Saturday, March 26, 2011

Cuban Roast Pork with Lime Sauce

6 lbs pork
12 cloves garlic, crushed
1 lg onion
½ C orange juice
juice of 2 limes
½ tsp salt
1 Tbls oregano
1 Tbls cumin
black pepper to taste

Tips: pork - pork shoulder country style ribs, or pork shoulder blade roast work well, 6 lbs boneless; garlic - I like garlic. The gal I got this recipe from loves garlic. Adjust the number of cloves to suit your own taste. :)

Cut onion into large pieces. Combine all ingredients; marinate pork for at least 4 hours, preferably overnight.

Remove pork from marinade. Place in a foil lined baking dish, fat facing up. Insert chunks of onion around the pork, and cover. Bake at 275° for 1½ - 2 hours until pork is slightly pink and still firm (not yet browned).

Open foil, increase oven heat to 375°; roast until brown (about 45 minutes). Pork should flake easily when done.

Remove pork from foil, reserving juice in a separate container for lime sauce. Wrap pork in new foil and place in slow cooker 2-3 hours.

Lime Sauce
juice of 3 limes
juice of 2 oranges
½ C juice from pork roast, strained
¼ tsp salt
pepper to taste
fresh ginger to taste
1 Tbls garlic paste (crushed garlic)
3 tsp sugar
1 Tbls corn starch

Dissolve cornstarch in 2 Tbls cold water; combine all ingredients in a saucepan. Bring to a simmer. Serve over pork.

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