|
|
Instructions |
|
|
|
The day before cooking the pork, separate the skin/fat from
meat. Puncture roast with one inch slits and put a clove of
garlic in each slit. (8-10) prepare marinade with lemons,
oregano, cumin, salt, and rub spices on the meat. Rub
smashed and diced garlic on the meat (10-15 cloves). Cut
onion into wheels and place with the meat in a one gallon zip
lock bag. Marinade for 1-2 days before cooking.
|
|
|
|
Preheat oven to 350 degrees. Remove onions from marinade
and place aside. The onions do not cook with the meat. Place
meat in roasting pan and sprinkle salt on it. Place meat side
down first. Prepare mojo recipe number 2 - 3/4 cup sour
orange (squeeze oranges and add lemon juice and lime juice
until it tastes sour), 1tsp dried oregano, 1 tsp salt, 10-12 cloves
of garlic (smashed and diced), 1/4 cup olive oil (black pepper
optional)
|
|
|
|
Roast for approximately 4-5 hours until you pierce it with a
carving fork and the meat is tender. Internal temperature
should be 180 degrees with meat thermometer. Halfway
through roasting flip the meat over. If it looks like the meat is
browning too quickly place aluminum foil. Add half of the mojo
number 2 after two hours of roasting and again 3 hours in.
After taking it out of the oven place foil and let it sit for 10-
15minutes.
|
|
|
|
Make mojo number 3 (same recipe as number 2 without the
sour orange ) Cook onions with a saucepan with olive oil to
serve with meat. Make this dish with white rice, black beans
and platanos.
|
|
|
|
Originally Submitted
8/31/2014
|
