Cuban Pork Roast II

Cuban Pork Roast II

18
KITKATY 2

"There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers."
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Ingredients

servings 633 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 56.8 g
  • 114%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 121 mg
  • 5%

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. In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
  4. Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).

Reviews

18
  1. 21 Ratings

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Most helpful positive review

I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman...

Most helpful critical review

I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I wil...

I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I wil...

I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman...

I used a pork shoulder roast. Was hesitant to use so much garlic, even though we love garlic. Use the suggested amount. The house smells wonderful. I just took it out of the oven and UUUM its ...

Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating leftovers and liked it even better. Overall the roast was juicy and flavorful without a great deal of effor...

I really didn't like the flavor of the marinade. I didn't like the rosemary.

My husband and I both agree, we prefer our normal method of cooking pork roast - plop it in the oven with some carrots and potatoes, a little bit of soy sauce, seasoned with garlic poweder, salt...

This was very yummy. I only used a 2lb roast, tripled the rosemary (I LOVE rosemary) and left out the dill. It only took 45 minutes to cook at 325, but I do 20 minutes per pound because I like...

This is one of my husbands favorites and my family has requested a copy of this recipe each and everytime I make it.

Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well.