Recipe: Cuban Pork Roast

Cuban Pork Roast
rec.food.recipes/Tranch
Servings: 6

5 pound Boston butt pork roast -- boneless
3 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic -- coarsely chopped
2 tablespoons sour orange juice (see note)
1 tablespoon cilantro -- chopped
2 teaspoons Kosher salt
1 teaspoon black pepper
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon thyme
1 cup sour orange juice (see note)
1/4 cup water
1 onion -- thinly sliced

Preheat oven to 250 degrees. Rinse and pat dry pork roast. Using a sharp knife cut 1/4 inch long and deep holes all around roast. In a small bowl combine 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon Kosher salt and 1/2 teaspoon pepper and make a paste. Rub this paste all over roast pressing it down into precut slits. Place roast in a large self sealing plastic storage bag. In blender, or food processor, combine remaining garlic, 2 tablespoon sour orange juice, cilantro, 2 teaspoons Kosher salt, 1 teaspoon black pepper, cumin, 1 teaspoon oregano and thyme. Process until smooth. Pour in 1 cup sour orange juice and pulse to combine. Pour marinade over pork roast, seal bag and marinate, efrigerated, overnight, turning several times. Take roast out of refrigerator 2 hours prior to cooking. Remove roast from bag reserving marinade, and place in a oven proof baking dish. Pour marinade into bottom of dish, place in the oven and bake 5 - 6 hours basting frequently. Roast should be very soft and on the verge of falling apart. If it not browned as deeply as you like, raise oven temperature to 400 degrees the last 20 - 30 minutes. Remove roast from pan and let rest 30 minutes. place roasting pan on top of stove over medium heat and add water. Stir to loosen browned bits on bottom of pan. Strain. Slice pork thinly, arrange on platter and pour juices over. Top with thin slices of onion and serve.

NOTE : Sour orange juice can be made by combining 1/2 lime juice and 1/2 orange juice.