Ingredients for Garlic And Red Wine Cuban Roast Pork
- 1 (2-4 pound) boneless pork shoulder roast
- 6 cloves garlic minced, plus 12 halved garlic cloves for stuffing
- 1 tablespoon dried rosemary
- 2 tablespoons dried oregano
- 1 bottle (750 ml) dry red wine
- 1 teaspoon salt
- ½ teaspoon black pepper
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How to Make Garlic And Red Wine Cuban Roast Pork
- In a large bowl or resealable bag, combine the pork roast with 1 bottle (750ml) of dry red wine, 6 cloves of minced garlic, 2 tablespoons of dried oregano, 1 tablespoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Marinate in the refrigerator overnight (or for at least 6 hours).
- Preheat your oven to 325°F (165°C).
- Transfer the pork roast and marinade to a large Dutch oven or oven-safe roasting pan. Using a sharp knife, make 12 slits about 1 inch deep into the roast.
- Insert a halved garlic clove into each slit.
- Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil. Roast for 3 hours, or until a meat thermometer inserted into the thickest part of the meat registers at least 165°F (74°C).
- Remove the lid or foil during the last 30 minutes of cooking to allow the pork to brown slightly.
- Once cooked, remove the pork from the oven and let it rest for at least 10 minutes before slicing and serving. Enjoy the incredibly tender and flavorful result!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
24g
Carbs
0g
