Cañón de Cerdo (Colombian-Style Pork Loin Roast)
Ingredients
- 5 pounds pork loin roast
- 6 scallions diced
- 1 tablespoon ground achiote
- 3 teaspoons ground cumin
- 10 garlic cloves
- 2 yellow onions diced
- 5 cups of beer
- ¼ cup vegetable oil
- Salt and pepper to taste
- 2 bay leafs
Instructions
- Place the scallions, achiote, cumin, onions, garlic and 2 cups of beer and blend until smooth.
- Add the marinade evenly over the pork and cover.
- Let the pork marinate in the refrigerator for 1 to 2 days.
- Pre-heat the oven to 300 degrees F, bake for about 3 hours, turning the pork roast over after 1 hour to brown the other side. Baste with the remaining beer and vegetable oil, about 5 times throughout the cooking time.
- Remove from the oven and place on a cutting board. Cover with aluminum foil and allow to rest for 10 minutes. Slice the pork thinly and serve with your favorite side dishes.
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This Cañon de Cerdo is a popular Colombian dish from my hometown of Antioquia. It is usually made for dinner parties, especially during the holidays and trust me, it will be the star of your dinner table!
I used my grandmother's marinade recipe for this dish. Mamita was always very particular about the marinade she used and the time in which the meat or poultry was marinated. It was important to me to be sure I followed her recipe when it came to the marinade instructions.
Mamita often talked to me about the basics of Colombian cooking, including marinades, and her food was always very tasty. So that's to Mamita for this one!
Buen provecho!
Erin
I don’t want to sound stupid, but am I supposed to put the garlic cloves in whole or do I mince them? I’m learning many Colombian recipes because our children are from Colombia.
Thank you!
Erica Dinho
minced or chopped
Wendy
hello...where to we place the bay leaves?
Maria
Wikipedia says there are stouts, pale ales and other Colombian beers...which style is the best to use?
sara
Erica: my daughter is making this pork dish (as well as natilla and bunuelos) for a Spanish project. Can this be made the night before and brought in in a crock pot? Do you know if the other two items can be made Sunday night for a Monday presentation -- i wasn't sure they would keep.
Erica
Sara, Just you can make everything the night before.
The Cañon is good cold too. I prefer eating my buñuelos the same day, but you can try to store them in a cookie container. Cover the natilla and place in the fridge until ready to go!
Anonymous
Thanks! We will be cooking the pork this afternoon. Do we remove the pork from the dish with the all of the marinade and roast in a fresh dish and just periodically baste with the vegetable oil and 3 cups beer? we can't wait! The girls decided to make the Natilla and a lime aid drink since the bunuellos are best hot and fresh. We can't thank you enough for your response!
Anonymous
Hi Erica. I am not sure if my reply transmitted, but we were wondering if we roast in a "fresh" dish and just baste with the vegetable oil and beer combo. Also, should the roast be on a shallow rack? Thanks so much!
Erica
Discard the marinade and baste with the remaining beer and vegetable oil, about 5 times throughout the cooking time.
Jackie
Thank you! This will be one of my dishes for my veinticuatro. 🙂
Jackie
Erica thank you for the wonderful recipes. I was wondering whether you use a conventional or a dan forced oven for this one? Thanks again:)
Erica
Conventional oven.
Oysterculture
Oh my, this sounds like heaven - 5 c of beer - cannot wait to give it a try.
Diana
Tu receta no menciona que hacer con Los clavos....
Erica
Diana, La receta no tiene clavos!
Kate
Erica, what kind of beer do you use for marinades?
Malice
Info on Colombian beer:
en.wikipedia.org/wiki/Beer_in_Colombia
grace
columbian style suits me just fine--this sounds amazing!