Cuban Style Pork Shoulder
Elevate your dinner table with this juicy, flavor-packed Cuban Style Pork Shoulder, a slow-roasted masterpiece infused with the vibrant flavors of citrus and spices. Marinated overnight in a tangy blend of fresh orange and lime juices, olive oil, garlic, cumin, oregano, and smoked paprika, this tender bone-in pork shoulder soaks up every aromatic note before roasting to perfection. The dish is slow-cooked with sliced onions and bay leaves, ensuring each bite is rich, savory, and melt-in-your-mouth tender. Finished with a caramelized crust and basted in its own juices, this recipe is a show-stopper that pairs beautifully with classic sides like rice, beans, and fried plantains or as the ultimate filling for Cuban sandwiches. Perfect for a hearty family meal or special occasion, this Cuban-inspired pork shoulder will dazzle your taste buds and transport you straight to the Caribbean.
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Recipe Information
Ingredients
- 5 pounds Bone-in pork shoulder (also called pork butt)
- 1 cup Orange juice (preferably fresh)
- 0.5 cup Lime juice (preferably fresh)
- 0.25 cup Olive oil
- 8 pieces Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 2 teaspoons Smoked paprika
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 large White onion (sliced)
- 2 pieces Bay leaves
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, salt, and black pepper to create the marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it's fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 6 hours, preferably overnight.
Preheat your oven to 325°F (160°C).
Remove the pork shoulder from the marinade and place it in a large roasting pan. Reserve the marinade for later use.
Scatter the sliced onion and bay leaves around the pork in the roasting pan.
Cover the roasting pan tightly with aluminum foil and roast the pork shoulder in the preheated oven for 4 hours.
After 4 hours, remove the foil and pour the reserved marinade over the pork. Increase the oven temperature to 375°F (190°C) and continue roasting uncovered for an additional 45-60 minutes, basting the pork occasionally with the pan juices, until the meat is tender and the edges are caramelized.
Remove the roasting pan from the oven and let the pork rest for 15-20 minutes. Use two forks to shred the pork directly in the pan, mixing it with the pan juices for maximum flavor.
Serve the Cuban-style pork shoulder with rice, beans, and fried plantains, or enjoy it in sandwiches like a traditional Cuban sandwich.
Nutrition Facts
Calories |
6400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.1 g | 619% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1678 mg | 559% | |
| Sodium | 15601 mg | 678% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 30.6 g | ||
| Protein | 432.1 g | 864% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 471 mg | 36% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 7359 mg | 157% | |
*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.
