Recipe courtesy of Norman Van Aken
Roast Pork Havana
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 736
- Total Fat
- 55
- Saturated Fat
- 16
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 54
- Cholesterol
- 192
- Sodium
- 191
- Total: 3 hr 47 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 3 hr 30 min
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.