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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

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  • 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).

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

265.1 calories; 29.4 g protein; 2.1 g carbohydrates; 85.5 mg cholesterol; 539.9 mg sodium. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2015
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 cut the pork into chunks and cooked in a 375 degree oven for 20 minutes to get a nice crust and served as carnitas with homemade black beans and cilantro lime rice. Wonderful recipe! Read More
(59)

Most helpful critical review

Rating: 3 stars
01/23/2020
Loved the flavor but agree with others reviews that 170 is too high. I would make this again but next time will lower the heat and only cook to an internal of 140 - 150. Read More
131 Ratings
  • 5 star values: 114
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/10/2015
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 cut the pork into chunks and cooked in a 375 degree oven for 20 minutes to get a nice crust and served as carnitas with homemade black beans and cilantro lime rice. Wonderful recipe! Read More
(59)
Rating: 5 stars
03/10/2015
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 cut the pork into chunks and cooked in a 375 degree oven for 20 minutes to get a nice crust and served as carnitas with homemade black beans and cilantro lime rice. Wonderful recipe! Read More
(59)
Rating: 5 stars
08/25/2015
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 and cooked on low for 8 hours. It melted in your mouth. My family couldn't get enough of it. I just mixed up all the ingredients in a bowl.. cut slits in the meat, spooned some of the marinade into the slits and poured the rest over the top of it. im already wanting to make it again!!! Read More
(58)
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Rating: 4 stars
04/03/2015
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 watching my meat thermometer, removing the pork at 145 deg. to rest, b/c taking it out at 170, as indicated by the recipe directions, would've resulted in a very, very dry piece of pork. Delicious rub and marinade, and the leftovers made fantastic Cuban sandwiches! Read More
(28)
Rating: 5 stars
03/09/2015
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 someone to make this exactly according the recipe (unlike me) and I am sure you will not be disappointed. An internal temperature of 170 will give you meat that can be sliced cook to 190 and it is more like pulled pork. Great flavor and I will be making this again. Thanks! Read More
(14)
Rating: 5 stars
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 was the best I have ever made or tasted. Thanks for the recipe! I served it with winter squash. Read More
(9)
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Rating: 5 stars
02/22/2016
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, which made it even easier. I served with rice and the Cuban black bean recipe also on All Recipes site. I thought I was in Miami. Read More
(8)
Rating: 5 stars
07/24/2016
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. Read More
(6)
Rating: 5 stars
04/11/2016
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. Read More
(6)
Rating: 5 stars
07/07/2016
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 flavorful. I am certainly going to prepare it again for my carnivores! Read More
(5)
Rating: 3 stars
01/23/2020
Loved the flavor but agree with others reviews that 170 is too high. I would make this again but next time will lower the heat and only cook to an internal of 140 - 150. Read More