Garlic and Red Wine Cuban Roast Pork
Infused with bold, zesty flavors and cooked to tender perfection, this Garlic and Red Wine Cuban Roast Pork is the ultimate centerpiece for any feast. This recipe combines juicy pork shoulder with a vibrant marinade of minced garlic, freshly squeezed orange and lime juices, dry red wine, and aromatic spices like cumin and oregano. Marinated overnight for maximum flavor, the pork is slow-roasted until irresistibly tender, with regular basting for an extra layer of moisture and depth. Serve this succulent roast with classic sides like rice, beans, or sweet plantains, and don’t forget the garnish of fresh cilantro for a pop of brightness. Perfect for holidays, dinner parties, or an indulgent family meal, this Cuban-inspired dish is a celebration of robust flavors and slow-cooked perfection.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 8 cloves Garlic cloves, minced
- 0.5 cup Freshly squeezed orange juice
- 0.25 cup Lime juice
- 0.5 cup Dry red wine
- 0.25 cup Olive oil
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 leaves Bay leaves
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine minced garlic, orange juice, lime juice, red wine, olive oil, ground cumin, dried oregano, salt, black pepper, and bay leaves to create the marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, making sure it is fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the pork with the marinade for at least 6 hours, or ideally overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 325°F (165°C). Remove the pork from the marinade and place it on a rack in a roasting pan. Reserve the marinade for later use.
Roast the pork uncovered in the oven for about 3.5 to 4 hours, or until the meat is tender and easily pulls apart with a fork. Baste the pork every 30 minutes with the reserved marinade for extra flavor and moisture.
Once cooked, remove the pork from the oven and let it rest for 15 minutes. Discard the bay leaves from the roasting pan.
Shred the pork using two forks, or slice it into thick pieces, depending on your preference.
Transfer the pork to a serving platter and garnish with fresh cilantro, if desired. Serve warm with rice, beans, or plantains on the side.
Nutrition Facts
Calories |
5290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.5 g | 539% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.3 g | ||
| Protein | 332.1 g | 664% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5900 mg | 126% | |
*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.
