How to Make Cuban Style Rabo Encendido

Cuban-Style Roast Pork

Real cuban rabo encendido, 1 (493g).

Recipe Summary Cuban-Style Roast Pork

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Ingredients | Cuban Style Rabo Encendido

4 cloves garlic

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

3 tablespoons lime juice

3 tablespoons orange juice

3 tablespoons olive oil

1 ½ teaspoons white wine vinegar

1 (4 pound) pork shoulder roast

Directions

Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.

Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.

Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.

Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Info | Cuban Style Rabo Encendido

prep: 10 mins cook: 2 hrs 30 mins additional: 8 mins total: 2 hrs 48 mins Servings: 8 Yield: 8 servings

TAG : Cuban-Style Roast Pork

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