Clay Pot Cuban Style Pork Roast

barbara lentz

By
@blentz8

When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners because the pot is porous and absorbs the flavors of what is put into it.


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Rating:

Comments:

Serves:

4

Prep:

24 Hr

Cook:

3 Hr

Method:

Bake

Ingredients

3 to 4 lb
pork roast shoulder
2 large
oranges juiced
1 large
lemon juiced
1 large
bay leaf
2 Tbsp
sea salt
2 tsp
each cumin powder, and oregano
20 clove
garlic
2 medium
onions cut into thin rounds
1 c
chicken broth
1/2 c
dry white wine

Directions Step-By-Step

1
The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
2
Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
3
Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
4
Pour the wine and chicken broth over roast.
5
Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
6
Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cuban