I have to admit I have never been to Cuba, but I would really love to visit now that it is open to Americans to come in and stay! I hate to drop the Kardashian’s name in it but I saw them visit and Jezebel wrote an article about it here. Too funny!
I am always looking for new Whole30 recipes and now that it is the new year I am more determined to be creative with my meals. It is easy to fall into the monotonous cycle of food, so I knew that when I started Whole30 I would become a better chef. In gardening, good gardeners have the green thumb, in cooking, I have the opposite! LOL! I always seem to burn, or under, or over cook, and just the act of cooking more has made me more present when I cook, despite my two little boys running around the kitchen. I have to say my cooking skills are like a C+ right now, better then the D- I had before.
Onto the recipe, this came out excellent! Normally on the Whole30 diet you cannot drink juice however you can cook with it. This was the first time I cooked with juice and it really added a tangy and bright flavor.
• ¾ cup extra virgin olive oil
• ¼ cup lime juice
• ½ cup orange juice
• 1 teaspoon of lime zest
• 1 teaspoon of orange zest
• 6 garlic cloves, chopped up finely
• 1 ½ cups of cilantro
• 2 tablespoons of oregano
• 2 teaspoons of ground cumin
• 1/6 cup of mint leaves, chopped up finely
• 1 teaspoon of Himalayan pink salt
• 2 tablespoons of black pepper
• 2 pounds of boneless pork shoulder, in one piece
STEP 1 – Add the cilantro, mint, garlic, orange juice, zest, lime and orange juice, oregano and cumin to a bigger ziplock bag and add the pork. Mash it around so that all is mixed up and coated nicely. Place in refrigerator and let sit overnight.
STEP 2 – Preheat the oven to 425 degree Fahrenheit. Place a wire or cooling rack in your baking pan and take out the pork, leaving the marinade in the bag. Add the salt and pepper to the pork now, and add 4 cups of water to the bottom of the pan, then drop into the oven for 35 minutes. Bring the temperature down to 400 for an hour. If you are fancy and have a meat thermometer, inside temp of the meat should read 170 when ready.
STEP 3 – Pull out and let cool for 40 minutes before slicing, this allows the juices to redistribute to make sure you have the perfect texture! Carve and serve!
My mother used to make pork at home but would use a BBQ sauce which was nice. I will try to find another Whole30 compliant recipe and will share soon!