This is one kick butt recipe and is delicious served with Black Beans and Rice
Mash the garlic and salt together with a mortar and pestle.
Add dried oregano, onion, and the sour orange to the mash and mix thoroughly.
Heat oil in small sauce pan, add the mash to the oil and whisk. Pierce pork as many times as you can with a sharp knife or fork.
Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
Preheat oven to 450 degrees F.
Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
You will want to drink the juices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1311g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1699 | ||
Calories from Fat: 1183 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.5g | 175 % | |
Saturated Fat 41.4g | 207 % | |
Monounsaturated Fat 61.7g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 138.3mg | 43 % | |
Sodium 1440.4mg | 50 % | |
Potassium 2006.9mg | 53 % | |
Total Carbohydrate 107.7g | 32 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 90.1g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1699
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