armando's puerco asado

“I’ve got to tell you that I still see some of the old customers once in a while and they say: “Armando, when are you going to make that pork? I want to come for dinner!””
— Armando
 
 

"A friend of mine said to me "why don't you try putting cuban food on the menu?" I said "you think that'll work?" pretty soon we had one page of continental, and a whole page of Cuban food!"

MAKES

6-8 servings

TOTAL TIME

Prep: 45min + Marinate +  3+hours bake time

INGREDIENTS

  • 2.25 - 2.5 kg pork roast (butt end)

  • 1 tbsp dried oregano

  • 1 teaspoon salt

  • juice of 1 large orange

  • juice of 2 limes

  • 3-5 garlic cloves

EQUIPMENT

  • big bowl for marinating

  • sharp knife

  • roasting pan

METHOD

  1. Pierce pork all over with a fork or sharp knife.

  2. Combine oregano and salt; sprinkle all over pork. Place in large plastic bag.

  3. Combine juices and garlic and add to meat.

  4. Seal bag tightly and turn several times to coat meat with juices. Place in refrigerator over-night, turning bag occasionally.

  5. Preheat oven to 450–500°F.

  6. Place the pork in the oven for 30 min on high heat.

  7. Turn the heat down to 350 for an hour.

  8. Turn down heat to 300 for 1.5-2 hours.

  9. Serve with potatoes or rice and black beans, and a selection of seasonal vegetables.