Garlic and Red Wine Cuban Roast Pork Recipe
Prepare to indulge in a succulent roast pork that’s steeped in the rich, aromatic flavors of garlic, red wine, rosemary, and oregano. This Garlic and Red Wine Cuban Roast Pork is not only a feast for the senses but also a true testament to the art of slow cooking. With a preparation time that spans overnight for marinating, this dish promises a depth of flavor that’s well worth the wait. Whether you’re hosting a family gathering or simply want to enjoy a savory meal, this recipe will impress and satisfy.
Ingredients
- 5 cloves garlic – finely chopped
- 6 cloves garlic – whole, halved
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 cup red wine
- 5 pounds pork roast – bone-in or boneless
Nutritional Information (per serving)
- Calories: 429.4
- Fat Content: 14.3g
- Saturated Fat Content: 5g
- Cholesterol Content: 178.6mg
- Sodium Content: 189.1mg
- Carbohydrate Content: 2.4g
- Fiber Content: 0.2g
- Sugar Content: 0.2g
- Protein Content: 62.8g
Preparation Time
- Marinating Time: 8 hours 30 minutes (preferably overnight)
- Cooking Time: 3 hours
- Total Time: 11 hours 30 minutes
Instructions
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Marinate the Pork:
- Begin by preparing the marinade. In a mixing bowl, combine 6 cloves of chopped garlic with dried rosemary, dried oregano, and red wine. Mix well.
- Place the pork roast in a large resealable plastic bag or a covered dish. Pour the marinade over the roast, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 8 hours or overnight. This allows the pork to absorb all the flavors and become tender.
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Preheat the Oven:
- When you’re ready to cook, preheat your oven to 325°F (163°C). This moderate temperature will ensure that the pork cooks slowly and evenly, resulting in a beautifully tender roast.
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Prepare the Roast for Cooking:
- Remove the pork roast from the marinade and place it into a large Dutch oven or a roasting pan. Discard the used marinade.
- With a sharp knife, make twelve slits in the surface of the pork roast. Gently insert a halved garlic clove into each slit. This technique infuses the roast with a delightful garlic flavor throughout.
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Roasting:
- Cover the Dutch oven or roasting pan with a lid or aluminum foil. Place the covered roast in the preheated oven and roast for approximately 3 hours. Cooking time may vary depending on the size and thickness of the roast.
- To ensure the pork is cooked thoroughly, use a meat thermometer to check the internal temperature. The thermometer should read at least 165°F (74°C) when inserted into the thickest part of the meat.
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Rest and Serve:
- Once the pork roast has reached the desired temperature, remove it from the oven. Let the roast sit, covered loosely with foil, for about 10 minutes. This resting period allows the juices to redistribute, resulting in a moist and flavorful roast.
- After resting, slice the pork into servings and enjoy. This roast pairs wonderfully with a variety of side dishes, from roasted vegetables to a simple green salad.
Serving Suggestions
For an authentic Cuban experience, serve your Garlic and Red Wine Cuban Roast Pork with traditional Cuban sides such as black beans and rice, fried plantains, or a fresh avocado salad. The richness of the pork, combined with its flavorful marinade, creates a satisfying and memorable meal.
This recipe brings together the savory essence of Cuban cuisine with the elegance of a well-prepared roast. With its simple ingredients and straightforward instructions, it’s an ideal choice for both special occasions and everyday dinners. Enjoy the blend of aromatic spices and tender meat that makes this roast a standout dish on any table.
