Roast Pork Havana

Recipe courtesy of Norman Van Aken. From his book, Feast of Sunlight
Episode: Florida with Norman Van Aken
TOTAL TIME: 4 hr 47 min
Prep: 15 min
Inactive Prep: 2 min
Cook: 4 hr 30 min
YIELD: 8 to 10 servings
LEVEL: --

ingredients

  • 1 tablespoon freshly toasted and ground black pepper
  • 1 tablespoon freshly toasted and ground cumin seeds
  • 3 large cloves garlic, sliced thin
  • 1 (9-pound) fresh pork butt (not smoked), with skin removed
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Whisk together the juices, oil, spices, and sliced garlic. Now put the ham in a bag large enough to hold it and pour in the marinade. Tie up the bag. Let this marinate in the refrigerator for at least 2 days and up to 4 days.
Preheat oven to 325 degrees F.
Take the pork out of the marinade and put it into a Dutch oven or roasting pan, fat-side-up. Cover and cook for 1 1/2 hours. Turn it fat-side-down, cover and cook another 1 1/2 hours. Turn the meat one last time and cook 1 hour more. Now the meat should be almost falling off the bone. If it is not, it needs more time covered in the oven.
Turn up the heat to 375 degrees F and cook, uncovered, 30 minutes to brown.
Now remove the roast to a cutting board and allow it to rest a few minutes.
Pull apart the pork with 2 large forks, degrease the remaining drippings from the roasting pan and pour the jus over it. Toss and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.