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Cuban Pork Roast I

By: Christine L.  
"Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork."

Rating: This weblink has been rated 62 times with an average star rating of 4.4 Read Reviews (51)

Rate/Review | 1,569 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 teaspoons cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 4 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/3 cup orange juice
  • 1/3 cup dry sherry
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 pounds pork shoulder, trimmed and tied

Directions

  1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  3. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  4. Preheat the oven to 325 degrees F (165 degrees C).
  5. Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 626 | Total Fat: 49.3g | Cholesterol: 161mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by MARYKC 
Excellent! Cooked it in the crock pot and we loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by FlFire 
Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2004 by somethingdifferentagain?! 
This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2004 by LEEANN1222 
This was absolutely fabulous! I used Swift/Kirkland's signature pork sirloin tip roast,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2002 by DEBORAH 
I made this using a single loin pork roast in my crockpot, cooking on low for 6 hours. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by DEBMCE4 
This dish was excellent, meat was very tender. For leftovers, I fried strips of the meat with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by CATHERINEBYRD 
This really did taste like the cuban restaraunt. It was excellent. I will make this again... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2003 by KWW49 
My family loved this recipe. We often eat at a Cuban restaurant near our home and this was as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2003 by JULIEFALCON 
This is excellent. I followed the recipe to the letter, and it came out unbelievably tasty and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2003 by RKW 
Had this for dinner last night and just had to share that this is one of the best recipes... MORE

 
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