sunday supper.. cuban pork
on christmas eve janet's mom makes the best pork, beans and rice ever. first time shell and i had it we were hooked.. its one of our favorite things about christmas eve.. while her mom keeps her recipe pretty close to the vest i searched the web and found ones i liked and took the best from those and came up with this one. while it's not nearly as good as janet's moms its pretty darn good.. enjoy..
•1 teaspoon cumin
• 4 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1/3 cup orange juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 pounds pork shoulder
in a large bowl add cumin, garlic, salt, pepper and stir in orange juice, lime juice, lemon juice, and olive oil. Place the pork in a large resealable plastic bag. pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally. preheat the oven to 325 degrees...transfer pork and marinade to a roasting pan, and place in the oven. roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees.. add small amounts of water to the pan if it dries out. transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. carve, and serve with black beans and rice.