Pork Roast Cubano

A marinade flavored with orange and lime juices adds a Cuban touch to roasted pork.

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  • Makes: 10 servings
  • Prep: 15 mins
  • Roast: 2 hrs 45 mins 325°F
  • Stand: 10 mins
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Pork Roast Cubano
Ingredients
1
pound boneless pork shoulder roast, rolled and tied
1/3
cup frozen orange juice concentrate, thawed
1/3
cup lime juice
2
tablespoons cooking oil
4
1
tablespoon dried oregano, crushed
1
teaspoon pepper
1/4
teaspoon salt
 
Beans and Rice (recipe follows)
Directions
  1. Unroll roast; butterfly it by making a lengthwise cut almost through the roast, then spreading it out to lie flat. Pierce meat on all sides with the tines of a fork.
  2. For marinade, combine thawed orange juice concentrate, lime peel, lime juice, oil, garlic, oregano, pepper, and salt.
  3. Place meat in a plastic bag in a shallow dish. Pour marinade over the meat, coating all surfaces. Seal bag and refrigerate meat and marinade for at least 4 hours or overnight, turning meat and bag once.
  4. Remove the meat from the bag, reserving the marinade. Reroll and tie the roast; place on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F oven for 2-3/4 to 3-1/2 hours or until the meat thermometer registers 165 degrees F, basting frequently with reserved marinade during the first 2 hours of cooking time.
  5. Remove from oven. Let roast stand for 10 minutes before slicing. Makes 10 main-dish servings.
Beans and Rice
Ingredients
1/2
1/2
cup sweet green pepper, chopped
2
2
teaspoons ground cumin
1
teaspoon chili powder
1/2
teaspoon salt
1
tablespoon cooking oil
2 1/2
cups water
1
cup rice
2
15 ounce can black beans, rinsed and drained
 
Chopped tomatoes (optional)
 
Sliced green onions (optional)
Directions
  1. In a saucepan cook 1/2 cup chopped onion, 1/2 cup chopped sweet green pepper, 2 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt in 1 tablespoon hot oil for 2 minutes. Slowly add 2-1/2 cups water; bring to boiling. Stir in 1 cup rice. Transfer to a 2-quart casserole. Cover; bake in a 325 degrees F. oven 30 minutes. Pour 2 rinsed and drained 15-ounce cans black beans over rice. Do not stir. Return to oven. Cover; bake 5 to 10 minutes more or until rice is tender and liquid is absorbed. Gently stir in beans. Garnish with chopped tomatoes and sliced green onions. Makes 10 side-dish servings.
Nutrition Facts (Pork Roast Cubano)
    Per serving:
  • 257 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 89 mg chol.,
  • 98 mg sodium,
  • 3 g carb.,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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