Cuban Style Crispy Roast Pork
Several fractions in the source file were unreadable (shown as ?); those amounts are left blank with a note.
Ingredients
- 2 lb Pork loin, 2 to 3 pounds, trimmed roast
- 2 tbsp Olive oil
- Distilled white vinegar, amount unreadable in the source (a fraction of a cup)
- 4 clove Garlic, peeled, mashed and chopped
- Yellow onion, finely minced; amount unreadable in the source (a fraction of a cup)
- 1 tbsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Cayenne pepper, amount unreadable in the source (a fraction of a tablespoon)
- 3 tbsp Parsley, fresh, chopped
- Salt, to taste
- 1 tbsp Black pepper, ground
- 6 tbsp Dark brown sugar, light is OK
Directions
- Combine all the dry ingredients and mash and mix them together fully. Rub the cleaned and trimmed roast vigorously and firmly with the dry mix to coat.
- Place the rubbed roast in a zip-top bag and carefully add the olive oil and vinegar. Close the bag tightly around the roast and refrigerate overnight, turning and kneading every couple of hours.
- Preheat the oven to 325 degrees F. Remove the roast from the bag, discarding the marinating liquid. Cake-coat the entire roast with the brown sugar.
- Roast on a rack at 325 degrees F until done, about 1 1/2 hours (also good grilled to an internal temperature of 160 degrees F). Let rest for 15 minutes at room temperature, then slice about 1/2 inch thick.