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.



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


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.

  • 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

313.6 calories; protein 14.9g 30% DV; carbohydrates 3g 1% DV; fat 27.1g 42% DV; cholesterol 64.9mg 22% DV; sodium 1535.9mg 61% DV. Full Nutrition

Reviews (6)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Recipe is very good, but I felt like there was something missing....needs some sort of sauce. Read More
Rating: 5 stars
We loved this. Had no leftovers. Going in my recipe box. Read More
Rating: 5 stars
We used the sauces from the crockpot as a dipping sauce and poured some over the rice. Excellent. Read More
Rating: 3 stars
Sodium content simply way too much Read More
Rating: 5 stars
Very good. No changes. Read More
Rating: 5 stars
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