Cuban-Style Roast Pork

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!

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!

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!

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.

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.

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.

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.

Restaurant quality! Ive made this exactly as written and also used a pork butt roast and converted it to a crock pot. Both were outstanding! For the crock pot pork butt ... I didn't have time to marinate and cook so it just cooked in double liquid for 6 hrs. I then put it on a roasting pan and broiled it for 5 minutes to brown. It was amazing!

This was a good recipe. I forgot to marinade the night before so the roast really only had about 3 hours before going into the oven. It cooked just about on schedule, reaching an interior temperature of 170F after 3 hours.

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!

I made this with the intention of having leftovers for Cuban sandwiches. Leaving leftovers was the only difficult part.

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 dish with a lid, and used the same dish to bake it in the oven. I used the liquid to baste it being that the cooking time was extended and figured any bacteria in the marinade would be destroyed with the cooking process. I cooked it for a half hour or so at 400F and then an additional 2 1/2 hours at 375F . It fell off the bone and was super tender and flavorful. Served with roasted yams.

Excellent!! It ended up marinating for several days...the flavor was delicious. I cooked it at 200 degrees for 10 hours with tin foil lightly covering it...it was so moist and tender. And the delicious aroma all....day....long was mouth-watering. I shredded it (for pulled pork sandwiches) and then put the shredded meat back in the pan juices to soak up the moisture. I'll try it in the crockpot next time. This amateur felt like a true chef serving this to my family!

Delicious!

This turned out awesome!!!! Everyone loved it and I will definitely do it again. I had an 8 lb pork roast and I used the same amount of spices, etc and it turned out great.

This was SO DELICIOUS! Prepared as written, seared and slow cooked in the crock pot for 6+ hours. My whole house was enveloped in the delicious aroma!!! As depicted in the photo I placed on flour tortillas, added slaw mix, hot sauce, sour cream, fresh cilantro and avocado. I went back for seconds on the meat and added only avocado, because that meat seriously can hold it's own! This will be made again & again...next time with the addition of red garnet yams! Thank you for sharing! You have spread some definite love with this recipe! :-D

I made with roast I had which was 2 lb pork sirloin... I cooked at 325 90 minutes. However I made marinade and base as suggested for four pounder as many said ran dry. It was juicy and tangy and had lots of leftover to keep moist on reheat. Everyone raved. Including father in law who was married 62 years to latina... Yummy will make again

Made this last night. It was probably the best roast pork I've ever made.

I love this recipe-I always get rave reviews when I make it for company. Definitely a go-to!! Thanks so much!!

This is AMAZING! Just made it tonight. Marinated it 3 days (by accident, things came up). Followed recipe to a T. I have never made Pork Shoulder roast by roasting it, I always slow cook and shred it, but this was far superior. Amazing flavor, unbeliveably juicy, incredible crust on the outside. My husband and I were licking the cutting board clean. We sliced it, added ham slices and swiss cheese to it, and will slather it with grainy mustard like a cuban sandwhich. but the pork is incredible on its own. This will go into the rotation of family dishes from now on. thanks for sharing it!

Amazing. Smells wonderful while cooking, flavor is out of control. I chopped the garlic super fine, and smashed it as best I could with the back of a spoon. I'm gonna get a mortar and pestle just to make this in the future, but it worked pretty well anyhow. I made the full amount of paste and marinade, but used a 2 1/2 # bone-in butt roast. The smell of garlic was so intense (in a good way) I was a little worried I had over done it. Nope. Crazy good, & was great the next day, sliced, cold on a sandwich. Thanks for this keeper of a recipe.

Excellent flavour. Actually a good amount of eat was eaten before it even made it to the table! No need to make any changes, it is perfect just the way it is.

Im Cuban and have been making pork roast most of my life, but I have to say that I hadn't used some of the ingredients called out for here and WOWZA! IT turned out amazing. I followed it step by step and I can truly say, I loved it because I am very picky when it comes to Cuban food. I will use this recipe forever.

Love, LOve, LOVE these flavors. I usually double up on the marinade and mix with any drippings to make a sauce to add a little extra flavor when eaten with starches like fried plantains or beans and rice. I've used this recipe as a base for making pulled pork in a slow cooker, again reserving drippings and left over marinade to reduce for an accompanying sauce. We've also marinaded a pork loin overnight and then removed from the liquid to vacuum seal and freeze. Two months later the flavors were still kickin around nicely! Great recipe!

I have made a few of this type of recipes and this one is by far the best. Only thing I would say is I will increase the amount of marinade so there is more cooking sauce. I also added a sliced onion to the bottom of the roasting pan. Cooked it covered in my Staub dutch oven.

