Adobo Marinated Pork Roast
This was one delicious meal, the holidays are coming up and what better way to try something new. This pork roast will leave your guest licking their fingers.
Length of time from start to finish: 2 hour 20 min
- 6 lb Frenched pork roast
Cheesy mashed potatoes:
- 1 cup Chihuahua melting cheese (sub mozzarella cheese)
- 1 lb golden potatoes
- 2 tbsp milk
- 1/2 stick of butter
- Salt and pepper to taste
- 2 oz achiote paste
- 2 tsp oregano
- 1 tsp whole pepper corns
- 5 garlic cloves
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Let’s prep the pork roast. Score the fat about 1/4 inch deep. This will allow the salt to go deep into the meat. Place the pork roast in the refrigerator and leave uncovered overnight.
-The next day preheat your grill to 350 degrees. (create a 2 zone cooking on your grill) now make the adobo paste.
-In a blender add the adobo ingredients and blend until smooth. Now take out the pork roast and slather it all over, sear the pork roast first. Give it a nice char, then set it opposite of the heat and let it cook until 145 internal temperature.
-When the pork is done, let it rest and let’s make the mashed potatoes.
-Peel the skin off the potatoes and cube them up. Boil until soft. Use a fork to see how tender they are.
-Then strain them and add the butter, milk, and cheese but do not have the flame on. The heat from the potatoes will be enough to melt everything.
-Once the potatoes are well combined, add salt and pepper to taste. Now slice up the pork roast and serve along with the mashed potatoes.
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