Mid-Atlantic Gardening: Summer Cooking, 1 by HollyAnnS

HollyAnnS wrote:
We have a family picnic coming on Sunday, and I got volunteered to cook again. I don't mind and really enjoy it. In my opinion good food and good company make a celebration memorable.
Originally We had enough leftovers from Julie's Birthday bash to feed everyone, but then we had to scoot down to my dad's place for in Florida for 3 weeks and Jamie's family and friends descended like a horde of locust to take care of our house, pool, and freezer. LOL So I moved to plan B. I decided I'd like to make Cuban roast pork for the reunion, must have been in Florida too long! So I just finished boning a 20# pork loin and mixing a marinate. It's back in the fridge till it cools off enough outside to open the house and slow roast it. Here's what I used:

4 cups lime juice
4 cups orange juice
6 Tbs. fresh Cilantro
3 Tbs. ground cumin
2 Tbs ground caraway
8-10 bay leaves
1 Tbs sea salt
1Tbs fresh cracked pepper
1 Tbs ground thyme
20-25 garlic cloves

Put the roast and 1/2 of the marinate in a bag and refrigerate for 3 hours or so, turning frequently.
Roast at 300*F for 2 hours and check to see if done, should be falling apart, or internal temp. 160*F
return to oven for 15 minutes. Cool and pull!

I never tried this one yet , so I'll let you know if I'm still a part of the family Sunday evening, or being shunned. Ric