Cuban Special
Indulge in the vibrant flavors of the "Cuban Special," a showstopping dish that brings the taste of the Caribbean right to your table. This recipe features tender, slow-roasted pork shoulder marinated in a zesty blend of orange and lime juices, garlic, and warm spices like cumin and oregano. Served alongside fluffy white rice, tangy black beans, and perfectly fried sweet plantains, this dish is a harmony of bold and comforting flavors. Finished with a garnish of fresh cilantro, the Cuban Special is a deliciously balanced meal that’s perfect for family dinners or special occasions. With just 25 minutes of prep and hours of slow roasting, it’s a simple yet unforgettable way to enjoy authentic Cuban cuisine in your own kitchen.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 lbs pork shoulder (bone-in)
- 1 cup orange juice
- 0.25 cup lime juice
- 6 garlic cloves, minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 1.5 cups white rice
- 15 oz black beans (canned, drained and rinsed)
- 2 baking bananas (plantains)
- as needed vegetable oil (for frying)
- 2 tbsp fresh cilantro, chopped
- 2 tsp white vinegar
Instructions
Prepare the pork marinade by combining orange juice, lime juice, minced garlic, dried oregano, ground cumin, salt, and black pepper in a bowl.
Place the pork shoulder in a large resealable plastic bag or bowl and pour in the marinade. Seal and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your oven to 325°F (165°C). Transfer the marinated pork to a roasting pan and drizzle with olive oil.
Cover the pan tightly with foil and roast in the oven for 4 hours, or until the pork is tender and easily shredded with a fork.
While the pork roasts, cook the rice according to package instructions and keep warm.
In a small saucepan, heat the black beans over low heat. Add 2 teaspoons of white vinegar and stir. Keep warm.
Peel and slice the plantains diagonally into 1/2-inch-thick pieces.
In a large skillet, heat vegetable oil over medium heat. Fry the plantains in batches until golden brown on each side, about 2 minutes per side. Drain on paper towels.
Once the pork is done, shred it into bite-sized pieces using two forks and toss it in the drippings from the roasting pan for added flavor.
To assemble the Cuban Special, divide the rice evenly among plates. Top with black beans, shredded pork, and fried plantains.
Garnish with chopped fresh cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1115 mg | 24% | |
*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.
