Cuban Style Pork Roast

“Pork and Pinot is a classic combo and this is a perfect lazy weekend recipe.  Serve this with rice and beans for a casual family dinner or rice pilaf and sautéed green beans for a special night with friends.”
– Pennie Haase, Director of National Marketing and Northeast Regional Sales

– Serves 8 –

5 lb. pork shoulder
8 garlic cloves, minced
2 tsp. cumin
2 tsp. black pepper, fresh ground
¼ cup fresh oregano, finely minced
½ cup orange juice, fresh squeezed
¼ cup lime juice, fresh squeezed
¼ cup olive oil, Wetzel Family Estate
½ Tbsp. Kosher salt
½ tsp. hot pepper sauce
¼ cup mint leaves, finely minced

Method of Preparation:
Whisk all ingredients, except mint leaves, together. Transfer one half of the marinade to another container, add mint leaves and refrigerate.

Trim excess fat from pork, leaving some, and score the meat. Add marinade and pork to plastic bag, turn to coat all sides, then refrigerate overnight. Remove pork from refrigerator one hour prior to cooking.

Preheat oven to 275˚. Line a baking pan with enough heavy-duty foil to cover pork. Place pork and marinade in pan, fold foil loosely around pork and crimp—allowing room for air to circulate inside foil. Roast for 3 hours. Remove pork from oven and increase oven temperature to 325˚. Fold back foil, break pork apart and baste with pan juices.

Return pork to oven and roast for 2-3 hours longer, basting occasionally with pan juices. Pork is done when it has no resistance to knife. Remove from oven and pour off pan juices into reserved mint marinade. Turn on broiler, sprinkle pork with a touch of salt and return pork to oven to crisp up the fat/skin for 5-15 minutes. Watch closely so it does not burn.

Remove from oven and let rest 15 minutes. Slice or pull apart into hunks and drizzle marinade over top. Serve with additional marinade and lime wedges.