Scott Peacocks Pulled Pork Recipes

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CUBAN PORK ROAST



Cuban Pork Roast image

This roast tastes amazing served straight from the pot with a squeeze of orange or lime juice. If you're not serving a crowd, you're sure to have leftovers, try using them in a Cuban sandwich, rice bowl, or a pork and black bean quesadilla.

Provided by Colleen Weeden

Time 4h50m

Number Of Ingredients 11

1 4-5 pound boneless pork shoulder roast
0.25 cup chopped fresh parsley
2 tablespoon minced fresh garlic
2 tablespoon dried oregano, crushed
4 teaspoon onion powder
4 teaspoon ground cumin
2 teaspoon ground black pepper
1.5 teaspoon salt
1 orange, quartered
1 lime, quartered
1 medium onion, quartered

Steps:

  • Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.
  • Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.
  • Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

Nutrition Facts : Calories 145 kcal, Carbohydrate 3 g, Cholesterol 61 mg, Protein 20 g, SaturatedFat 2 g, Sodium 347 mg, Sugar 1 g, Fat 6 g, UnsaturatedFat 4 g

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