I’m so excited to share this Cuban-style roast pork recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated from the island of Cuba, where slow-roasting pork is a staple in many households.
The secret to this recipe lies in the marinade, which is made with a combination of sour orange juice, garlic, and spices. When I first tried this recipe, I was blown away by the depth of flavors and the tender texture of the pork. It’s truly a game-changer for any occasion.
Whether I’m hosting a dinner party or just need a quick and easy meal for my family, this recipe never fails to impress. My kids love it because it’s flavorful and fun to eat, while my husband appreciates the ease of preparation. As for me, I love how it transports me to the sunny streets of Havana with every bite.
The aroma of slow-cooked pork wafting through my kitchen is like a warm hug on a chilly day. And let’s not forget the health benefits – this recipe is packed with lean protein, vitamins, and minerals that keep us all feeling energized and happy. I’ve experimented with various marinades over the years, but this one remains my favorite.
It’s simple yet effective in bringing out the best in this delicious cut of meat.
Cuban Style Roast Pork
4.6 from 973 votes
This Cuban style roast pork is marinated in a tangy mojo sauce made with garlic, citrus, and oregano. The pork shoulder is slow roasted until tender and golden brown.
1 cup sour orange juice (or 3/4 cup orange juice + 1/4 cup lime juice)
1/4 cup lime juice
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoon salt
1 teaspoon black pepper
For the Pork
4-5 pounds boneless pork shoulder, trimmed of excess fat
1 large onion, sliced
1 cup chicken broth
👨🍳Directions
1In a large bowl, combine olive oil, minced garlic, sour orange juice, lime juice, oregano, cumin, salt, and pepper.
2Whisk until well blended.
3Place the pork shoulder in a large resealable bag or a deep dish and pour the mojo marinade over it, turning to coat evenly.
4Cover and refrigerate for at least 4 hours or overnight for best flavor.
5Preheat the oven to 325°F.
6Remove the pork from the marinade, letting excess drip off, and place it fat side up on a rack set inside a large roasting pan.
7Scatter the sliced onion around the pork and pour the chicken broth into the bottom of the pan, being careful not to wash off the marinade.
8Cover the pan tightly with aluminum foil.
9Roast the pork for 2 hours, covered.
10After 2 hours, remove the foil and increase the oven temperature to 400°F.
11Continue roasting for another 1 to 1. 5 hours, basting every 30 minutes with the pan juices, until the internal temperature reaches 190°F and the pork is fork-tender and deeply browned on top.
12Remove the pork from the oven and let it rest on a cutting board, loosely tented with foil, for 15 minutes.
13The meat should shred easily with two forks.
14Serve the shredded pork with the pan juices and caramelized onions on the side.
For authentic flavor, use sour oranges if available. If not, the orange-lime juice blend works well. The pork is done when it reaches an internal temperature of 190°F, which ensures the collagen breaks down for tender, shreddable meat.
Watch Video Of How Cuban Style Roast Pork Works
This Cuban-style roast pork recipe has become a staple in our household over the years.
Not only does it taste amazing, but it’s also incredibly easy to make and requires minimal cleanup afterwards.
One tip for storage is to let it cool completely before refrigerating or freezing – this will help prevent bacterial growth and keep your leftovers fresh for longer.
❓ Frequently Asked Questions About Cuban Style Roast Pork
Q: What type of pork should I use for this recipe?
A: For this Cuban-style roast pork recipe, I recommend using a boneless pork shoulder or butt. This cut is perfect for slow-cooking and will yield tender results every time.
Q: Can I use a different type of citrus juice instead of sour orange juice?
A: While sour orange juice is traditional in Cuban cuisine, you can substitute it with freshly squeezed lime or lemon juice if you can’t find sour orange juice in stores or prefer a different flavor profile.
Q: How long should I marinate the pork before cooking?
A: Aim to marinate the pork for at least 2 hours or overnight for maximum flavor absorption. However, even 30 minutes of marinating will make a noticeable difference.
Q: Can I cook this recipe on a grill instead of in the oven?
A: Yes, you can cook this Cuban-style roast pork on a grill or outdoor grill if you have one. Just be sure to adjust cooking time accordingly based on your grill’s heat output.
Q: What temperature should I cook the pork to ensure food safety?
A: Always cook your pork to an internal temperature of 145°F (63°C) to ensure food safety. Use a meat thermometer to check for doneness.
Q: Can I make this recipe ahead of time?
A: You can prepare the marinade and refrigerate it up to 24 hours before cooking. However, if you’re planning to cook the pork ahead of time, it’s best to refrigerate or freeze it after cooking and reheat when needed.
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