Make this delicious Latin pork roast with spicy rub – a wonderful dinner treat for any occasion.
whole bone-in skinless pork shank (16 to 18 lb)
medium red onion, cut into thin wedges
tablespoons ground cumin
tablespoons all-purpose Peruvian seasoning (aji peruano) or ancho chile powder
cloves garlic, peeled, crushed
cup fresh lime juice
Heat oven to 325°F. Using long narrow knife, cut about twelve 2-inch deep slits in pork. Place onion wedge in each slit.
In medium bowl, mix rub ingredients to form a paste. Using hands, rub entire pork shank with paste, working rub into meat. Place pork on large rack in roasting pan.
Bake 6 1/2 to 7 hours, basting with pan juices after 2 hours, every 30 minutes, until meat reaches internal temperature of 145°F. Let stand about 20 minutes before cutting into thin slices.
Ancho chile powder can be found at most grocery stores. It has a rich pungent flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.