Perk up pork with an overnight spicy-citrus marinade. Lightly toasting the cumin seeds and peppercorns in a dry pan turns up the heat on this full-flavoured roast. Serve with black beans and rice for a true Cuban-inspired meal.
Something else. This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavourful. Maybe it was because I slow cooked for 6 hours instead of BAKING 2-1/2 hours?? I used a pork roast thinking it would be similar enough; maybe it wasn't?? I will give it another try as written. - 24 Jul 2008
This was really disappointing. The photo that accompanies the recipe gives the impression that you're going to get a pulled pork consistency, yet despite following the instructions to the letter - including the use of the meat thermometer to take it out at 63 degrees - I just got a boring bit of roast pork which the marinade had done little to penetrate, along with rubbish crackling because I'd followed the instructions and therefore not given it an initial high temperature blast. I won't be trying it again. - 21 Apr 2018
- 30 Apr 2013