I didn't alter the recipe at all. It was easy to make and so delicious! My husband and 6 year old kids loved it with rice. Thank you for this recipe and I'll make it again for sure!

Oh did I ever make people happy with this roast. I live in Guatemala and it is hard to find large cuts of any meat, but I found some shoulder roasts frozen in a supermarket. The smallest was 10 lbs, so I had to adjust cooking time quite a bit. It could have used another hour, although the meat was cooked through it wasn't falling off the bone and needed some work to shred it. I served it with Cuban black beans, rice and a mango salsa for a special quarantine lunch with a family nearby, and they were thrilled. Now we have some terrific leftovers that are almost like carnitas. Tonight's dinner was carnita burritos, and they were really good too. Soup tomorrow. Thank you so much for this recipe. When things get back to whatever resembles normal, I will make it again for a crowd.

I am Cuban so I wasn’t sure how original this would be. I have to say it was excellent! I did not change anything and will definitely make it again! Delicious!

Excellent...tender and flavorful. Will absolutely make this again.

This was super good! Next time though I'm going to reduce the amount of coriander by half. Other then that, this would be great as tacos also.

This was excellent! I used a crockpot instead of roasting it in the oven and still got wonderful, flavorful results. Served with black beans and rice, it was a delicious meal.

Delicious! No more words needed

Outstanding Recipe. The directions were on point and easy to follow.

This was awesome. Will definitely make again. Marinated overnight.

Wonderful

Delicious! No more words needed

Does this smell fantastic when done in a crock pot. We browned it first & then put in crock pot with some of the juice from the marinade. Hubby cooked it on a medium temp. Will make again & maybe try on the grill. You can eat this as a roast & I think with the juice from the crock pot you could thicken it to use as a gravy. You can also shred to have with tortillas.

I made it in the crock pot instead of the oven. I had it on low for 8 hours. It was melt in your mouth soft and super delicious! My kids, who are not picky eaters but know what they like, devoured it! Making it again tomorrow for a party! Can not wait to eat it again!

Awesome!

yes I would they love it

Great recipe. Turned out amazing. So much flavor. Didn't change a thing.

The house may never recover from the amazing smell of this pork roast!! This was AWESOME....and even better was the cuban sandwiches we made with the leftovers. Holy Porkroast Batman!!

I made this the other day and enjoyed it very much. There was plenty left over so I'm still enjoying it today. I didn't let it marinate long. Only about 2 hours. It still came out great. I can't wait to try it again when I have time to let it sit overnight in all those good spices!

A bit too much salt. I cooked my 2.5# roast for an hour. That was a little too long, but very good. I would chop up the garlic before attempting to muddle it next time.

Not what I was originally after, but great surprise in complex flavor

Absolutely the best Cuban Pork Roast I have ever made. I will only use this recipe from this day forward. Followed instructions exactly. Husband and kids loved it. I can’t wait to make this for friends and family.

Wonderful recipe for a pork shoulder roast I was given (locally raised). The rub is just to-die-for. I didn't have time to marinate so I cut some holes in the surface, pushed some rub/sauce into them and slathered the rest over the top. Terrific! Took a little less time, but I went by the thermometer after 1 1/2 hours. That is, the half hour on the high temp. plus an hour at 375.

I made this as a trial run for Cinco de Mayo. We loved this & I did as another reviewer suggested &, after it was done, I “chuncked it up” & put it back in the oven for carnitas. Wow!! Really excellent. Served this with Cuban Black Beans I (Cuban Black Beans II are good, too but too much like BBQ Beans for this usage). I also made the Cilantro Lime Rice-also came out excellent. Thanks for this recipe - I will be making it again!

This was super DRY, if I made it again I would wrap in foil or cook in a crockpot.

4 1/2 pound pork roast burnt to a crisp. Great! Cooking time and temps followed to a T. I am not a happy wife right now.

It’s all about the seasoning! The only changes that were made: I used lemon & lime juice instead of just lime. That’s what I had. I used a whole, small (3.3 lb) whole pork loin. The leftovers are destined to be added to Cuban Sandwiches.

I was born and raised in Cuba. I have lived most of my live there (in Havana City and in a small country town in the province of Pinar del Río).

I understand the reasons why same recipes varies from one place to another one in the same country. Even the most known Cuban cookbooks, offer same dishes with differences. But according to all the years I lived in Cuba, I've never seen in cookbooks or in different regions of Cuba a roasted pork prepared with coriander, lime juice, orange juice, olive oil (olive oil? oh my gosh! the lard has a distinctive flavor..., and white wine vinegar.

