Cuban Pork Roast II Recipe -
Cuban Pork Roast II Recipe

Cuban Pork Roast II

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"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 Edit and Save

Original recipe makes 8 servings Change Servings


  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).
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2005

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 who tends toward very mild tastes. The only thing I did differently is that I cooked the roast in an oven bag and I think that helped keep it juicy

Most Helpful Critical Review
Jul 14, 2003

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 will definitely salt and pepper the roast before cooking it. Otherwise, the marinade made it pretty good!


21 Ratings

Jul 14, 2003

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 delicious. GAve the bone to the dog, Mr. Magoo, I think he likes it also. I marinated the roast for 2 days. 2 THUMBS UP !!!!!

Feb 02, 2003

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 effort.

Jul 14, 2003

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

May 04, 2004

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, pepper and paprika. No fuss, no marinating. I wasn't fond of the wine taste this recipe gave the meat, and the garlic stuffed in it had an odd texture I didn't like. FWIW, I used a 2-lb roast, used the called-for amounts of spice but halved the amount of wine and marinated for about 24 hours. On the upside, this did prompt me to get out my old dutch oven and re-season it. I'll be using it now for all my roasts!

Jan 25, 2004

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 my pork to be medium, not well done. Very good recipe; will definately be making again.

Jul 14, 2003

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


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

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

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