last 1 1/2 hour of cooking - makes great browned potatoes! Trim excess fat from roast and stick it all over with the tip of a knife. Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. Rub this all over the roast. Place roast in a big pan or dish (not aluminum), then sprinkle with pepper and douse with sour orange juice and wine. Scatter the onions over the roast, then wrap entire roast in plastic and refrigerate. Marinate at least one hour or overnight (longer is better). Turn the roast several times in the marinade. Heat oven to 350. Put the meat in a roasting pan (not aluminum), save the marinade, and place in the oven. Cook for an hour, fat side down. Turn roast fat side up, add marinade and onions, and reduce heat to 325; tent loosely with foil if needed. Baste frequently with the pan juices and continue cooking until done (30-35 min. to the pound++150 minimum; 180 very well done). Add water or wine if drippings begin to smoke or burn. Let sit before carving. Serve with Mojo Criollo. Makes fabulous gravy! Cuban Roast Pork (Lechon Asado) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (3436g)|
|Recipe Makes: 1|
|Calories from Fat: 12422 (90%)|
|Amt Per Serving||% DV|
|Total Fat 1380.2g||1840 %|
|Saturated Fat 505.3g||2526 %|
|Monounsaturated Fat 662.7g|
|Polyunsanturated Fat 147.1g|
|Cholesterol 1523.2mg||469 %|
|Sodium 11380.3mg||392 %|
|Potassium 6492.2mg||171 %|
|Total Carbohydrate 187.8g||55 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 163.3g|
|Protein 149.4g||213 %|
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Calories per serving: 13826
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