Mama Angie’s Cuban Roast Pork
Mama Angie’s Cuban Roast Pork
Use a 5 to 7 pound LEG OF PORK (serves 8 - 10)
PREPARATION
Trim side fat off roast; leave fat on bottom. Punch holes in meat with tip of knife for juice to saturate. Place meat in roasting pan on rack, fat side down. Pour two quarts sour orange juice over meat; add enough water to cover roast half way up. Sprinkle 1/4 cup salt over top of meat.
Put in fridge covered. Baste in marinade for two days, rotating periodically.
TO COOK
Turn roast so fat side is down. Sprinkle top of meat with the following spices. Be liberal, except for the red pepper:
crushed garlic
black pepper
1/2 tsp crushed red pepper
1 tsp Accent (optional)
paprika
GARNISH: make five garnishes and stick
to top of roast
TO COOK
Cook covered in 325 degree oven for 45 minutes to 1 hour without basting. (Lower to 300 degrees after 1/2 hour if roast turns brown, remove cover and turn roast over - fat side up. The garnishes will fall into the marinade. Remove pan from oven and trim 1/2 thickness of fat off. Return to oven and continue cooking uncovered for 3 1/2 to 4 hours basting every 1/2 hour. Meat is done when it comes loose from
bone (175 degrees by meat thermometer).
Remove roast from heat and let cool for 1/2
hour- this allows the juices to remain in the
roast. Make thin slices.
SERVING
Put slices in large pan; cover with strained
marinade and reheat 20 minutes in 325 degree
oven. Potatoes cooked along with roast are
delicious. Place them around roast 1 - 1 1/2
hours before roast comes out of the oven.
Sketch courtesy of Les Silva