Cuban Pork Roast

Scroll down to content

Cuban Pork Roast

  • Print


  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup lightly packed mint leaves, finely chopped
  • 8 garlic cloves, smashed
  • 1 tablespoon minced oregano or (2 teaspoons dried oregano)
  • 2 teaspoons ground cumin
  • Kosher salt and pepper
  • 3 and 1/2 pounds boneless pork shoulder, in one piece*


  1. If you have a food processor:  Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped.  I added this mixture in my baking tray along with the rest of the oil, zest, lime juice, oregano, and cumin.
  2. Add pork shoulder, making cuts in the fatty area to let it all marinate inside and out.
  3. Cover the entire tray with foil and leave it in the refrigerator preferably overnight, or several hours.
  4. Preheat oven to 425 degrees F.
  5. Place the pork on a cooking rack, salt and pepper the pork well.
  6. Roast the pork for 30 minutes.  It should be lightly browned.
  7. Turn down the oven to 375 degrees F.  Roast for another hour and 30 minutes or until a meat thermometer reads 160 degrees and the top is slightly charred (that’s how I like mine).
  8. Transfer to a cutting board, cover with aluminum foil and let rest for 20 minutes.
  9. Carve against the grain and serve.

Recipe Source: The FoodCharlatan

%d bloggers like this: