Cuban Roast Pork Recipes


Cuban Roast Pork Recipes

This tasty marinated Cuban roast pork recipe is also great on sandwich rolls, that is, if there are any left overs!


  • 2 tablespoons cumin seed
  • 1 teaspoon black peppercorns crushed
  • 6 medium garlic cloves coarsely chopped
  • 2 teaspoons salt
  • 1 tablespoon dried oregano
  • 6 tablespoons fresh orange juice
  • 1/3 cup dry sherry
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 pounds boneless pork shoulder trimmed and tied.


  • Set a small heavy skillet over moderate heat for 2 minutes. Add the cumin seeds and crushed peppercorns and cook, stirring, until fragrant and beginning to brown, about 2 minutes. Transfer to a plate to cool.
  • Using a mortar and pestle, crush the toasted spices, garlic, salt and oregano to make a coarse paste. Transfer the spices to a small bowl and stir in the orange juice, sherry, lemon juice, lime juice and olive oil until thoroughly incorporated.
  • Place the pork in a gallon size plastic bag, add the marinade and turn to coat all over. Seal the bag. Refrigerate the pork overnight, turning it occasionally in the bag.
  • Preheat the oven to 325 degrees F. Transfer the pork and its marinade to a medium nonreactive roasting pan, place on a rack and roast for about 2 1/2 hours, basting occasionally, until an instant-read thermometer inserted in the center reads 155 degrees F. (After about 2 hours if the liquid has dried up, add 1/4 cup of water to the pan.)
  • Transfer the pork to a carving board, cover loosely with foil and let rest for 15 minutes. Un-tie the roast and discard the string.
  • Serve sliced and covered with Mojo Sauce.


Doneness Tip: To test for doneness, insert an instant read thermometer into the largest part of the meat, not touching a bone, for at least 30 seconds, then read. Here is an approximate guide to temperatures; Rare, 120 degrees F. to 130 degrees; medium, 140 degrees to 155 degrees; well done, 160 degrees to 180 degrees.

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