We present Professor Ione D’s second post from her airship tour of Cuba.
I apologize for my absence over the last week. My stay here in beautiful Cuba was unexpectedly extended. But that is a story for another day.
My recipe I am sharing today is a Cuban Pork Roast. Sounds a little boring, no? Well hold onto your Panama Fedora, because this is not your average roast. The incredible mixture of citrus and peppercorn is delightful. Some of the best flavor combinations are the ones you don’t expect. Serve with black beans and rice, lemon roasted potatoes. Top off your evening with an amazing Banana Casserole, served warm with ice cream. Fidelio, from Vaughn Treude’s latest novel ( Fidelio’s Automata) would be proud to be your guest for dinner.
I say good-bye to lovely Cuba as I board the airship Suwannee Maiden headed back to America. ¡Adiós mi querida Cuba!
Cuban Pork Roast
- 3 tsp cumin seeds
- 1 tsp whole black peppercorns
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp dried oregano
- 1/3 cup fresh orange juice
- 1/3 cup dry sherry
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh lime juice
- 2 tsp olive oil
- 4 lbs pork shoulder, trimmed and tied ( pork butt can be used as a substitute)
- Heat a small skillet over medium heat. Add cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
- Crush toasted spices with garlic, salt, and oregano to make a paste. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
- Place pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
- Preheat oven to 325 degrees F .
- Transfer pork and marinade to a roasting pan, and place in oven. Roast for about 2½ hours, basting with pan juices occasionally, or until a thermometer inserted in the center reads 145 deg F. Add small amounts of water to the pan if it dries out. Transfer pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.