Garlic And Red Wine Cuban Roast Pork - cooking recipe
Ingredients
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5 lbs pork roast, with bone
6 cloves garlic, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 cup red wine
6 cloves garlic, halved
Preparation
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Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
Preheat oven to 325 degrees F.
Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
Insert a halved garlic clove in each slit.
Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
Let sit for 10 minutes before slicing and serving.
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