Don't be afraid of bone-in pork roasts. They are typically cheaper per pound and have a delicious flavor you can only get with cuts including the bone. Yes, you are paying for the bone, but you can use that bone to flavor bean soups, make into a delicious bone broth, and so much more.
Naturally I bought this pork roast from from a local farm, where the pigs are not given any antibiotics or added growth hormones. It is, I believe, a far superior product than anything mass-produced.
This roast is flavorful, tender, moist and delicious.
RECIPE
Ingredients
5-7 lbs bone-in pork shoulder or pork picnic roast
1/2 cup olive oil
1/2 cup lemon juice
1 tbls. oregano leaves
1/2 tbls. ground cumin
2-3 tbls. minced garlic
2 tsp. course-ground black pepper
1/2 tbls. parsley flakes
Whole peeled potatoes and carrots
One large onion, quartered
Method
Place pork roast in a large food storage container with a lid. Cross-cut the fat layer being sure to cut through fat to meat and poke pork in several places with the tines of a large serving fork. Pour olive oil and lemon juice over pork. Rub pork all over with remaining spices; cover and refrigerate at least 6 hours (or overnight), turning roast several times and rubbing in liquids and spices each time you turn the roast.
Preheat oven to 350 degrees. Remove roast from the refrigerator and place in a roasting pan sprayed well with cooking spray. Pour remaining marinade over roast, cover tightly with foil and cook one hour. Remove foil and continue roasting for 2 more hours. During the last hour of roasting add potatoes, carrots and onions.
Remove roast from oven, cover and let sit 10 minutes before carving. Serve immediately with roasted root vegetables.
Not a fan of Cuban flavors? Try my German Schweinebraten Roast
*Slow Cooker Option - Place roast, potatoes and carrots in slow cooker and cook on low 8 hours. The roast should slice and not shred apart. If you want it to shred, cook it on low 10 hours.
Enjoy,
Mary
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