Cuban-Style Roast Pork

Cuban-Style Roast Pork

MOMconnected

"Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes."
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Ingredients

2 h 48 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Footnotes

  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 28
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We absolutely loved this! The rub and the marinade gave the pork great flavor. I roasted the pork shoulder exactly as stated in the recipe and then refrigerated overnight. The next day I cu...

Cuban Style Pork Roast Haiku: "So, this was awesome! I used a monster pork loin, just changed baking time." Followed the recipe and ingredients as written, but adjusted the baking time, just wat...

My review is based on the rub and the marinade which are excellent. I used different time and temperature & also used a sirloin bone-in pork roast instead of a pork shoulder. I would encourage...

I rarely leave a review on any of the recipes. But, this was amazing and I had to say thank you for sharing this recipe!! I followed the recipe exact however, I put the roast in the crock pot ...

This was a good recipe. I forgot to marinade the night before so the roast really only had about 3 hours before going into the oven. It cooked just about on schedule, reaching an interior temper...

This was delicious! I did a couple things differently, unintentionally. My roast marinated for two days because my schedule was too hectic to get it into the oven! I marinated it in a baking ...

I love all forms of pork and this recipe is top-notch! The marinade and rub has a unique and delicious flavor. I served it with Fried Plantains plus Black Beans and Rice.

Wow, this stuff is good! My daughter devoured these and didn't touch her rice until the end. Anyway, I didn't have the time to marinate so I decided to use my flavor injector for the first ti...

I have made a few of this type of recipes and this one is by far the best. Only thing I would say is I will increase the amount of marinade so there is more cooking sauce. I also added a slice...

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