Cuban roast pork with sautéed sweet potatoes and thyme
| Servings |
| 6-8People |
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Ingredients
- 1.8Kg Shoulder of pork4oz
- 4 Sweet potatoesPeeled and cut
- 25Ml SherryI use a medium sherry
- Juice of1 Orange
- Juice of 2 Limes
- 1tbsp Cumin seeds
- 1/2tbsp Black peppercorns
- Ground pepper
- Salt
- 1tbsp Dried oregano
- 6Sprigs Thyme
- 8 Cloves of garlic
- 4tbsp Cooking oilI use olive oil, but you can use which ever oil you normally use for cooking
Instructions
- This first bit needs to be done the night before as the pork needs to be marinated. With small heavy bottomed pan, heat and then add the peppercorns and cumin seeds, toast until fragrant – making sure you keep them moving once toasted, cool then crush in a pestle and mortar, then add in 6 of your garlic cloves, oregano and a pinch of salt and make into a paste.
- Next put the paste in to a bowl and add the orange and lime juice the sherry and 2tbsp’s of oil and mix it all together. Stab the pork all over and put it into a resealable bag and pour the marinade all over, seal the bag and massage the marinade in, then pop in the fridge turning every now and then (if you can leave for 24hrs you can do it for less time but I have found the longer you leave it the better)
- Heat your oven 200°C, 400°F or gas mark 6. Pop the joint in a roasting tray saving the marinade, and cook for 30mins, then turn the oven down to 160°F, 325°F or gas mark 3 and cook for a further 2hrs. Baste frequently with the meat juices and the left over marinade. Around 30min before your pork is ready, put on a pan of salted water with you sweet potatoes in it, bring to the boil and the simmer for 5mins and drain.
- Heat the oil in a large frying pan, add the cooked sweet potatoes, 2 whole garlic cloves and the thyme. Over a medium heat cook for 5mins and turn and turn again every 5mins until they are lovely and crispy. Season.
- Once cooked though, remove the pork from the roasting tray and leave it to rest, covered with foil for around 15mins, once rested carve and serve with the sweet potatoes.
Recipe Notes
This is, for me a perfect Sunday roast, and don’t forget that no Sunday roast is complete without Yorkshire puddings! You could probably make a lovely jus with the meat juices but I’m just not that good so I tend to just pour any juices back over the meat although I have found that with the fat on the top of the joint and the marinade it keeps it quite moist.
This is is a collaborative post, all thoughts and opinions are my own.