Cuban-Style Roast Pork recipe

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Ingredients

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Nutrition Info

265.1 calories
carbohydrate: 2.1 g
cholesterol: 85.5 mg
fat: 14.8 g
fiber: 0.4 g
protein: 29.4 g
saturatedFat: 4.1 g
servingSize: -
sodium: 539.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

  2. Transfer half of the garlic and spice paste to a bowl, add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.

  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.

  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal, refrigerate, turning occasionally, 8 hours to overnight.

  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.

  6. Preheat oven to 400 degrees F (200 degrees C).

  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Recipe Yield

8 servings

Recipe Note

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

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