Cuban Roast Pork
Thanks to Teoti Anderson for sharing her family's recipe
1 3-pound pork roast
2 T minced, fresh garlic
1/2 tsp salt
1/4 C sour orange juice (or 1/8 C orange juice , 1/8 C lime juice)
1/4 tsp black pepper
1/4 tsp ground bay leaves
1/2 tsp ground oregano
1/2 tsp ground cumin (I always put more)
1 T olive oil
Remove excess fat and all of the skin from the pork roast. Pierce meat in several areas and marinate roast in a mixture of garlic, salt, juice, pepper, bay leaves, oregano, cumin and olive oil for at least 1 hour or overnight.
Place roast in a pat with the fat side up, reserve marinade for basting. Roast at 350 degrees for about 2 1/2 hours or until a meat thermometer registers 170 degrees and the meat is browned.
Turn the meat and baste frequently with marinade while cooking. If drippings begin to smoke or burn, add water to the drippings in the pan. After meat is cooked, allow to stand and cool before cutting into slices.
