{"id":2650,"date":"1999-12-04T13:35:50","date_gmt":"1999-12-04T13:35:50","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/cuban-pork-roast\/"},"modified":"1999-12-04T13:35:50","modified_gmt":"1999-12-04T13:35:50","slug":"cuban-pork-roast","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/cuban-pork-roast\/","title":{"rendered":"Cuban Pork Roast"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 3-lb. loin or shoulder pork roast, boned, rolled &amp; tied<br \/>\n3 cloves garlic, slivered<br \/>\nMarinade:<br \/>\n4 dried hot peppers<br \/>\n1 medium green bell pepper, seeded &amp; coarsley chopped<br \/>\n1 onion, coarsely chopped<br \/>\n2 cloves garlic, minced<br \/>\n1 tsp. cumin<br \/>\n1 tsp. dried basil<br \/>\n1 tsp. freshly ground black pepper<br \/>\n1\/2 tsp. ground cinnamon<br \/>\n1 bay leaf<br \/>\nJuice of 2 limes<br \/>\n1 can, 15 oz., tomato paste<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Using the tip of a small knife, make slits on the top &amp; bottom of the roast. Stuff slivers of garlic into the slits &amp; set the roast in a large bowl. To prepare the marinade, place a skillet over medium-high heat &amp; add all the ingredients, except the lime juice, &amp; tomato paste. Cook while stirring until the vegetables are charred. Remove the skillet from the heat &amp; stir the lime juice into the marinade. Pour over the roast &amp; turn to coat thoroughly. Cover with plastic wrap &amp; refrigerate overnight, turning occasionally. Preheat oven to 350. Take the roast out of the marinade &amp; set in a roasting pan. Reserve the marinade. Cook the roast 35 minutes to the pound, or until a meat thermometer reaches 165. Combine the tomato paste with the reserved marinade in a small saucepan. Heat to a boil, then reduce heat &amp; simmer for 5 mins. Taste &amp; adjust seasonings before removing hot peppers &amp; bay leaf. Transfer the roast to a serving platter &amp; allow to stand 10 minutes before slicing. Spoon the sauce over the sliced meat. Makes 6 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 3-lb. loin or shoulder pork roast, boned, rolled &amp; tied 3 cloves garlic, slivered Marinade: 4 dried hot peppers 1 medium green bell pepper, seeded &amp; coarsley chopped 1 onion, coarsely chopped 2 cloves garlic, minced 1 tsp. cumin 1 tsp. dried basil 1 tsp. freshly ground black pepper 1\/2 tsp. ground cinnamon 1 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-2650","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2650"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2650\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}