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4 cloves garlic
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2 teaspoons kosher salt
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon ground coriander
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3 tablespoons lime juice
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3 tablespoons orange juice
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3 tablespoons olive oil
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1 ½ teaspoons white wine vinegar
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1 (4 pound) pork shoulder roast
Cuban-Style Roast Pork
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Recipes · Cuisine · Latin American · Caribbean
| Prep Time: 10 mins |
| Cook Time: 2 hrs 30 mins |
| Total Time: 2 hrs 48 mins |
| Additional Time: 8 mins |
| Servings: 8 |
| Yield: 8 servings |
Ingredients
Ingredients List
Directions
Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Cook's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts
| 265 | Calories |
| 15g | Fat |
| 2g | Carbs |
| 29g | Protein |