Sunday, January 29, 2012
Cuban Pot Roast
As the boxes pile up and moving day nears closer and closer, I'm trying desperately to not bring anything new into our home seeing as it'll just add to the "stuff" that needs to be packed up. I'm even going so far as to not buy anymore groceries. This task is proving to be both frustrating at times and challenging, but not impossible. Thankfully we have a well stocked pantry and freezer, and our fridge has enough fresh produce to lend to these last few meals.
Last night as I pondered what to make for dinner I spied a big ol piece of pork in our fridge that wasn't getting any younger. I've been craving rice (don't ask) so figured why not make a Cuban inspired pot roast and serve it with some lightly spiced rice. I also made some hot and spicy sweet potato fries to accompany the pork and rice and it was one of my favourite meals in a long time. Thank goodness there's lots of leftovers because I could (and will) eat this all day.
Adapted from Martha Stewart
The recipe called for a 3 1/2-4 lb pork roast but I just had a 2 1/2 lb one and adjusted the recipe and cook time as needed.
2 1/2 lb pork roast
salt and pepper
1 yellow onion, chopped
1 whole head of garlic, chopped
juice of 2 oranges
juice of 3 limes
1 tablespoon oregano (fresh would be best, but I used dried as it was all I had on hand)
2 teaspoons cumin
Preheat oven to 450 degrees with rack in lower third of oven. Pat pork dry and season liberally with salt and pepper. Place in dutch oven (should fit snugly).
In a skillet over medium-high heat, heat oil and saute onions and garlic until softened, about 4 minutes. Add juices and bring to a boil. Remove from heat add spices.
Pour sauce over pork in dutch oven. Roast uncovered for 30 minutes, then remove from oven and ladle sauce over pork thoroughly. Reduce oven heat to 350 degrees and put pork back in oven still uncovered and cook for another hour, basting again after 30 minutes.
Remove from oven, cover and let rest for 15 minutes before slicing. Serve on spiced rice with sauce spooned over top.
1 cup rice (I used half brown and half white)
large pinches of ground allspice, coriander, and cumin
1 bay leaf
2 cups water
In a saucepan over medium heat add oil, rice, and spices. Stir well and cook until aromatic, a few minutes. Add 2 cups of water, cover and bring to a boil. Once boiling keep covered and reduce heat to simmer. Let cook until water is absorbed, stirring occasionally. Remove bay leaf before serving.