Cuban Pork Recipe

This recipe is incredible. Definitely one of my family's favorites so I just have to share it with you!

I got this recipe from my friend who got it from her sister who married a Cuban. So it's practically the real deal when I make it, too. Right?

Cuban Pork

4 cups orange juice (or 2 2/3 cups lemon or lime juice and 1 1/3 cup orange juice)
1T ground cumin
2 T dried oregano
1 head garlic (notice I said head and not an individual clove. I separate the cloves, peel them and chop them up a bit to get the flavor out)
3 T salt
1 T black pepper
2 onions, cut into rings
6-8 pound boneless pork butt

Stir ingredients and let sit for at least 10 minutes.

Take a knife and stab the roast all over.

Pour marinade over meat.

Rub meat with a generous amount of cumin (don't be afraid to put too much on. Just sprinkle it evenly all over!) 

Sprinkle with garlic powder. 

Marinade meat overnight with the fat side down and keep that fat on! The next day when you are ready to put this hunk of tummy love in the oven, flip the roast so the fat side is up. 

Cook at 350 degrees for 45 minutes per pound. Check meat every so often to make sure that there is still liquid in the pan. If liquid is getting low, just add some more orange juice because you don't want the liquid to cook off completely. I have never had to add more though.

Serve pork over beans and rice. This is how I make ours:

2 cans of black beans, drained
2 packages of nitrate free bacon cooked and cut into bite size pieces

I cook the bacon and once it is thoroughly cooked I add the beans to heat them through. (I keep the bacon grease in). Serve over rice.

A tip is to make it in a roasting pan like the one in the picture. From what I've been told, it just doesn't turn out the same if you try it any other way. I borrow my Momma's, who got it from her Momma, when I'm going to make this. No wonder it tastes so good. :)

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