The secret to this low-carb Cuban pork is the marinade. Let it sit overnight and then bake it slowly for 2 hours - juicy and so good!
Place the pork roast in a 8” x 8” casserole or baking dish.
Cut approximately 8-10 1-2” slots in the pork roast and insert a garlic clove in each one.
Mash up the remaining garlic cloves in a mortar and pestle, or in a food processor.
Combine the garlic with the sour orange marinade, lime juice, olive oil and seasonings.
Pour the marinade over the roast and cover the dish with tinfoil or plastic wrap.
Refrigerate for 30 minutes or overnight.
Preheat oven to 325F.
Cook the roast for 1 1/2 to 2 hours, until it reaches an internal temperature of at least 165F. I cooked mine to 190F so it would be fall-apart tender.
You can also broil the roast for the last few minutes to give it a golden color.
Allow the roast to rest for 5-10 minutes before cutting into it.
Use two forks or meat shredders to shred the pork roast.
Calories: 275 Per Serving
Net Carbs: 2 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.