Recipe 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."
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whole black peppercorns
fresh lime juice
pork shoulder, trimmed and tied
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.
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".
Excellent! Cooked it in the crock pot and we loved it!
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!
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 allrecipe.com's "roasted root vegetables with apple juice" & "black beans and rice" & shredded romaine and a mango salsa for a real cuban flair.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Pork Roast I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 444
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