sharp knife or fork. Place in a large bowl or resealable plastic bag. 

Blend garlic, oregano, cumin, salt and pepper in a small bowl to make a paste. Stir in orange juice, oil and vinegar until blended. Pour over meat.  Add onions. 

Marinate in refrigerator at least 8 hours, turning occasionally.

Place meat in roasting pan; cover with onions, pour marinade over the top.

Roast in 325°F oven, basting frequently with juices, about 3 to 3-1/2 hours or until meat thermometer reads 165° to 170°F. Cover loosely with foil; let stand for 10 minutes before slicing. Serve with onions and pan juices, if desired.

 
 
 
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