Cuban-Style Oven-Roasted Pork Recipe

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Ingredients:

Serving

1 (7 -8 lb) pork shoulder, bone-in skin-on
3 cups sugar
2 cups table salt
2 medium head garlic, unpeeled cloves separated and crushed
4 cups orange juice
12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
2 tbsp ground cumin
2 tbsp dried oregano
1 tbsp table salt
1 1/2 tsp ground black pepper
6 tbsp orange juice
2 tbsp distilled white vinegar
2 tbsp olive oil

Directions:

TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	735.51 Kcal (3079 kJ)
Calories from fat	142.06 Kcal
		% Daily Value*
Total Fat	15.78g	24%
Cholesterol	75.98mg	25%
Sodium	58428.92mg	2435%
Potassium	1067.3mg	23%
Total Carbs	123.33g	41%
Sugars	110.13g	441%
Dietary Fiber	1.39g	6%
Protein	26.75g	54%
Vitamin C	140.1mg	234%
Iron	4mg	22%
Calcium	157mg	16%

Amount Per 100 g
Calories	112.3 Kcal (470 kJ)
Calories from fat	21.69 Kcal
		% Daily Value*
Total Fat	2.41g	24%
Cholesterol	11.6mg	25%
Sodium	8920.94mg	2435%
Potassium	162.96mg	23%
Total Carbs	18.83g	41%
Sugars	16.81g	441%
Dietary Fiber	0.21g	6%
Protein	4.08g	54%
Vitamin C	21.4mg	234%
Iron	0.6mg	22%
Calcium	24mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.7

Points
20

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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