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Pierna Asada A La Criolla-Cuban Pork Roast

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Ingredients

Adjust Servings:
1 (6 lb) pork butt
1 head garlic, minced
3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
1 tablespoon oregano
2 teaspoons cumin
1/2 teaspoon black pepper
2 tablespoons salt
2 large onions, sliced thickly into rings (1 lb total)

Nutritional information

795.3
Calories
482 g
Calories From Fat
53.6 g
Total Fat
18.5 g
Saturated Fat
224.5 mg
Cholesterol
1955.2 mg
Sodium
9.1g
Carbs
0.9 g
Dietary Fiber
3.6 g
Sugars
64.9 g
Protein
331 g
Serving Size

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Pierna Asada A La Criolla-Cuban Pork Roast

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    Cuisine:

    Made this for dinner tonight. It wasn't as hard to make as I thought. Roasted in the oven and then when it was finished I transferred it to the crock pot. Set the crock pot on warm to keep it until dinner. It slid right off of the bone it was so tender. Everyone seemed to enjoy it. My favorite part was the onions, they were to die for! No way I was throwing them away after the roast was done. Yum! Served with oven roasted red potatoes.

    • 740 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pierna Asada a La Criolla–Cuban Pork Roast,A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5.,Made this for dinner tonight. It wasn’t as hard to make as I thought. Roasted in the oven and then when it was finished I transferred it to the crock pot. Set the crock pot on warm to keep it until dinner. It slid right off of the bone it was so tender. Everyone seemed to enjoy it. My favorite part was the onions, they were to die for! No way I was throwing them away after the roast was done. Yum! Served with oven roasted red potatoes.,This roast was very good. The esae of preparation was even easier. It was juicey and tender. Made for PAC.


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    Steps

    1
    Done

    Rinse Pork Roast and Pat Dry. With the Tip of a Small Knife, Prick All Over Roast, Lightly. Place on Glass or Ceramic Baking Dish.

    2
    Done

    in a Medium Bowl, Combine Orange Juice With Garlic, the Salt and Spices.cover Roast With This Mixture. Layer the Onion Rings on Top of Roast.

    3
    Done

    Cover Baking Dish With Plastic Wrap and Marinate Roast in the Refrigerator Overnight, at Least 8 Hours.

    4
    Done

    Remove Roast from Refrigerator and Let Sit at Room Temperature For 30 Minutes.

    5
    Done

    Preheat Oven to 325 Degrees. Place Roast in Oven (remove Plastic Wrap) and Roast For 4 Hours, Approximately, or Until Internal Temperature Reaches 185fdegrees. Baste Occasionally With Pan Juices. (cover With Foil Is Roast Begins to Brown Too Quickly).

    6
    Done

    Let Roast Rest, Loosely Covered, For 15 Minutes Before Carving.

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    Emery Turner

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