I’ve seen a lot of recipes for Cuban Pork Roast on the internet lately. They sound interesting, but quite heavy in oregano flavor. And the recipes vary quite a bit. I’ve come up with a version that is a little milder in oregano and pulls several interesting new flavors into the mix. It is a blending of some 3-4 different recipes, adding my own ingredients, deleting some ingredient as well. I think you’ll like the final taste on this, as both of us certainly did. When a marinade or sauce can take away the strong flavor of roasted pork (at least strong to me) that’s a win-win in my book. This recipe accomplished that admirably and I will be making it again. I’d like to try in on a brisket cooked outside on the grill sometime as well. Although I will provide instructions for the complete meal here, I am only providing the nutritional info for the marinade/sauce to which you can just add the amount of meat you slice off and consume. My assumption is that each person will likely only be consuming 1 T. marinade/sauce on the meat and perhaps 1 T. dotted on the meat at table. This recipe is not suitable until you are past the Induction Phase of Atkins. It is perfectly suitable for Keto plans and Primal-Paleo as well.
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INGREDIENTS:
8 lb. bone-in Pork Butt/shoulder roast, room temperature
3/4 c. fresh-squeezed orange juice
Juice of 1 large lemon
juice of 1 lime
3/4 c. white wine (I used Riesling)
1/2 c. extra virgin olive oil
2 T. each fresh mint and cilantro, chopped
1 T. dried ancho chile pepper, ground
6 large cloves garlic, chopped
2 T. dried oregano leaves (or 3 T. fresh, chopped)
1 T. each onion powder and ground cumin
1 tsp. garlic powder
¼ tsp. chipotle chile powder (or a 1″ pepper in adobo, rinsed, seeded and mashed)
1/16 tsp. dusted glucomannan powder to ever so slightly thicken so it will cling to meat
OPTIONAL: 1 tsp. salt
VARIATION: If you wish, you can add some bell pepper to the bottom of the pan 1 hour before meat is done. The roasted peppers go nicely with this.
DIRECTIONS: Place first 5 ingredients into a marinating pan large enough for your meat. Add all the herbs and spices listed and stir well. Add glucomannan, whisking until blended. This will ever so slightly thicken the marinade so it will cling to meat. Place pork butt into marinating pan. Using a basting brush, drizzle marinade over meat slowly until all sides are covered. Marinate for 1-2 hours, turning meat once and repeating the drizzling step to baste all over again.
When ready to cook, preheat oven to 325º. Line large sheet pan with foil so it will catch all juices for easier clean-up. Set a meat rack in the pan next to elevate the meat and finally place the meat fat-side up onto the rack. The rack is essential to get the “bark” on all sides of the meat. Pour marinade into a saucepan. Cook over medium heat for 2-3 minutes to make certain the raw meat juices in it have fully cooked. Remove from heat.
Baste meat again with marinade and pop into 325º oven. Bake for 1 hour to raise internal temperature of the center of the meat. Now lower oven temperature to 250º and bake for about 4 hours (more for larger roast; less for smaller one), turning the meat and basting every hour to allow all sides to brown evenly. When the meat reaches 170º internal temperature it is done and fork tender. Mine was so tender the slices fell away from the knife before I could even get them cut off. Remove meat to serving platter and set a few minutes. Pour pan juices into baste, stir and add a little water to reduce richness. Slice and serve wit a nice guacamole salad. Have the “sauce” on the table so your diners can dot it on their portion, as it is a divine flavor “boost” to the meat.
TIP: As always, be sure your thermometer isn’t touching a bone when you check temperature so you are getting an accurate reading.
NUTRITIONAL INFO FOR SAUCE: Makes about 2 cups (32 T.). Average serving=2 T. Each serving contains:
54 cals, 6.93g fat, 3.3g carbs, 0.36g fiber, 2.94g NET CARBS, 0.4g protein, trace sodium.
