Mama Angie’s Cuban Roast Pork

Use a 5 to 7 pound LEG OF PORK (serves 8 - 10)


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.


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)


GARNISH:  make five garnishes and stick

to top of roast


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.


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