Hi.

Welcome to my blog. I'm sharing my life and adventures. Hope you'll stay a while! xo

Change-Your-Life, Sexy Mojo, Cuban Pork Roast

Change-Your-Life, Sexy Mojo, Cuban Pork Roast

Change Your Life Sexy Mojo Cuban Pork Roast, Salt & Twine Blog

Change Your Life Sexy Mojo Cuban Pork Roast, Salt & Twine Blog

For when you want to cook for the people that you love. When you want to give them a break from real life. Help them forget about their bad haircut and their miserable boss. Celebrate with them when there’s a big reason, or nothing in particular. For when you want them to know they hold a special place in your heart. You love them THIS big. When you want a level playing field - where everyone has intense garlic breath and no one judges. Well, they might judge, but I promise, you won’t care.

Salt & Twine, Abuela & Abuelo, Cuban Pork Roast, Washington DC, 1957

Salt & Twine, Abuela & Abuelo, Cuban Pork Roast, Washington DC, 1957

I should warn you to be careful. When you serve this to people a special bond will be formed, and they will think they’re your favorite. They’ll probably want to lavish you with special gifts and acts of service. They might offer to give you money or clean your bathroom. They’ll definitely want to come back for more again soon.

Cuban Pork Roast, Sexy Mojo Marinade, Salt & Twine

Cuban Pork Roast, Sexy Mojo Marinade, Salt & Twine

DSC_1467

DSC_1467

You’ll be tempted to just drink the marinade. But don’t. It gets better. It’s a labor of love, so you’ll need a good playlist to keep you dancing while you work.  Put on some Beny Moré and sing along. Don’t worry that it’s in Spanish. It’s making your life better.

Citrus Marinade, Change Your Life Sexy Mojo Cuban Pork Roast, Salt & Twine

Citrus Marinade, Change Your Life Sexy Mojo Cuban Pork Roast, Salt & Twine

Cuban Pork Roast, Citrus Marinade, Oregano, Cumin, Dinner, Salt & Twine

Cuban Pork Roast, Citrus Marinade, Oregano, Cumin, Dinner, Salt & Twine

DSC_1475

DSC_1475

Make your pork roast happy - give her a rub down with your marinade and let her sleep on it all night long. Citrus and garlic are going to perfume your house while you dream delicious dreams and your mouth will water until you wake up in the morning. Disclaimer: I take no responsibility for pillow cases ruined with pools of slobber in your sleep. Deal with it.

DSC_1488

DSC_1488

DSC_1494

DSC_1494

Change-Your-Life, Sexy Mojo, Cuban Pork Roast

Ingredients 3-4 lb Pork Roast (pastured and organic is better, with a nice thick layer of fat on top) - traditionally made with a fresh pork ham, but a good shoulder or butt will do just fine.

Sexy Mojo Rub, Paste, Marinade 1/2 c. fresh squeezed lemon juice 1/2 c. fresh squeezed orange juice (I used blood oranges) 5 BULBS fresh garlic, minced ***yes, you read that right - BULBS. If in doubt, get extra!!!*** 3/4 tsp cumin 3 tsp oregano 1 Tbsp Celtic Sea Salt Fresh ground pepper, to taste

Directions To make the rub, combine garlic, cumin, oregano, salt, and pepper, and add a little bit of each juice in equal parts. Grind into a juicy paste with an immersion blender, food processor, or a regular blender. If the paste is too thick, just add a little more of each juice in equal parts until you are happy.

Tip: You can make this rub/marinade go as far as you need it to (up to the entire amount of fresh juice you've got). I like to rub my pork down with a pasty rub, and then add the rest of my juices in equal parts to use as extra marinade and reserve for later, or add it to my pan juices later to serve over the roast.

With a sharp knife, stab your pork and make a hole large enough for your index finger. Stuff the hole with your juicy paste. Repeat every few inches on all sides of your pork. Now rub down your roast with some more of your special sauce. Make sure it’s covered in that deliciousness.

Note: Traditionally we make this for large celebrations with large hunks of meat. This little roast is small enough that a few stabs with the knife and a really good rub down is probably enough.

Place it in a covered pan, fat side up, in the fridge and let it sit for at least 8 hours (but 24 hours will make it a-m-a-z-i-n-g).

When ready, take your pork out of the fridge and let it sit while your oven preheats, to take the chill off your meat. Preheat oven to 225F. Place roast in oven, covered with foil, and let it roast until meat registers about 150 F (approx 2.5 hrs for our little roast). Crank up heat to 400 F and remove foil until juices run clear, roast temp registers about 155 F and roast has browned nicely (approx 10 min). Let her rest about 15 minutes or so.

**RESERVE THE PAN JUICES. YOU'LL WANT TO SERVE THAT WITH YOUR ROAST!!**

To serve, cut off thick layer of fat (and make chicharones* for extra fun), slice and serve.

*Chicharones are fried pork rinds. They are phenomenal. More on that later. Don't be greedy. Go enjoy your Cuban Pork Roast and let it change your life.

PS This recipe is totally Paleo, GAPS, and WAPF legal and friendly, but who cares about that when it is so delicious?!?

Linking Up: Food Renegade's Fight Back Friday Real Food Forager's Fat Tuesday

A Year of Sickness and Heartache, Healing and Overwhelming Joy

The one about the "incident". Apologies are in order.