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Cuban Style Roast Pork


3 to 5 pounds pork roast meat
4 to 7 cloves garlic
3/4 cup chopped onions
3/4 cup lime juice or mixture of any ctirus juice
1/2 cup safflower oil or olive oil
2 chopped jalapenos
1/4 cup chopped green pepper
1 tablespoon honey
2 teaspoons fresh ground black pepper
1 tablespoon cumin seeds
1 teaspoon oregano
1 teaspoon paprika

Mix all the above ingredients, except roast. Pour over roast, and keep refrigerated for 24 to 48 hours, turning roast several times. Pour off marinade before roasting. Bake at 350 for 1 hour or until meat thermometer inserted into thickest part registers 165 degrees.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.