Cuban Pork Roast I Recipe -
Cuban Pork Roast I Recipe

Cuban Pork Roast I

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"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 Edit and Save

Original recipe makes 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2008

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
Jan 11, 2004

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 because I slow cooked for 6 hours (like some reviewers did) instead of BAKING 2-1/2 hours.?? I used a pork loin roast thinking it would be similar enough;maybe it wasn't. ?? I will give it another try without the crockpot and with the "pork shoulder tied roast".

Sep 10, 2003

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

Aug 09, 2008

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, but still cook them in a pan with crushed garlic. I generally don't marinate, but instead place the pork and marinade in a crock pot with a cup of chicken broth. 8-10 hours on low depending on the cut of meat. I have also used this recipe with beef tenderloin and shredded it to make soft corn tacos with onion and cilantro. Amazing!

Feb 03, 2009

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. A NOTE FOR OTHER READERS:DO NOT USE PORK LOIN!!! Pork loin is not the same as pork shoulder. The texture, taste an consistency of the meat is not the same. Use a pork shoulder (bone-in or boneless) or shoulder butt (aka, boston butt) which is the top part of the shoulder.

Jan 19, 2004

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. Served with's "roasted root vegetables with apple juice" & "black beans and rice" & shredded romaine and a mango salsa for a real cuban flair.

Oct 30, 2002

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 again, omitting those and strictly using the sherry/orange juice for liquids, which would result in a more subtle flavor.

Jun 19, 2003

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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