Cuban Roast Pork
Serves 8 to 10.
Marinade roast for 24 hours in refrigerator
Use sturdy roasting pan to avoid spilling marinade.
Ingredients:
8 to 10 pound pork shoulder
1/2 cup grapefruit juice
1/2 cup lime juice
1/2 cup white vinegar
10 garlic cloves
2 medium onions thinly sliced
1 tbsp dry oregano
1 tbsp cumin
4 tbsp corn starch
3 tbsp olive oil
Directions:
Combine grapefruit juice, lime juice, vinegar, garlic,
onions, oregano, cumin, white pepper, and 1 tbsp salt in large bowl.
Rinse and dry pork.
Rub 2 tbsp salt all over pork.
Place pork skin side up in high sided roasting pan.
Pour half the mixture around pork careful not to wet skin.
Cover with foil and refrigerate overnight.
Do not turn roast as skin must remain dry.
Keep remaining mixture in air tight container in refrigerator.
Preheat oven 400 degrees.
Remove foil and save.
Rub olive oil on pork skin.
Bake skin side up for 30 minutes.
Reduce heat to 275.
Cover with foil.
Roast for 4 to 5 hours.
Roast is done when thickest part of roast is 170 degrees.
Remove foil and raise to 375 degrees.
Roast 1 hour.
Remove pork from oven and let stand for 30 minutes.
Bring remaining mixture to a boil in small sauce pan.
Simmer for 5 minutes.
When serving pork, cover with warm mixtur.
