Zutaten für Roast Pork Cuba Libre
- Dark Rum
- 1 cup cola
- Limes, Juice Of
- 1/4 cup honey
- 1/2 cup packed brown sugar
- 1/4 cup kosher salt
- Pork Roast
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roast Pork Cuba Libre? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Roast Pork Cuba Libre
- In a large bowl, combine 1 cup dark rum, 1 cup cola, 1/2 cup fresh lime juice, 1/4 cup kosher salt, 1/2 cup packed brown sugar, and 1/4 cup honey. Whisk until the salt and sugar are completely dissolved.
- Place the pork (approximately 3-4 lbs) in a large resealable bag or container. Pour the brine over the pork, ensuring it's fully submerged. Marinate, covered, in the refrigerator for at least 24 hours, or up to 48 hours for maximum flavor.
- Preheat oven to 450°F (232°C).
- Remove the pork from the brine and pat it dry with paper towels. Place the pork in a roasting pan.
- Roast uncovered for 30 minutes at 450°F (232°C) to sear the outside.
- Reduce the oven temperature to 325°F (163°C). Cover the roasting pan tightly with foil.
- Continue roasting for approximately 1 to 1.5 hours, or until the internal temperature of the pork reaches 145°F (63°C) for medium. For a whole pork shoulder, cooking time may be significantly longer – use a meat thermometer to ensure it reaches 190°F (88°C).
- Remove the pork from the oven and let it rest for at least 15 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1180 g
Sugar
627g
Fat
0g
Carbs
54g
