Cuban Pork Roast
Infused with the vibrant flavors of Cuba, this Cuban Pork Roast is a mouthwatering dish that's perfect for family dinners or celebrations. Made with tender pork shoulder marinated overnight in a zesty blend of fresh orange and lime juices, garlic, oregano, and cumin, this recipe ensures every bite is bursting with citrus and spice. Slow-roasted to perfection, the pork becomes incredibly juicy and fork-tender, while the caramelized onions add a rich, savory touch. The low-and-slow cooking method allows the flavors to meld beautifully, and basting with the reserved marinade keeps the meat irresistibly moist. Serve this deliciously shredded pork alongside traditional sides like rice, black beans, and fried plantains for an authentic Cuban feast that will transport your taste buds straight to the tropics. Perfect for meal prep or feeding a crowd, this Cuban Pork Roast is a surefire hit for anyone craving bold, comforting flavors!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 1 cup Orange juice (preferably fresh)
- 0.5 cup Lime juice (freshly squeezed)
- 0.25 cup Olive oil
- 8 Garlic cloves (minced)
- 2 tsp Dried oregano
- 2 tsp Ground cumin
- 2 tsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 White onion (thinly sliced)
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper to make the marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is well-coated. Add the bay leaves to the marinade.
Seal the bag or cover the dish tightly. Marinate the pork in the refrigerator for at least 12 hours or overnight for best flavor. Turn the pork occasionally to evenly distribute the marinade.
Preheat your oven to 275°F (135°C). Remove the pork from the marinade, reserving the marinade for basting. Place the pork in a roasting pan, fat side up, and spread the sliced onions around the pan.
Cover the roasting pan tightly with aluminum foil and roast in the oven for approximately 4-5 hours, or until the pork is tender and easily falls apart when shredded with a fork.
During the roasting process, baste the pork with the reserved marinade every hour for added moisture and flavor.
Once the pork has finished cooking, uncover and allow it to rest for 15 minutes. Shred the pork with two forks, discarding any large fatty pieces or the bone if using a bone-in shoulder.
Serve the shredded pork with the roasted onions on the side. This dish pairs wonderfully with rice, black beans, and fried plantains for a classic Cuban meal.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
