Growing up in an Italian/Cuban family, I made my fair share of pasta and other Italian food – this you all know if you’ve been around my blog for even a short period of time – but I’ve also been born into a family that knows their Cuban food. Yucca, black beans and rice, spanish mashed potatoes and gravy, roast pork, and more. Our Christmas Eve tradition to have these foods and not repeat the same things we enjoy for Thanksgiving.
Well, I can make a good pork, that much is true. It’s also true that I was not going to make a roast suckling pig, but I did make ROAST PORK! A suckling pig is just a baby thing and I don’t know how I feel about that, but also, where I even go about getting one. To be honest, I’m so excited because I do not have many more food holidays left that I just want to get ‘er done. GIT ‘ER DONE!
(I only have 6 more to make after today, wahoo!!)
I went to the grocery store, picked up a three pounder of luscious pork, marinated it in a homemade mojo dressing, and then roasted it for about 3 hours while my house smelled more and more like the best Spanish restaurant in Tampa Bay. I selected ribs on purpose because then I could decide whether I wanted to eat it like a cave woman, or just shread the meat from the bone (spoiler alert: I did both).
This is a minimal fuss recipe that only requires a large zip top bag and a baking sheet covered with aluminum foil. Set it and forget it, for about an hour per pound. Waft in the glory that is a roast pork in the oven.
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