Roast pork in citrus marinade
12 servings
240 minutes
Pork stew in citrus marinade is a vibrant and aromatic dish of Cuban cuisine that embodies the sunny warmth and spicy richness of the tropics. Its history roots in Caribbean traditions where meat was marinated in fresh juices to become juicy and infused with a piquant flavor. Orange and lime juices absorbed into the pork provide a subtle balance of sweetness and acidity, while oregano and cumin add depth to the taste. Long roasting makes the meat incredibly tender and rich. The sauce from the marinade, cooked to thickness, becomes the perfect complement, revealing all shades of the dish. This stew pairs wonderfully with rice, fried bananas, or fresh vegetables, creating a complete Caribbean feast.
1
Use a knife to make holes in the pork. In a food processor, mix oregano, cumin, garlic, and 2 tablespoons of orange juice. Rub the mixture onto the pork, season with salt and pepper, place in a dish and drizzle with remaining orange juice and lime juice. Cover the dish and refrigerate overnight.
- Dried oregano: 1 tablespoon
- Ground cumin: 1 tablespoon
- Garlic: 30 cloves
- Freshly squeezed orange juice: 2 glasss
- Ground black pepper: to taste
- Salt: to taste
- Freshly squeezed lime juice: 50 ml
2
Remove the pork shoulder from the marinade (do not discard the marinade, it will be useful for making the sauce). Season the pork with salt and pepper. Preheat the oven to 150 degrees. Place the shoulder in a pan, pour in 2 cups of water, and cover with foil. Bake for 4-5 hours. Then remove the foil and bake for another 5-10 minutes to crisp the skin. In a saucepan, mix the marinade with the juices from the pan. Cook the sauce until thickened, about 10-15 minutes. Serve the cooked pork with the sauce. Enjoy your meal!
- Pork shoulder: 1 kg
- Ground black pepper: to taste
- Salt: to taste
- Freshly squeezed orange juice: 2 glasss