| |
| |
| 5-6 lbs |
|
pork roast, shoulder,sirloin, or pork loin. |
|
| 3 |
|
cloves garlic, peeled and slivered |
|
| 1/2 cup |
|
orange juice |
|
| 1/2 cup |
|
lime juice |
|
| 1 Tbs |
|
oregano, ground |
|
| 1 tsp |
|
cumin |
|
| 1 tsp |
|
black pepper |
|
| 1 Tbs |
|
salt, to taste |
|
| 1 |
|
large onion, sliced |
|
|
|
| |
| 1 |
Trim fat from roast, if any. |
| 2 |
With a sharp knife, cut tiny holes in roast and insert slivers of garlic. |
| 3 |
In large plastic bag, place remaining ingredients. |
| 4 |
Shake to mix well. |
| 5 |
Place pork roast in bag. |
| 6 |
Place in refrigerator, at least overnight and up to 48hrs. |
| 7 |
Remove roast from marinade and discard. |
| 8 |
Preheat oven to 210 degrees F. |
| 9 |
Place in covered baking pan and cook for 5-6 hours. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|
