Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

Recipe Summary test

prep:
20 mins
cook:
7 hrs 5 mins
additional:
6 hrs
total:
13 hrs 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.

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  • Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.

  • Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Nutrition Facts

314 calories; protein 14.9g; carbohydrates 3g; fat 27.1g; cholesterol 64.9mg; sodium 1535.9mg. Full Nutrition
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Reviews (5)

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/06/2020
Recipe is very good, but I felt like there was something missing....needs some sort of sauce. Read More
(2)
Rating: 5 stars
09/18/2020
We loved this. Had no leftovers. Going in my recipe box. Read More
Rating: 5 stars
10/24/2020
We enjoyed the combination of flavors. Meat was too tender to slice well, so we shredded it. It was very time consuming. Read More
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Rating: 5 stars
09/18/2020
We used the sauces from the crockpot as a dipping sauce and poured some over the rice. Excellent. Read More
Rating: 5 stars
07/21/2021
This was delicious! My family raved about it for weeks. It cooked faster than the recommended 7 to 8 hours(about 6) so I did not finish in the oven so not to dry it out. I added chopped green onion in the marinade. I give this 10 out of 5 stars! Enjoy. Read More
Rating: 5 stars
09/18/2020
Very good. No changes. Read More
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Rating: 5 stars
09/20/2020
I used pork loin instead (all I had) and cooked it in insta pot on low pressure cook for hour and a half, as I was camping I put it on the grill over fire to get the charring. while pork was resting I reduced some of the sauce and finished with butter to put over the pork like a thin gravy. Read More