Cuban Puerco Asado
A delicious marinated pork should, packed with flavours cooked on low for hours and you get this Cuban-style oven roast: puerco asado.
Servings: 8 portions
- 1 cup cilantro washed, grossely chopped.
- ¼ cup olive oil
- ½ cup orange juice
- ½ cup lime juice
- 6 cloves garlic, peeled
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 3 to 4 pounds pork shoulder, bone in
The day before
Place the pork shoulder in a shallow dish.
In a blender, put all the marinade ingredients. Pulse until all the ingredients are pureed.
Pour over the meat, evenly. Cover with a lid or food wrap.
Refregirate for at least 6-8 hours or ideally overnight.
The next day
Pre-heat the oven at 300F.
Once your oven is at temperature, take your meat out of the marinage and place it in a cast iron without the lid.
Cook for 3 and a half hours. if you have a meat thermometer, make sure it reaches 145F. In doubt, leave it another 20-30 minutes, it's slow and low, it won't dry.
Calories: 232kcal | Carbohydrates: 4g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 954mg | Potassium: 443mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg