Rocky Mountain Cuban Pork

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner

Ingredients

1/2 cup extra-virgin olive oil, divided
2 pounds lean pork loin, cut into 4 to 6 pieces
4 cups orange juice, divided
1 cup fresh lemon juice, divided
4 cloves garlic, minced
1 teaspoon ground cumin
salt and freshly ground black pepper, to taste
black beans and rice (optional)

Instructions

In a skillet over medium-high heat, warm 1 tablespoon oil. Add pork and sear.

In a bowl, combine ¼ cup oil, 1 cup orange juice, and ¼ cup lemon juice. Set aside.

When meat is browned, reduce heat to medium. Add garlic, cumin, and salt and pepper. Cook for about 30 seconds. Do not burn garlic. Slowly pour in orange juice mixture. Baste meat with a spoon. Continue basting every 15 minutes for 1 hour. When liquid is reduced and thickened, add remaining oil, 1 cup orange juice, and 1⁄4 cup lemon juice. Continue basting every 15 minutes until pork is tender, adding remaining orange and lemon juices as needed when liquid reduces. Serve with black beans and rice, if desired.

Yield: 

Makes 4 to 6 servings.

Credit: 

Barbara Vogel, Gibsonton, Florida

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