Cuban-Style Roast Pork

Ingredients and Weight:

• 8-pound pork shoulder roast
• 1/2 cup Cuban-style mojo marinade (recipe below)
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped cilantro
• 1/2 lime, juiced
• Salt and black pepper to taste

Mojo Marinade:

• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

4-5 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. In a small bowl, whisk together the mojo marinade ingredients.
3. Place the pork roast in a large roasting pan and pour the marinade over it. Turn to coat.
4. Scatter the chopped onion, bell peppers, and cilantro over the pork.
5. Cover the roasting pan with aluminum foil and refrigerate for at least 8 hours or overnight.
6. Remove the pork from the refrigerator 1 hour before roasting to bring to room temperature.
7. Roast the pork for 4-5 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. Remove the pork from the oven and let rest for 30 minutes before carving.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams
• Fat: 30 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Tender and flavorful pork
• Aromatic Cuban mojo marinade
• Vibrant colors from the vegetables
• Perfect for a Caribbean-themed party

User Comments:

• "This dish was a hit at my party! The pork was so juicy and the flavors were incredible."
• "I loved the combination of the citrusy marinade and the roasted vegetables."
• "This is a great recipe for a special occasion dinner."

Special Precautions and Tips:

• Use a large enough roasting pan to accommodate the pork and vegetables.
• Cover the pork with aluminum foil to keep it moist during roasting.
• Check the internal temperature of the pork regularly to ensure it is cooked through.
• Let the pork rest before carving to allow the juices to redistribute.