I am fond of Cuban food so when I see a recipe for it, I am attracted like a moth to a flame. This pork recipe definitely has a Cuban flair and delivers a succulent roast with a punch that is adapted from a recipe in the Chicago Tribune a while back.
This is a full flavored-combination of garlicky citrus-infused pork that becomes fork tender after roasting. Although I made this in the oven since it has been so chilly and rainy here for grilling, it would be just as good (better?) if done on the grill. Then I let it marinade at least 4 or 5 hours and hand it over to Bill who is the master of our grill.
By the way, are any of you familiar with pork roast supreme? I’ve roasted a lot of pork over the years but this is the first time I’ve ever seen a “supreme” roast. The butcher told me that it is similar to a loin roast but has more fat which keeps the meet from drying out. He was right; it was very moist and tender.
This is not really food related but I just want to share with you a photo of the lilacs I picked from one of our lilac bushes yesterday. They are definitely one of my favorite flowers and now their intoxicating smell drifts through the house just like it’s clinging in the air outside. To me there is absolutely nothing like the heavenly scent of lilacs in the spring time! Here’s hoping you too can take time to smell the lilacs!!!
Cuban-Style Pork Roast
1-1/3 cups lime juice
2/3 cup orange juice
1½ teaspoons ground dried oregano
2 garlic cloves, minced
2 teaspoons black pepper
1 tablespoon dark brown sugar
1 tablespoon garlic salt
1 pork roast supreme boneless, about 3 pounds
1 onion, sliced into rings
Mix all the ingredients except the pork, onion and garlic salt in a bowl.
Using a long think knife, make deep gashes all over the flesh.
Season the pork with garlic salt and place in a deep bowl.
Pour marinade over the pork, spreading onion rings over the top.
Cover well and refrigerate for at least 1 hour or up to 24 hours.
Remove pork from marinade and transfer to a baking dish.
Place the marinade in a saucepan and add the onions.
Heat to a boil, cook 2 minutes.
Remove from heat and arrange onions over roast and spread some marinade over the roast.
Reserve remaining marinade for a basting sauce.
Place roast in 350 degree oven.
Baste every 15 minutes or so.
Bake for 1 hour or more until meat thermometer registers 150 degrees. (The meat temperature will rise another 10 degrees while it rests.)
Slice and serve.
Be sure to visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!