Ok here is what I choose and thank goodness I had all the ingredients. It's one that Labs posted
Only took me several hours to find. It's in the fridge marinating now
You will need plenty of fresh garlic andSeville (sour) oranges for this dish. This is a delicious way to prepare Cayman's local fresh pork, which is sold in the meatcounters of our local supermarkets. If you don't have time to make your own marinade and want a speedy but similar taste, substitute an equal quantity of ready-made Kirby Spanish Barbecue Sauce orBadia Mojo marinade. I suggest adding a little fresh orange juice to these mixes, as they tend to be overly acidic. Both are availableat local supermarkets. Here is my recipe from Tortuga Rum Feverand Caribbean Party Cookbook.
Cuban RoastPork
Nothing is more delicious than boldly seasoned lechon asado, or roast suckling pig, the highlight of the traditional Cuban Nochebuena (Christmas Eve) celebration, Three Kings Day (Feast of the Epiphany) and many other Caribbean fetes. But if roasting a whole 20-pound pig isn't convenient, try this scaled down recipe for a delicious island-style pork feast.
1 8-pound bone-in fresh ham (shank portion) or boneless pork loinroast
12 large cloves garlic, peeled and mashed
1 tablespoon salt (coarse Kosher salt is best)
1 bay leaf, ground
2 teaspoons dried oregano
2 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon ground cumin
2 teaspoons fresh ground black pepper
1/3 cup olive oil
1/2 cup Tortuga Dark Rum (** Optional. You can substitute moreorange juice if you prefer)
1-1/2 cups sour orange juice, or 1-1/4 cups orange juice and 1/4cup Cayman lime juice
2 medium yellow onions, sliced into thin rings
1 teaspoon ground black pepper
1 teaspoon garlic salt
Trim off excess fat from pork and make shallow cuts all over meat. Combine garlic, salt, bay leaf, oregano, thyme,cumin and pepper in food processor and grind into paste. Place the pork on a plate to catch any seasoning drips. Rub seasoning mix into the pork, making sure it goes into the cuts in the surface. Put the roast in a large bowl or jumbo resealable zip-top bag.Combine onions, olive oil, and rum and bitter orange juice and blend well and pour over roast, turning so roast is covered with marinade. Cover bowl with plastic wrap or seal bag tightly and refrigerate 24 hours, turning roast occasionally so marinate thoroughly saturates all surfaces.
Preheat oven to 350F degrees. Remove roastfrom marinade (save marinade) and place fat side up in roastingpan lightly oiled with olive oil. Sprinkle with remaining pepperand salt. From here, the cooking methods vary according to cook.There are two suggestions from Cuban friends about how to cook lechon asado in the oven.
The first one: roast pork for an hour at350F, turning the meat during cooking so all sides are browned.After an hour, remove roast from oven, pour reserved marinadeand onions over roast and tent with aluminum foil. Return to oven and reduce heat to 300. Roast for 2-1/2 hours longer, basting often with pan juices and marinade, or until roast is well done.
The other method is to heat the oven to very low heat, 225 and cook the roast slowly, about 7- 8-hours-basting frequently withmarinade. Our Latin neighbors like their pork very well done,falling apart tender. Either way, the internal temperature should read at 180 degrees on a meat thermometer.
Let stand 20 minutes, covered, before serving. This might serve 6-8 people.
Serve with fried sweet plantains, whiteor yellow rice and black beans. You'll also want to have a bottleof Tortuga Hell-Fire Hot Pepper Sauce or other favorite Scotchbonnet sauce handy, since this traditional recipe does not use hot pepper.
