Cuban Pork Roast I Recipe

Cuban Pork Roast I Recipe

How To Make Cuban Pork Roast I

This hearty and savory pork roast marinated in a tasty citrus marinade made of orange and lemon juice, garlic, and herbs bears the familiar taste of Cuba.

Preparation: 10 minutes
Cooking: 2 hours 30 minutes
Marinate and Rest Time: 12 hours 15 minutes
Total: 14 hours 55 minutes



  • 2tspcumin seeds
  • ½tspwhole black peppercorns
  • 4clovesgarlic,chopped
  • 2tspsalt
  • 1tsporegano,dried
  • cuporange juice
  • cupdry sherry
  • 3tbsplemon juice
  • 3tbspfresh lime juice
  • 2tbspolive oil
  • 4lbspork shoulder,trimmed, tied


  1. Heat a small, heavy skillet over medium heat.

  2. Add the cumin seeds and peppercorns to the pan. Stir constantly for about 2 minutes until fragrant and beginning to brown. Cool.

  3. Using a mortar and pestle, crush the toasted spices with garlic, salt, and oregano to make a paste. (This may also be done in a small bowl of a food processor.)

  4. Transfer to a small bowl, and stir in the orange juice, lime juice, lemon juice, sherry, and olive oil.

  5. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal.

  6. Refrigerate for 12 to 24 hours, turning the bag over occasionally.

  7. Preheat the oven to 325 degrees F.

  8. Transfer the pork and marinade to a roasting pan, and place in the oven.

  9. Roast for about 2⅓ hours, basting with the pan juices occasionally, or until an instant-read thermometer inserted in the center reads 145 degrees F.

  10. Add small amounts of water to the pan if it dries out.

  11. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes.

  12. Carve, and serve.


  • Calories: 583.94kcal
  • Fat: 44.35g
  • Saturated Fat: 14.64g
  • Monounsaturated Fat: 20.71g
  • Polyunsaturated Fat: 4.74g
  • Carbohydrates: 3.39g
  • Fiber: 0.25g
  • Sugar: 1.19g
  • Protein: 39.31g
  • Cholesterol: 161.03mg
  • Sodium: 601.42mg
  • Calcium: 47.37mg
  • Potassium: 741.70mg
  • Iron: 2.88mg
  • Vitamin A: 6.18µg
  • Vitamin C: 11.21mg
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