Free Recipe Cuban Pork Roast 2
Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Cuban Pork Roast 2 Recipe
1 (3-lb) pork loin or shoulder
-roast; boned, rolled, tied
3 Cloves garlic; slivered
4 (or to taste) Scotch Bonnet
-chiles; chopped
1 Green pepper; coarsely
-chopped
1 Onion; coarsely chopped
2 Cloves garlic; minced
1 ts Ground cumin
1 ts Dried basil
1 ts Ground pepper
1/2 ts Cinnamon
1 Bay leaf
2 Limes; juice of
1 cn (15-oz) tomato puree
Cuban Pork Roast 2 Preparation
Date: Thu, 29 Feb 1996 13:58:46 -0500 From: duncanp@sudburyp.edu.on.ca (Peter Duncan) Can anyone recommend a good,hot,but not too salty Jerk sauce? We’ve been enjoying Vernon’s for years but went to order & were told Vernon had closed his Jerk Paradise,because his mother is sick.Therefore no more sauce. Thought everyone might enjoy this recipe I’ve been making from John Demers’ Caribbean Cooking: This flavorful pork preparation from Cuba is,in some ways,the ancient Indians’ Jerk Pork after the Spanish added their special touches. Using tip of knife make slits in roast & stuff garli slivers into slits. Set roast in large bowl. To prepare a marinade, place a large skillet over medium- high heat; add chiles, bell-pepper, onion, garlic, cumin, basil, pepper, cinnamon & bay leaf. Cook, stirring, until vegetables are lightly charred, remove from heat & stir in lime juice. Pour over roast & turn to coat thoroughly. Refrigerate overnight, turning occasionally. Preheat oven to 350 degrees. Remove roast from marinade & place in roasting pan. Cook for 35 minutes a pound. Combine tomato puree with marinade in a sauce-pan. Boil, then reduce heat & simmer, recipe says 5 min. but I usually simmer longer, half hour. Taste & adjust seasoning. Remove bay leaf, strain if desired. Slice roast & serve with sauce spooned over. CHILE-HEADS DIGEST V2 #255 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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