Cullen's Cuban Sirloin Pork Roast
1 x 5 pounds pork roast shoulder - sirloin * , up to
1 head garlic or to taste
3/4 cup orange juice bitter OR
3/4 cup orange juice & lime juice mixed
1 tsp oregano
1 tsp cumin
1 tsp black pepper
salt to taste
2 lrg onions sliced
Method :
* Any fresh pork roast including Picnic
Trim fat from roast and, with knife, pierce some holes on top of the roast. Mash
garlic with salt and add other ingredients except onions. Rub this on roast and
insert some in the holes. All of this is in a plastic bag or glass dish. Cover
with onions and refrigerate, at least overnight. Barbara has marinated this up
to a day and a half. Bake in a covered baking pan at 275 degrees F. for 5-6
hours. Low temps work best. Turn once halfway through cooking. Take roast out of
the oven and let stand 20 minutes before carving.