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      RECIPE TITLE "Cuban-Style Roast Pork Shoulder Recipe"

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yieldsServes 10  time--- difficultymoderate

    Garlic, cumin, and lime juice give this pork shoulder its characteristic Cuban flavor, long cooking gives the meat its traditional Cuban texture. Remember to start marinating the pork at least 12 hours before you plan to roast it. Serve with an avocado salad, black beans and rice and cold beer. Tip: Be careful that you don't overcook the roast during its long cooking in the oven. Keep on eye on how quickly the meat is browning and insert a digital instant read thermometer into the pork near the end of the cooking time. The center of the pork should register 190 degrees F.


    One 7- to 8-pound pork shoulder, washed, patted dry
    1 head garlic, broken into cloves, peeled, finely chopped
    1 tablespoon salt
    2 cups fresh lime juice
    1 tablespoon olive oil
    2 teaspoons ground cumin
    2 teaspoons dried oregano
    1 teaspoon freshly ground black pepper

    Food Of Jamaica
    Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.


    Using paring knife, make 1/2-inch-deep slits over pork about 2 inches apart. Place pork in large ceramic roasting dish. Pound garlic and salt with pestle in large mortar until paste forms. Add lime juice, olive oil, cumin, oregano and black pepper; pound to release aromatics from herbs and spices. Alternatively, mix ingredients in food processor. Pour half of mojo sauce over pork, pressing garlic pieces into slits of pork. Cover and refrigerate pork, turning occasionally, at least 12 hours and up to 1 day. Cover and refrigerate remaining mojo sauce separately.

    Preheat oven to 350 degrees F. Generously sprinkle pork all over with salt and pepper. Arrange pork, fat side up, in heavy large roasting pan. Roast pork until meat thermometer inserted into center of pork registers 190 degrees F, about 3 hours and 30 minutes. If the meat browns too quickly, tent pork loosely with foil, reduce heat to 325 degrees F and continue cooking to desired temperature.

    Transfer pork roast to cutting board; let rest 10 minutes. Slice pork and transfer to platter. Drizzle reserved mojo sauce over and serve.

    Recipe created exclusively for by Steven Raichlen, the author of the award-winning Barbecue Bible.

      Nutrition Facts
    Serves 10
    Facts per Serving
    Calories: 501 Fat: 24g Carbohydrates: 6g
    Cholesterol: 213mg Sodium: 941mg Protein: 63g
    Fiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 5%

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