Pork Roast
Spanish Style!
Bake 350 degrees
30 min. per pound
Get a Spanish ingredient called, "Mojo de La Lechoneta"
Spanish Garlic Powder (smell it, it's very strong)
Garlic Cloves (if you like that garlicky taste)
3 Sour Oranges (this comes in liquid form also)
Two days before baking
Pierce pork and push garlic cloves or powder into the pork. Pour the Mojo all over the pork and also the juice from the sour oranges. Every half day, turn over pork and baste. What I did once was saute onions, garlic (and I love Lowry's garlic salt), an ample amount of oregano and diced green pepper and top off with a touch of Bay Leaf (Bay Leaf is optional).
I poured this mixture over the pork together with the meat of the sour oranges, whenever I would turn the pork around, I would first take the onion mixture off to place on the new exposed side.
Remember to keep the pork covered so it gets nice and tender. Keep in the refrigerator.
Bake covered with fat side up. If you have a meat thermometer, it should read 170 degrees when roast is done. If you don't have a meat thermometer, pierce the roast with a fork, if the fork goes in real easy, it's done.
The last 30 minutes of roasting, remove foil cover so pork can brown
Note: Baste often (invest in a baster so you can suck up all the unwanted grease and have just tasty juice left). Happy Cooking.
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