CUBAN STYLE CRISPY ROAST PORK - Puerco Asado

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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

 

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2 to 3 pound, trimmed, Pork Loin Roast

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2 Tablespoons Olive Oil

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˝ cup distilled White Vinegar

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4 cloves Garlic, peeled, mashed and chopped

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⅔ cup yellow Onion, peeled, ends discarded, finely minced

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1 Tablespoon ground Cumin

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1 teaspoon Garlic Powder

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1 teaspoon Onion Powder

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˝ Tablespoon Cayenne pepper

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3 Tablespoons fresh Parsley, chopped

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Salt, to taste

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1 Tablespoon ground Black Pepper

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8 Tablespoons dark Brown Sugar (light is ok)

Combine all dry ingredients. Mash and mix these together fully.
Wash the trimmed roast and pat very dry with paper towels

Rub the prepared roast vigorously and firmly with the dry mix, to coat completely.
Into a ZipLock® type bag add the olive oil and vinegar, then put the rubbed roast slowly.
Close the bag tightly around the rubbed roast.
Place bag into the refrigerator overnight, turning and kneading every couple of hours.
Preheat the oven to 325°.
Remove bag from the refrigerator.
Remove the pork roast from the bag, discarding the marinating liquid.
Cake-coat entire, now moist, roast with the brown sugar.
Roast on a rack at 325° until done, about 1˝ hours (also good grilled to internal temp of 160°.)
Allow roast to rest for 20 minutes at room temperature, slice
˝" thick.

 

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