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Cuban-Style Roast Pork

Rated as 4.83 out of 5 Stars

"Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes."
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2 h 48 m servings 265
Original recipe yields 8 servings


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  1. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 265 calories; 14.8 2.1 29.4 85 540 Full nutrition

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Read all reviews 92
  1. 114 Ratings

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Most helpful positive review

We absolutely loved this! The rub and the marinade gave the pork great flavor. I roasted the pork shoulder exactly as stated in the recipe and then refrigerated overnight. The next day I cu...

Most helpful critical review

Will not use this recipe again. Flavor was too mild. Cooked to 175F. Maybe needed a fatter cut of pork. Marinated for just over 24 hours in fridge.

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Least positive

We absolutely loved this! The rub and the marinade gave the pork great flavor. I roasted the pork shoulder exactly as stated in the recipe and then refrigerated overnight. The next day I cu...

I rarely leave a review on any of the recipes. But, this was amazing and I had to say thank you for sharing this recipe!! I followed the recipe exact however, I put the roast in the crock pot ...

Cuban Style Pork Roast Haiku: "So, this was awesome! I used a monster pork loin, just changed baking time." Followed the recipe and ingredients as written, but adjusted the baking time, just wat...

My review is based on the rub and the marinade which are excellent. I used different time and temperature & also used a sirloin bone-in pork roast instead of a pork shoulder. I would encourage...

Made this for a dinner party and my guests are still talking about how good it was. I followed the recipe exactly as listed but only cooked to 145 degrees inside. I love pork and this roast w...

I love all forms of pork and this recipe is top-notch! The marinade and rub has a unique and delicious flavor. I served it with Fried Plantains plus Black Beans and Rice.

There are no words for how good this roast tastes. I made this for dinner tonight and everyone was blown away. my only change was I cooked it all day on low in a slow cooker while I was at work,...

I made this recipe as written. All I can say is, WOW! The roast had a lot of flavor and was easy to make. I will definitely make it again.

I have been a vegetarian for 35 years but I do prepare meat for the family very frequently. I just made this pork roast and everyone raved about it. It was juicy inside, crispy outside and very ...