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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish. | 2. In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast. | 3. Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours. | 4. Remove roast from refrigerator and let sit at room temperature for 30 minutes. | 5. Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly). | 6. Let roast rest, loosely covered, for 15 minutes before carving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	1			403.4676	0.0	89.7602	2.2667
garlic	1		minced	4.47	0.9918	0.1908	0.015
orange juice lime	3/4	cup	sour	403.4676	0.0	89.7602	2.2667
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	2	tablespoons		-	-	-	-
onion	2		sliced	120.0	28.02	3.3	0.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.