Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours. | 2. TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position. | 3. TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark. | 4. Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1			575.7346	0.0	102.1816	15.4134
sugar	3	cups		2417.94	604.788	0.0	0.0
table salt	2	cups		0.0	0.0	0.0	0.0
garlic	2	cloves	unpeeled separated crushed	8.94	1.9836	0.3816	0.03
orange juice	4	cups		446.4	103.16799999999999	6.944	1.984
garlic clove	12	cup	peeled chopped	-	-	-	-
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
table salt	1	tablespoon		0.0	0.0	0.0	0.0
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
orange juice	6	tablespoons		446.4	103.16799999999999	6.944	1.984
white vinegar	2	tablespoons	distilled	5.364	0.0119	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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