Cuban 24-Hour Roast Pork Recipe

Cuban 24-Hour Roast Pork Recipe

How To Make Cuban 24-Hour Roast Pork

This Cuban pork roast is glazed with flavorful ingredients and the brine for the boneless pork shoulder roast highlights tangerine juice flavor with spices.

Preparation: 15 minutes
Cooking: 6 hours 17 minutes
Chill and Marinate Time: 1 day
Total: 1 day 6 hours 32 minutes



For the Brine:

  • ½cupfresh orange,or tangerine juice
  • ¼cupkosher salt
  • 2tbspbrown sugar
  • 1tbsprosemary,dried
  • tsppaprika,smoked or sweet
  • tspwhole black peppercorns
  • ½tsporegano,dried
  • 3garlic clove
  • 1pork shoulder roast,boneless

For the Glaze:

  • ½cuptangerine sorbet,or lemon, or orange
  • 2tbspfresh tangerine,or lemon juice
  • 2tbspbrown sugar
  • 1tbspfresh lime juice
  • orange slices,optional
  • cilantro,chopped, optional
  • 24Boston lettuce leaves,about 2 heads
  • fresh salsa


  1. In a small bowl, stir together 2 tablespoons of orange juice and cornstarch until smooth. Set aside.

  2. In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are lightly golden for about 3 minutes.

  3. Add the remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup for about 6 minutes. Whisk in cornstarch mixture; boil for 1 minute. Remove saucepan from heat and set aside.

  4. Place pork slices cut side down on the work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.

  5. In a 12-inch nonstick skillet over medium-high heat, melt butter with the remaining 1 tablespoon oil.

  6. Add pork and cook in batches until browned and cooked through for about 4 to 5 minutes per side. Transfer pork to a platter.

  7. Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits.

  8. Stir in juices from pork on a platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.


  1. In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano, and garlic. Bring to a boil; cook, stirring until salt and sugar dissolve for about 30 seconds.

  2. Pour into a large bowl and let cool slightly. Stir in 3½ cups of water. Refrigerate until cold for about 30 minutes.

  3. Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate for 24 hours, turning bag once.

  4. Preheat oven to 300 degrees F. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork for 6 hours, or until meat is very tender.

  5. Remove pork from the pan and set aside for 30 minutes. Pour pan juices into a bowl and skim off the fat. Set aside; do not clean the pan.

  6. Preheat broiler. Remove strings from pork and return pork to pan.

  7. Glaze:

  8. In a bowl, stir together sorbet, tangerine juice, brown sugar, and lime juice. Spread pork with glaze and broil about 5 inches from heat until browned for about 3 minutes.

  9. Remove roast to a cutting board and let rest for 15 minutes. Add pan juices to other reserved juices and reheat in a saucepan.

  10. Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired.

  11. To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up, and eat.


  • Calories: 86.57kcal
  • Fat: 3.10g
  • Saturated Fat: 1.07g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.27g
  • Polyunsaturated Fat: 0.43g
  • Carbohydrates: 10.50g
  • Fiber: 1.18g
  • Sugar: 8.76g
  • Protein: 4.75g
  • Cholesterol: 14.88mg
  • Sodium: 186.65mg
  • Calcium: 27.18mg
  • Potassium: 179.06mg
  • Iron: 0.60mg
  • Vitamin A: 31.08µg
  • Vitamin C: 18.82mg
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