Roast Pork Cuba Libre
Transform your dinner table into a tropical feast with Roast Pork Cuba Libre, a bold and succulent dish that marries iconic Caribbean flavors with a tantalizing twist. This recipe infuses a juicy pork shoulder with a vibrant marinade of dark rum, cola, fresh lime and orange juices, and an aromatic blend of garlic, cumin, oregano, and paprika. Slow-roasted to tender perfection, the pork is basted in its flavorful marinade, creating a rich caramelized crust that’s impossible to resist. Perfect for entertaining or a weekend indulgence, this dish is beautifully finished with fresh cilantro and lime wedges for a zesty garnish. Whether served with rice, plantains, or crusty bread, Roast Pork Cuba Libre is a celebration of tropical flavors you won’t soon forget.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 0.25 cups dark rum
- 1 cups cola (preferably Cuban-style or regular cola)
- 0.25 cups fresh lime juice
- 0.5 cups orange juice
- 2 tablespoons olive oil
- 6 cloves minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 leaves bay leaves
- 0.25 cups chopped fresh cilantro (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the dark rum, cola, lime juice, orange juice, olive oil, minced garlic, ground cumin, dried oregano, paprika, salt, and black pepper to create the marinade.
Place the pork shoulder in a large, resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully covered. Add bay leaves to the marinade mixture.
Seal the bag or cover the dish and marinate the pork in the refrigerator for at least 6 hours, preferably overnight, for maximum flavor.
Preheat your oven to 325°F (165°C).
Remove the pork from the marinade and place it in a roasting pan. Discard the bay leaves but reserve the marinade for basting.
Roast the pork in the oven for approximately 3.5 to 4 hours, or until the internal temperature reads 190°F (88°C) for pull-apart tender pork. Baste the pork with the reserved marinade every 30-45 minutes during cooking.
Once the pork is cooked, remove it from the oven and allow it to rest for 15 minutes before shredding or slicing.
Transfer the pork to a serving platter and garnish with chopped fresh cilantro, if desired. Serve with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
5232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.0 g | 504% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6403 mg | 278% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 40.7 g | ||
| Protein | 331.2 g | 662% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5707 mg | 121% | |
*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.
