Garlic And Red Wine Cuban Roast Pork - cooking recipe

Ingredients
    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
    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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