Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
Preheat the oven to 300 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 415 | ||
Calories from Fat: 286 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 100mg | 3 % | |
Potassium 523.7mg | 14 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.4g | ||
Protein 26.4g | 38 % | |
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: 415
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