Foodieobsessed's Blog



Pierna Asada a La Criolla (Cuban Pork Roast)

I used a mixture of one navel orange and five tangerines I had from my local co-op weekly box for the juice. You could easily use regular orange juice, blood orange juice, or any mixture of orange like fruits.

Pierna Asada a La Criolla (Cuban Pork Roast)

—-

1 (3lb) pork butt or shoulder

6-8 cloves garlic, sliced

3/4 cup orange juice

1 onion, sliced into thick rings

1 tsp black pepper

1/2 tsp cayenne

1 tsp 0regano (I used Mexican)

1 tsp ground cumin

2 tsp salt

—-

1.Take a small paring knife and make holes in the pork roast (stab it!) so that the marinade can penetrate the meat.

2. Combine everything in a food safe storage bag. Seal, squash (a technical term) until well combined. Refrigerate 8-12 hours (as long as possible).

3. The next day (or as long as you can wait later) pre-heat oven to 325 degrees. Remove pork from the refrigerator and add to your favorite dutch oven, roasting pan, or casserole dish and let sit at room temperature until your oven is preheated (about 30 minutes).

4. Place in oven uncovered and roast for four hours. If it starts to brown too quickly you can put a top on or tin foil. Baste occasionally with the orange juice in the bottom of the pan.

5. After roasting for four hours, remove and let rest for AT LEAST 15 minutes before slicing the meat. Slice.
Serve with black beans and steamed rice.

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