Cuban Pork Roast
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 +
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Course
Main Course
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Cuisine
Cuban
Cuban Pork Roast
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3-4 lb bone-in pork shoulder
- 4 cloves of garlic slivered
- 1½ cups freshly squeezed orange juice + zest from 1 orange
- ½ cup freshly squeezed lime juice + zest from 1 lime
- ¼ cup fresh cilantro finely chopped
- 2 tbsp fresh oregano finely chopped
- 7 cloves of garlic minced
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper to taste
- ¼ cup olive oil
Instructions
- Stab several different spots all over the pork shoulder, then place the garlic slivers in all the holes.
- Place the pork in a large zip-lock bag.
- Pour the orange juice & zest, lime juice & zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil into a bowl and mix well to combine.
- Set aside (and refrigerate) ½ cup of the marinade (mojo sauce) for serving.
- Pour the remaining marinade over the pork.
- Place in the refrigerator for 24 hours.
- Remove the pork from the refrigerator at least 1-2 hours before roasting.
- Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving along with the pork.
- Preheat the oven to 300 degrees.
- Heat an oven-safe pot or large Dutch oven with a heavy bottom over medium-high heat.
- Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add it to the Dutch oven.
- Sear on all sides until golden brown, about 2 minutes per side.
- Turn off the stove and remove the Dutch oven from the heat.
- Allow the pork to cool down a bit, then pour in the reserved marinade + a cup of water.
- Place a lid on the Dutch oven and place it in the preheated oven.
- Roast the pork for 2 hours, then remove the lid and continue roasting for another 2-3 hours, or until the pork is falling off the bone and shreds easily.
- Remove the shoulder bone and any fatty pieces from the meat, then shred the pork in the pot and toss with the sauce in the pot.
- Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!
- Side Note: If the top of your roast is getting too dark, add a loose tinfoil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process the liquid in the Dutch oven gets lower than 1 inch, add about 1/2 cup of water to keep somoe liquid in the pot.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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