Cuban-style pork roast (puerco asado)
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Cuban-style pork roast (puerco asado) calories by ingredient
Introduction
I wish I could take credit for this but after many searches, I finally found this recipe to be the closest to the roast I know and enjoy. This for cuban people is a delicacy. Served with congri or black beans and rice and you have a complete meal. I wish I could take credit for this but after many searches, I finally found this recipe to be the closest to the roast I know and enjoy. This for cuban people is a delicacy. Served with congri or black beans and rice and you have a complete meal.Number of Servings: 10
Ingredients
-
21/2 to 3 lbs pork butt, excess fat trimmed off
2 tbsp olive oil
1/2 cup distilled white vinegar
4 cloves garlic, peeled, mashed and chopped
2/3 cups yellow onion, minced
1 tbsp cumin, ground
1 tsp garlic powder
1 tsp onion powder
1/4 to 1/2 tbsp cayenne pepper*
3 tbsp fresh parsley, chopped
salt, to taste
1/2 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.
Directions
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.
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