Cuban Style Oven Roasted Pork
Indulge in the vibrant flavors of Cuba with this tantalizing Cuban Style Oven Roasted Pork recipe, a true celebration of rich spices and citrusy mojo marinade. Made with succulent pork shoulder marinated overnight in a zesty blend of garlic, freshly squeezed orange and lime juice, olive oil, ground cumin, and oregano, this dish is a burst of flavor in every bite. Oven-roasted to fork-tender perfection with sliced onions and aromatic bay leaves, the pork develops a caramelized exterior while remaining juicy on the inside. Perfect for serving with classic sides like black beans, rice, or fried plantains, this recipe brings a comforting taste of the tropics to your table. Ideal for family dinners or celebratory feasts, this Cuban-style roasted pork will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 8 cloves Garlic cloves
- 1 cup Orange juice (freshly squeezed, about 2 large oranges)
- 0.5 cup Lime juice (freshly squeezed, about 4 large limes)
- 0.25 cup Olive oil
- 1 tbsp Ground cumin
- 1 tbsp Dried oregano
- 2 tbsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 large White onion (sliced)
Instructions
In a blender or food processor, combine garlic cloves, orange juice, lime juice, olive oil, ground cumin, dried oregano, salt, and black pepper. Blend until smooth to create the mojo marinade.
Place the pork shoulder in a large zip-top bag or a deep baking dish. Pour the mojo marinade over the pork, ensuring it is fully coated. Add two bay leaves to the marinade.
Cover the dish with plastic wrap (or seal the bag) and refrigerate for at least 8 hours or overnight to allow the flavors to infuse.
Preheat your oven to 425°F (220°C). Remove the pork from the marinade, reserving the liquid. Place the pork in a roasting pan, fat-side up. Scatter the sliced onion around the pork in the pan.
Pour half of the reserved marinade over the pork and onions. Cover the roasting pan tightly with aluminum foil to lock in moisture.
Roast in the preheated oven for 30 minutes, then lower the oven temperature to 325°F (163°C). Continue roasting the pork for 3 to 4 hours, basting occasionally with the remaining marinade. The pork is done when it is fork-tender and reaches an internal temperature of 190°F (88°C).
For crispier skin, remove the foil during the last 30 minutes of cooking and increase the oven temperature to 425°F (220°C). Keep an eye to prevent burning.
Once cooked, transfer the pork to a cutting board and let it rest for 15 minutes before shredding or slicing. Discard the bay leaves.
Serve the pork with the onions from the roasting pan and your choice of sides, such as rice, black beans, or fried plantains.
Nutrition Facts
Calories |
5334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.6 g | 541% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 15461 mg | 672% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 31.1 g | ||
| Protein | 334.5 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6026 mg | 128% | |
*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.
