This recipe for Paleo Cuban Roast Pork is tender and flavorful, making it the ideal choice for a filling supper. Slow roasting, zesty spices, and citrus juices combine to create a succulent pork roast that will melt in your mouth. Savor it with bell peppers, onions, and a dash of fresh cilantro for a delicious and Paleo-friendly meal.
Ingredients: 4 pounds boneless pork shoulder. 1/4 cup fresh orange juice. 1/4 cup fresh lime juice. 4 cloves garlic, minced. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon smoked paprika. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 1 large onion, sliced. 1 bell pepper, sliced. 1/4 cup chopped fresh cilantro. Lime wedges for garnish.
Instructions: To make the marinade, combine the sea salt, black pepper, dried oregano, minced garlic, ground cumin, fresh orange and lime juice, and smoked paprika in a bowl. Pour the marinade over the pork shoulder and place it in a large plastic bag that can be sealed. To ensure even marinating, seal the bag and place it in the refrigerator for at least 4 hours or overnight, rotating the pork every so often. Set the oven temperature to 325F 163C. Heat the olive oil in a sizable ovenproof skillet over medium-high heat. After taking the pork out of the marinade, sear it for about five minutes on each side, or until it is browned. Place the bell pepper and onion slices in the skillet and cook for 34 minutes, or until they begin to soften. Cover the pork and veggies in the skillet with the remaining marinade. Place a lid or piece of aluminum foil over the skillet and place it in the oven that has been preheated. The pork should be roasted for about three hours, or until it is fork-tender. After taking the skillet out of the oven, give the pork a few minutes to rest before slicing it with two forks. To add even more flavor, garnish with finely chopped fresh cilantro and serve with lime wedges.
Prep Time: 15 minutes
Cook Time: 180 minutes
Trufflette
