Cuban Pork Roast I

Cuban Pork Roast I

82

"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."
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Ingredients

servings 626 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

82
  1. 107 Ratings

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Most helpful positive review

Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.

Most helpful critical review

This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was becaus...

Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot.

Excellent! Cooked it in the crock pot and we loved it!

This did not turn out good for me. I sampled the "paste" of the cumin, etc. and it was delicious... but something happened after cooking. It turned more sour than flavorful. Maybe it was becaus...

Of all the recipes I have found on this site, I use this the most! It makes the most amazing medianoches sandwiches ever (check out this recipe as well). I use dried, rather than fresh spices,...

This is an excellent recipe. Our family uses a very similar set of ingredients with only a few minor changes. Whole cumin seeds manually ground up adds an interesting dimension to the flavor. ...

This was absolutely fabulous! I used Swift/Kirkland's signature pork sirloin tip roast, certified by the AHA, only 20 calories of fat per 4 oz. It was so tender and juicy and wonderful. Serve...

I made this using a single loin pork roast in my crockpot, cooking on low for 6 hours. It turned out nicely, but I felt that the lemon/lime juices had somehow overpowered the dish. I may try a...

My family loved this recipe. We often eat at a Cuban restaurant near our home and this was as tasty and tender as the restaurants. Will make it again.

This dish was excellent, meat was very tender. For leftovers, I fried strips of the meat with grilled onions for fajitas. Also tried the cuban medianoches from this site and they are delicious ...