Slow-Roasted Cuban-style Pork
3 pounds boneless pork loin
8 garlic cloves, chopped
1 cup medium diced onion
2 tablespoons olive oil
cup orange juice
cup lime juice
cup lemon juice
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
1 teaspoon ground cumin
Salt & pepper to taste
In a medium bowl, combine all ingredients except the pork loin.
Pierce pork loin several times with a sharp fork and place in resealable plastic bag or glass dish. Add the marinade and refrigerate 8 hours or overnight.
Heat oven to 325 degrees.
Place pork loin and marinade in shallow pan and roast about 1 hour, basting occasionally with accumulated pan juices. Remove from oven and let rest 30 minutes.
Use immediately or cool and refrigerate up to three days in a covered container with pan juices and slice as needed.
Makes enough for 16 sandwiches.
Chef Michael Grove, Crowne Plaza Chicago O'Hare, Rosemont