Cuban-style pork roast (puerco asado)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
21/2 to 3 lbs pork butt, excess fat trimmed off2 tbsp olive oil1/2 cup distilled white vinegar4 cloves garlic, peeled, mashed and chopped2/3 cups yellow onion, minced1 tbsp cumin, ground1 tsp garlic powder1 tsp onion powder1/4 to 1/2 tbsp cayenne pepper*3 tbsp fresh parsley, choppedsalt, to taste1/2 tbsp to 1 tbsp black pepper, ground*4 to 8 tbsp dark brown sugar*The amount of the peppers is dependent upon the desired spicyness of the pork.
Combine all dry ingredientts. Mash and mix together fully. Set aside.
Wash and pat dry trimmed pork. Rub and completely coat with dry mix (that includes the chopped parsley).
In a ziplock bag add olive oil & vinegar, then carefully add rubbed roast. Place in refrigerator overnight, turning every couple of hours.
Preheat oven at 325.
Remove roast from bag and discard marinade.
Coat entire roast, which is now moist with sugar.
Roast on rack until done, about 1 1/2 hours or until meat thermometer reads 160. Let it rests 20 minutes prior to slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user BERTA441.
Wash and pat dry trimmed pork. Rub and completely coat with dry mix (that includes the chopped parsley).
In a ziplock bag add olive oil & vinegar, then carefully add rubbed roast. Place in refrigerator overnight, turning every couple of hours.
Preheat oven at 325.
Remove roast from bag and discard marinade.
Coat entire roast, which is now moist with sugar.
Roast on rack until done, about 1 1/2 hours or until meat thermometer reads 160. Let it rests 20 minutes prior to slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user BERTA441.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 12.8 g
- Cholesterol: 106.1 mg
- Sodium: 81.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.5 g
- Protein: 41.6 g