Roast Pork Havana

Total Time:
4 hr 47 min
Prep:
15 min
Inactive:
2 min
Cook:
4 hr 30 min

Yield:
8 to 10 servings

Ingredients
  • 3/4 cup sour orange juice, or 3 ounces each orange and lime juice
  • 1/4 cup lime juice
  • 3/4 cup olive oil
  • 2 bay leaves, broken in half
  • 1 tablespoon freshly toasted and ground black pepper
  • 1 tablespoon freshly toasted and ground cumin seeds
  • 3 large cloves garlic, sliced thin
  • 1 (9-pound) fresh pork butt (not smoked), with skin removed
Directions
  • Whisk together the juices, oil, spices, and sliced garlic. Now put the ham in a bag large enough to hold it and pour in the marinade. Tie up the bag. Let this marinate in the refrigerator for at least 2 days and up to 4 days.

  • Preheat oven to 325 degrees F.

  • Take the pork out of the marinade and put it into a Dutch oven or roasting pan, fat-side-up. Cover and cook for 1 1/2 hours. Turn it fat-side-down, cover and cook another 1 1/2 hours. Turn the meat one last time and cook 1 hour more. Now the meat should be almost falling off the bone. If it is not, it needs more time covered in the oven.

  • Turn up the heat to 375 degrees F and cook, uncovered, 30 minutes to brown.

  • Now remove the roast to a cutting board and allow it to rest a few minutes.

  • Pull apart the pork with 2 large forks, degrease the remaining drippings from the roasting pan and pour the jus over it. Toss and serve.


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