Roast Pork, Cuban Style

Categories: Sandwiches-burgers

Ingredients

• 10 to 15 cloves garlic, peeled
• 1 tsp. salt
• 1 tsp. black peppercorns
• 1 cup freshly squeezed sour orange juice
• 1 cup minced onion
• 2 tsp. oregano
• 1/2 cup olive oil
• 1 (4 to 6 Lb.) pork shoulder roast

Directions

1. Mash garlic with salt and pepper to a paste using a mortar and pestle (or a food processor).
2. Stir in the sour orange juice, onion and oregano. Let sit at room temperature, 30 minutes. heat the olive oil in a saucepan until hot, about 220 degrees.
3. Remove pan from heat; quickly whisk in the garlic-orange juice mixture until well blended. Let cool.
4. Pierce the pork shoulder roast all over with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork. Cover; let sit in refrigerator, 2 to 3 hours.
5. Heat oven to 375 degrees. Place pork in a roasting pan; sprinkle marinade over pork. Cook uncovered, 20 minutes.
6. Reduce oven temperature to 225 degrees; cook until the meat is soft and pulls apart easily with a fork, 4 to 8 hours. Baste occasionally while roasting.
7. Remove pork from pan; allow to rest. heat the pan juices to a boil; simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.

8. Note: If sour oranges are not available, use two parts fresh orange to one part fresh lemon and one part fresh lime.

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