We never use orange juice. We use bitter orange juice, aka sour orange that is available in many grocery stores, usually in the same aisles you find the vinegar and salad dressings. In my opinion, the use of orange juice, lime and white wine vinegar was added to the recipe to get a similar flavor of the bitter orange juice when they are mixed with orange juice.

I would like to share with you some tips, some of them developed by myself:

1. Cover the pan with aluminum foil to reduce evaporation, to avoid the pork becomes too dry. When you see it's already roasted, remove the aluminum foil and if you are roasting it with the skin (this is a plus in Cuba!), place the pork with the skin up, and set the oven to broil, so the skin becomes crunchy.

2. Make incisions in the pork with a knife and with the help of a spoon or teaspoon drop there the seasoning. When I plan roasting pork days in advance, I use to prepare the marinate days before, so the sour orange get the flavor of all the condiments. The day before of roasting, I separate the sour orange of the rest of the solid condiments, using a strainer and inject the sour orange to the pork, so the flavor gets deep inside. All the remaining marinate must be rubbed to the pork. This will help you to keep the pork already roasted very juicy inside and truly roasted outside.

3. If you have enough time an a smoker, just try to roast the pork in the smoker... it´s a very slow process but it worth the time you expend smoking the pork. You can also try to roast the pork in a charcoal grill. In this scenario, you will get the flavor similar to the one I enjoyed in the Cuban mountains with friends...

This pork was amazing I only did a 2 lb roast and used orange pineapple juice cuz it’s what I had but oh man did these flavors come together nicely Made Cuban sandwiches that were top notch with homemade pickles honey ham and aged Swiss they were to die for. Thank you for sharing this recipe it’s a must have!

Marvelous recipe. I used pork loin and applied the spice rub after marinating the meat for a nice spice crust.

Followed recipe - it was easy and guests wanted more! It was delicious ??

This is very good. I couldn't use garlic because I live with a vampire and I used orange zest instead of orange juice because that's what I had. Otherwise, I did follow the seasoning instructions and it smelled SO GOOD while it was cooking. I could smell it when I got out of my car in the driveway and I was starving by the time I came in the house. Due to timing issues, I used my normal slow roasting and then browning of the roast instead of the method given in the recipe. We had slices of pork roast with some jalapeno mashed sweet potatoes and steamed baby broccoli and it was spectacular.

I made this with a 6 lb. pork butt roast but used the measurements as shown in the recipe. After marinating for about 4 hours I decided to make it the same day instead of waiting for the next day. It was delicious and was very tender. Also roasted some yams in the bottom of the pan to soak up the juices.

Excellent flavor

I made this. I only marinated for 4 hours, and still lots of flavour. It was very tender and moist. I added extra cooking time. none of the flavours were over powering. Very good!

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.

My family loved this! I only had a 3lb shoulder, but I made the same amount of rub and marinade. Next time, I'll make more of the rub as I felt you can't have too much of that flavor. The fat crisped up beautifully and delicious. I followed the recipe exactly with the only exception that I didn't have orange juice, so I juiced a fresh orange and I included the zest from both the lime and the orange in the marinade.

This is a great recipe and I highly recommend it! I had all of the ingredients except lime juice and it still turned out really good. I will be making this again soon!

Loved this recipe! Great combination of flavours...I marinated the roast for 3 days and it was amazing and very moist. As others recommended I roasted until internal temperature of 150degrees. Will make again.

Wow. This was so good. Strong wonderful flavor! I checked it at 145 degrees and it ran red. Cooked to 170 delish! Not dry at all and I only used a 2 lb roast!

Great recipe. I use smaller roasts and do it in the slow cooker. Tastes wonderful. One day I might try to brown it before I put in the cooker to get a little crust, but it tastes so good as is, I might not bother.

Made this using apple cider as I didn't have any orange juice in the house. Also used balsamic vinegar instead of wine vinegar. I didn't realize when I started that it should marinate so, I just poured the marinade over top of the roast, as I was making it for supper. It turned out great! Will definitely make this again.

I made this with a Butt Roast then I followed directions and after refrigerating about 12 hours I cooked the roast in the crock pot in the marinade mixture on low until it fell apart my family loved it. I used the left overs to make Cuban Sandwiches from another recipe on this site.

We've had Cuban pork roast cooked by a cook from Cuba. This recipe was almost as good. If I hadn't had the real thing before, this would've gotten 5 stars.

