Cuban Pork Roast

We had a real hankering for a roast of sorts this past weekend.  Except for a whole roast chicken with trimmings, we don’t tend to cook roasts as much as we used to.  We do enjoy a nice lamb roast every once in a while, but it had been years since I’d cooked a pork roast.  So I thought, I’d go all out and cook it Cuban style, complete with black beans, rice and plantain rounds pan-fried in olive oil for sides.  Let me tell you, this pork roast was extremely flavorful, tender, smoky and juicy.  It had just the right amount of seasonings, spiciness and zest to make it a one hit wonder!  It is all in the marinade folks (which I left overnight in the refrigerator).  Look at that charred  top, I loved it.   Serve it up with Cuban mojitos and you’ll think you’re on the beaches of Cuba, with island music ringing in your ears 🙂

PicMonkey CollageI’ve used a pork shoulder cut.  The pork gets marinated in a mojo sauce, which is basically a whole bunch of orange juice, lime juice, garlic, spices, extra virgin olive oil and loads of fresh herbs.

PicMonkey CollageDid I mention that I served the same meal on two consecutive occasions with two different sides?  Here we have roasted potatoes, cherry and pear tomatoes with sauce on the side.  (not pictured because I forgot to add it to the photo shoot).

PicMonkey CollageHere, I’ve served it with the traditional plantains and black beans and rice.  Beautifully charred, and when added with the sauce and a little jalapeno spice, it was mmmmm mmmmmm good!

IMG_8137As if there aren’t enough pictures showing this heart-warming Cuban roast, here’s one last one.  Now we don’t have to just dream about Cuba, we can actually visit and taste the flavors, the sounds and the scents of Cuba….. so watch this space!

For the full recipe, and a taste of Cuba, click here

I’m presenting this dish at our happening weekly party Fiesta Friday#135, this week hosted by Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.




  1. Oh, Loretta, you have me drooling. I love everything about that entire plate. That beautiful char on that roast is eye candy and all those flavors sound amazing. I’ve never made plantains before but there is a Cuban restaurant that we go to in Miami that makes me want to! What a feast! What’s on your menu this Labor Day weekend?

    Liked by 1 person

    1. Thanks so much Julie. You’ve definitely got to try plantains – I love what it adds to these types of dishes. The sweetness of the plantains and the spicy pork is a burst of goodness in your mouth. We’re getting the tail end of the storm predicted for the weekend. I won’t be cooking, but have been invited to a couple of cook-outs. What is on YOUR menu? Have a wonderful weekend.

      Liked by 1 person

  2. Mmm…so happy to see you posted this, Loretta! (You teased me recently with a comment.) The bark…as we like to call it…on the exterior of the pork shoulder looks like it is cooked to perfection! Love how you switched up the sides with your second round of the roast. Both variations look wonderful. I especially like the beans and plantains…yummilicious!

    Liked by 1 person

    1. Thanks so much Nancy. Yes, I recall a more recent post of yours serving red beans and rice. The plantains were a great side to this spicy, seasoned cut of pork. I hope you enjoy this beautiful long weekend. They’re predicting the tail end of the hurricane to get here by the weekend. Let’s hope it’s not a soaking rain, although God knows we really need it.


    1. Thanks Julianna. I too love black beans and fried plantain has graced my kitchen pretty often lately. Aren’t roasts the best? I especially love Sunday roasts with all the trimmings. Thanks so much for stopping by.


  3. Loretta,
    The marinade for the pork roast sounds so yummy!And the char! Wow!
    I don’t eat pork and am wondering if the same marinade will taste good for roasted chicken. The black beans and rice look so yummy. I am a huge fan of plantains. What a fun evening this must be for you and your husband to have so many flavors of Cuba on a plate!

    Liked by 1 person

    1. Thanks Sandhya, apologies for just responding to some of the comments from last week. I’m sure you could use the marinade recipe with chicken too. Love plantains myself, it seems to find its way quite frequently in my kitchen these days. Loved the sweetness of the plantains with the pungent flavors of the pork.
      It was quite a complete and satisfying meal.

      Liked by 1 person

  4. I love the sound of that simple marinade. The roast is looking so beautiful with that charred top. I am not eating pork, but I am sure I will enjoy this with beef or lamb meat. I’d also go with plantain and beans. Yum! I am happy to see you at this week’s FF, Loretta. 🙂 Have fun!

    Liked by 1 person

    1. Thanks so much Jhuls. I’m sure lamb would be a great choice for this marinade too. Loved the charred top myself, in fact I quite like burnt things, except burnt toast :). Have a wonderful weekend. 🙂

      Liked by 1 person

  5. It sure looks mmmmmm mmmmmm good Loretta. I haven’t made a pork roast in awhile either but at least I have your delicious recipe to refer to. I am a paper person so I always print out recipes versus pinning. I like the plaintain and black beans and rice sides – perfect with this roast 🙂

    Liked by 1 person

    1. Thanks so much Judi. I hope you get to try it out. I too am a paper and pencil person. Quite antiquated in some ways :). I have a huge binder with recipes bursting at the seams. But that’s how I like it. I do bookmark a lot too, but ultimately when I do try a recipe, I prefer a paper copy. Thanks for stopping. I’m a bit late with responding from last week’s FF. 🙂


    1. Thanks so much Teresa, you’re so sweet. I must say I enjoyed the pork roast especially with all those Cuban flavors. It had been quite sometime since I actually did a roast, but it was completely and utterly satisfying. Happy September to you too. I’m sure you’re just as warm as we are here. 90’s in September? Unheard of. I’ve been watching the US Open and feeling quite sorry for the players. It’s brutal.


    1. Thanks so much Suzanne. I’m just now responding to last week’s FF comments. I thought things would slow down in September, but it has been crazy busy. I hope you enjoy the weekend. I’ve been watching the US Open and my heart just bleeds for all these players. It can’t be that much fun playing in 90deg weather. I hope and pray cooler weather is just around the corner.


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