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My review
Cuban-Style Roast Pork
Michele Kerr Fielding
"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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Ingredients
2 h 48 m servings 265 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- 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.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- 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.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- 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).
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 265 calories; 14.8 g fat; 2.1 g carbohydrates; 29.4 g protein; 85 mg cholesterol; 540 mg sodium. Full nutrition
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Reviews
Read all reviews 5873 Ratings
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Most helpful positive review
3/10/2015
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
5/25/2017
This was too dry, partially because I used a pork loin. If I make it again, I will use pork butt, braise it on the stove top and throw it in the crockpot.
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3/10/2015
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...
8/24/2015
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 ...
4/3/2015
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...
3/9/2015
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...
12/23/2016
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...
9/19/2016
This was delicious! I did a couple things differently, unintentionally. My roast marinated for two days because my schedule was too hectic to get it into the oven! I marinated it in a baking ...
7/23/2016
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.
7/7/2016
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 ...