CUBAN ROAST PORK (“Lechon Asado”)

• 1 de-boned Pork Shoulder (4-6 pounds)
• 3-4 cloves of Garlic
• 1 diced White Onion
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 Bay Leaf
• ˝ bundle of fresh Cilantro (leaves only)
• 1 ˝ cups White Vinegar
• 2 Red Onions, julienned
• 2 Limes, juiced

-- Puree your white onion, bay leaf, oregano, cumin, cilantro and vinegar in a blender or food processor; season the resulting marinade with salt and freshly ground black pepper, pour mixture over the pork shoulder, and refrigerate the meat for a minimum of 2 hours.

-- Make a few incisions into pork and stuff openings with the peeled garlic cloves.

-- Preheat oven to 325 degrees; place marinated shoulder in a reasonably deep roasting pan and cook for about 3 hours; be sure you let the meat rest for 15-20 minutes before slicing thinly.

-- Saute your red onions until they begin to caramelize; de-glaze pan with lime juice and then place red onion and lime juice mixture over top of the sliced pork; serve with black beans and rice and fried plantains for a complete Little Havana dining experience!

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