Cuban Pork Roast

READY IN: 3hrs 20mins
Recipe by Angie D.

Tender and flavorful.

Top Review by Spicy Gal

Caribbean cuisine, 2 c. citrus juice and 10 cloves of garlic -- had to try it! :-) And glad I did. Made it for DH last night, who is Latin, and he really enjoyed it too. I cut the cumin in half (though I love the spice, for me, a little cumin goes a long way) and also added some red pepper flakes. As promised, it was tender and flavorful. I'll definitely make this again -- and I'll likely try it with a pot roast (probably would marinate beef longer, though). A question -- I used the reserved marinade for cooking, but I also used the marinade from the bag. I figured it was going to get cooked anyway, so it was safe; maybe someone can comment why this is/isn't a good idea. Thanks again for a keeper!

Ingredients Nutrition


  1. Combine the first 7 ingredients; blend.
  2. Pour HALF of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours.
  3. Refrigerate remaining marinade.
  4. Place the the roast in a 13x9 baking dish; Pour reserved marinade over the roast.
  5. Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
  6. Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
  7. Discard bay leaves.
  8. Let roast stand for 15 minutes before slicing.

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