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Cuban Pork Roast
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5 from 1 vote

Cuban Pork Roast

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main
Cuisine: Cuban
Servings: 8 +
Author: Pam - For the Love of Cooking

Ingredients

  • 3-4 lb bone-in pork shoulder
  • 4 cloves of garlic slivered
  • cups freshly squeezed orange juice + zest from 1 orange
  • 1/2 cup freshly squeezed lime juice + zest from 1 lime
  • 1/4 cup fresh cilantro finely chopped
  • 2 tbsp fresh oregano finely chopped
  • 7 cloves of garlic minced
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 tsp freshly cracked black pepper to taste
  • 1/4 cup olive oil

Instructions

  • Stab several different spots all over the pork shoulder then place the garlic slivers in all the holes.
  • Place the pork in a large zip lock bag.
  • Pour the orange juice, zest, lime juice, zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil in a bowl and mix well to combine.
  • Set aside (and refrigerate) 1/2 cup of the marinade (mojo sauce) for serving.
  • Pour the remaining marinade over the the pork.
  • Place in the refrigerator for 24 hours.
  • Remove the pork from the refrigerator at least 1-2 hours before roasting.
  • Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving with the pork.
  • Preheat the oven to 300 degrees.
  • Heat an oven safe pot or Dutch oven heavy bottom over medium-high heat.
  • Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven.
  • Sear on all sides until golden brown, about 2 minutes per side.
  • Turn off the stove and remove the pot from the heat.
  • Allow the pork to cool down a bit, then pour in the reserved marinade + a cup of water.
  • Place a lid on the pot and place in the preheated oven.
  • Roast the pork for 2 hours then remove the lid and continue roasting for another 2-3 hours, or until the pork is falling off the bone and shreds easily.
  • Remove the shoulder bone and any fatty pieces from the meat then shred the pork in the pot and toss with the sauce in the pot.
  • Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!
  • Side Note: If the top of your roast is getting too dark, add a loose tinfoil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process the liquid in the Dutch oven gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.