CUBAN STYLE CRISPY ROAST PORK - Puerco Asado

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 ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
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2 to 3 lbs. trimmed Pork Loin Roast

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2 Tablespoons Olive Oil

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½ cup distilled White Vinegar

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4 cloves Garlic, peeled, mashed and chopped

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⅔ cup yellow Onion, peeled, ends discarded, finely minced

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1 Tablespoon ground Cumin

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1 teaspoon Garlic Powder

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1 teaspoon Onion Powder

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½ Tablespoon Cayenne pepper

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3 Tablespoons fresh Parsley, chopped

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Salt, to taste

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1 Tablespoon ground Black Pepper

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6 Tablespoons dark Brown Sugar (light is ok)

Combine all dry ingredients. Mash and mix these together fully.
Rub the cleaned and trimmed roast vigorously and firmly with dry mix, to coat.
Into a ZipLock type bag place the rubbed roast and add the olive oil and vinegar carefully.
Close the bag tightly around the rubbed roast.
Place bag into the refrigerator overnight, turning and kneading every couple of hours.
Remove bag from the refrigerator. Preheat the oven to 325°.
Remove the pork roast from the bag, discarding the marinating liquid.
Cake-coat entire roast with brown sugar.
Roast on a rack at 325° until done, about 1½ hours (Also good grilled to internal temp of 160°.)
Allow roast to rest for 15 minutes at room temperature, slice ½" thick.

 

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