I was craving the roast pork I've had at El Siboney, a wonderful Cuban restaurant in Key West. This recipe really delivered, even with using a pork loin and slow-cooking it in a crock pot (on a 90+ degree day). I think the fat of a pork shoulder, baked in an oven, would make for even better flavor. Certainly something to look forward to this fall and winter!

The whole family loved it and everyone was jealous of my leftovers at work the following day!

This is my first year raising pigs on my farm and the first thing I wanted to make was this Cuban Pork roast recipe. I used all the ingredients suggested but added a little bit more garlic, orange and lime for added flavor. The results were a succulent moist, tasty, crusted pork roast! Bon Appetite!

Turned out great made the Black beans and rice with it.

This is very good. I couldn't use garlic because I live with a vampire and I used orange zest instead of orange juice because that's what I had. Otherwise, I did follow the seasoning instructions and it smelled SO GOOD while it was cooking. I could smell it when I got out of my car in the driveway and I was starving by the time I came in the house. Due to timing issues, I used my normal slow roasting and then browning of the roast instead of the method given in the recipe. We had slices of pork roast with some jalapeno mashed sweet potatoes and steamed baby broccoli and it was spectacular.

Followed directions exactly! Made this to use with making Cuban Midnight subs but this was so good it got ate to fast for that! It's delicious and i will be trying it again soon for the Midnights, maybe i will make 2 this time!! Thank you for posting this!!

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.

This was so delicious! Forgot to grab a photo.

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.

Love this recipe.....flavorful, easy.....I checked it at the appropriate time and it was already well done.....very good but another time I would check it at about 1/2 hour less......definitely going to use the marinade for pork loin on the grill.....

Turned out brilliantly with some herb and butter penne as a side.

Made it with a pork shoulder and it was delicious. Did not change a thing.

Delicious! The only change I made was using rice vinegar, since I didn't have any white wine vinegar. I used a 3.5 lb. boneless roast and fortunately checked with a meat thermometer an hour before it was supposed to be done. It was already at 170 degrees. The recipe doesn't specify whether to use a bone-in roast or boneless, so if you use a boneless roast be sure to check with a meat thermometer. The roast has a delicious flavor, and came out very tender. Keeper recipe!

real flavorful. I might take out of oven at 150 so it will be more moist.

Meat was so tender and juicy. Although I did not marinate overnight. It was delicious. My very discerning daughter even ate it.

Can't believe I made it. it was great

Except for the fact that I used boneless pork ribs that I cut into 2 inch cubes that marinated in the mixture overnight, I followed the recipe exactly as written. The meat was deliciously flavored and extremely tender. I served on top of brown rice. The whole family devoured it. I will definitely make this again.

This has been awesome every time we've made it! We just mix up the ingredients and pour it over the pork in the slow cooker and then shred it for tacos. It's simple, delicious, and less complicated than Cafe Rio copycat recipes we've tried. Not saying it tastes the same but it's just as incredible with less work. Thanks for an amazing recipe!

Delicious! I used an 8lb roast cooked for 5 1/2 hours every thing else same as recipe except I added a lot more garlic! So good!!!

I made this for Christmas dinner. It was so good. My personal preference would be for 3 garlic cloves (large, not the 4 large that I did) and a bit less cumin and coriander. Even though I overshot on temp (185) it was still moist and it was the most tender pork loin roast I've ever made.

Wow thanks for this one! i had to swap out the white wine for apple cider vinegar, but the roast was fantastic!

Amazing!!

Makes a great Sunday dinner. Was not disappointed at all and will surely make it again.

This was a very tasty marinade. I also added lime and orange zest. I bought the wrong cut of port - that's what I get for rushing and looking for a smaller cut. I made this on a rib roast and found other instructions to make sure I cooked it alright. Will def make again with a larger crowd using a shoulder.

Turned out fantastic. Got rave reviews from entire family. Great recipe.

Would say a 5 if I had chose a slow cooker. Or covered dish during baking

This is so very delicious! The only change I made, and that was because I had ran out of dried oregano, used dried italian seasoning and dried basil in its place. Will definitely make this again and again. I marinated it over night. Thanks for the recipe!

I need SIX STARS!!! This is amazingly succulent! Truly PERFECTION!

Wonderful flavors and very tender meat. I used pork sirloin tip roast and it was a huge hit for the whole family!

I put in the crockpot and only had 2.5lbs of pork. The marinade to meat ratio was perfect. Next time if I cook the 4 lbs, I'd probably make a little extra marinade. Everyone loved this. Thank you for sharing this recipe!

This is a great marinade. It gave our Cuban sandwiches an amazing flavor. My son likes it so much he wants to try it on chicken. So much flavor